A delicious vegetarian take on the home classic.
Recipe By: Emily Pia, Community Nutrition and Food Security Club
Ingredients:
- 2 bell peppers
- ½ package – frozen steam pack of brown rice
- ½ can of chickpeas
- 1 c cooked lentils
- 1 ½ c of your favorite tomato sauce
- ½ c diced vegetables of choice
- 1 tsp minced fresh garlic or garlic powder
- 1 tsp basil
- 2 tsp oregano
- Parmesan cheese, if desired
Directions:
- Cut out the inside and the top of the bell peppers.
- In a large sauce pan, boil water and add peppers. Cook for 2 minutes to soften peppers and reduce baking time. Remove from water.
- Cook rice according to package directions.
- In a separate bowl, combine chickpeas, rice, lentils, garlic, basil, oregano, tomato sauce and vegetables to make an even mixture.
- Stuff peppers with mixture and place in a greased baking dish.
- Top with parmesan cheese, then cover with aluminum foil.
- Bake at 400 degrees until peppers are tender (~ 20 min) and serve!