Recipes & Food Styling

Found these beauties at the Farmers Market of Wausau, and knew just what to do with them!

Saturday Supper! Something special for #BreastCancerAwarenessMonth! Brown rice is on the list of foods I’ve been following to help fight #TripleNegativeBreastCancer, and I’ve been trying to find new ways to love it!

Found these GORGEOUS farm-grown bell peppers at the Farmers Market of Wausau last week, and knew right away what I was going to do with them!

These brown rice-stuffed peppers turned out fantastic! I cooked the brown rice and mixed it with garbanzo beans and black beans; roasted peppers, cilantro; and shallots and garlic from the Farmers Market.

A perfect autumn meal, packed with nutrition:

-Brown rice provides iron and calcium; as well as manganese, magnesium, phosphorous, selenium; and vitamins B1 and B6.

-Bell peppers are a fantastic source of Vitamin C; and they also have Vitamin A and fiber.

-Black beans are excellent sources of iron and calcium. 

-Garbanzo beans provide iron, calcium, Vitamin B6 and magnesium.

Bell Peppers Stuffed with Brown Rice and Beans

Makes 8 servings

8 large bell peppers

2 cups brown rice

4 cups water

2 tablespoons butter 

1 15-ounce can black beans, drained and rinsed

1 15-ounce can garbanzo beans, drained and rinsed

1 12-ounce jar fire-roasted peppers, drained

2 cups shredded Cotija and mild Cheddar cheeses

1 tube tomato paste

1 cup cilantro leaves

1 large shallot, chopped

1 garlic clove, finely chopped

1/2 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 375 degrees.

Clean the peppers, and slice the tops off, being careful to keep the stems intact. Set the tops aside. Clean out the inside of each pepper. 

Prepare the rice, using the water and butter.

When the rice is cooked, place the rice in a large mixing bowl. Add remaining ingredients, (other than the bell peppers) and mix them all together thoroughly. 

Using a spoon, fill each bell pepper with the rice filling and place each one in a pie plate or other baking dish. Use tin foil to prop them up while they bake. Put the top back on each of the bell peppers.    

Place the peppers in the oven, and bake for 45 to 60 minutes, until the cheese bubbles and the outsides of the bell peppers are brown and tender.