Recipes & Food Styling

So glad I had a well-stocked pantry today!

I keep these food items on hand for days like today, I have been running on fumes, so took a day off for much-needed rest, and woke up to a message from a friend who is returning home from vacation early due to illness.

I have been watering her peppers while she’s away, and because my pantry is stocked, I can welcome her home with this nutritious, plant-based meal! It’s stuffed peppers time!

I definetly highly recommend stashing tomato pastes, rice, beans and seasonings for times like these!

Wild Rice-Stuffed Bell Peppers

Makes 4 servings

4 large green bell peppers

1 large red bell pepper, chopped

3 cups wild rice

1 can black beans, rinsed and drained

1 ear of corn, cut from the cob

2 medium shallots, diced 

4.5 ounces tube tomato paste

6 ounces canned tomato paste

1/4 cup toasted chopped walnuts

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon black pepper

Preheat oven to 350º F

Prepare the rice according to the directions on the package.

Use a paring knife to slice off the top of each of the bell peppers and remove the inner core and seeds.

In a large mixing bowl, combine all of the ingredients, and with a large spoon, mix them together thoroughly.

Place the peppers in a square baking dish, and bake them in the oven until the peppers are lightly browned and tender, about 40 minutes.