(recipe from Husband)
- 4 green bell peppers
- 2 cups long grain wild rice
- 2 cans of organic black beans (rinsed)
- 1 yellow onion
- 3 - 4 carrots
- 1/2 lb chopped button mushrooms
- Fresh frozen whole kernel corn(about 1/2 lb)
- 1 bag Daiya cheddar shreds
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt (Himalayan pink)
- 1-2 tsp dried thyme
- 1-2 tsp dried cilantro
- Get the rice started in the rice maker first.
- Next, cut the tops off of the bell peppers and clean them up to hold the contents. Find a baking dish that will hold all 4 peppers with leftover room for the extra filling.
- Chop up the little bit of pepper from the tops that you cut off. Chop up the onion, mushroom, and carrots. Add all four ingredients to a pot and start simmering.
- While this is simmering, preheat the oven to 400F and then place the peppers in the baking dish in the oven to pre-cook slightly - 10-15 mins. Remove from oven when done and lower temp to 375F.
- Once the onions, carrots, mushrooms, and pepper bits are getting soft, add the corn, stir it in, and remove from heat.
- Season the mix here with thyme, dried cilantro leaves, black pepper, salt, and garlic powder.
- Mix everything together and set to the side.
- Once the rice is finished, dump it into the pot and mix it all up.
- Add the black beans and mix.
- Finally, dump in the bag of Daiya cheddar shreds and thoroughly mix everything up.
- Pack the mixture into the 4 peppers and set them to the side. Dump the remaining filling into the baking dish and spread evenly, making 4 divots for your peppers to sit in.
- Place the peppers in the divots and stick the whole thing in the oven to bake for 45 mins.
- Once it's ready, remove from oven and let it cool for 10 mins or so. Serve as a whole pepper or serve a half pepper with extra filling from the pan.
Eat your fruits and veggies, kids.