Ingredients
- 1 1/2 cups cooked brown rice
- 3 small chopped Roma tomatoes
- 1 small chopped sweet onion
- 2/3 cup red kidney beans (canned, rinsed, and drained)
- 1 can (4 1/4 ounce) olives (ripe, sliced)
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 large bell peppers (orange or yellow bell peppers, top cored, and seeds removed)
- 1 can (8 ounce) tomato sauce
- 1/4 cup water
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Non-stick cooking spray
- 6 tablespoons grated mozzarella cheese
How to Make
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Step 1: Preheat the oven to 350 degrees F.
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Step 2: In a large bowl, mix together the rice, tomatoes, onion, kidney beans, olives, pine nuts, salt, and black pepper.
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Step 3: Place the peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave the peppers on high for 6 minutes.
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Step 4: While the peppers are in the microwave, mix together the tomato sauce, water, garlic, oregano, and basil in a small saucepan, and bring to a boil, over high heat. Reduce the heat to low, and simmer for 10 minutes.
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Step 5: Spray a 9 x 13 inch baking pan or casserole dish with non-stick cooking spray.
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Step 6: In a large bowl, mix together the rice mixture and half of the tomato sauce mixture, and blend well.
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Step 7: Place the peppers bottom-side down in the sprayed dish, and stuff them to the top with the rice-tomato mixture.
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Step 8: Pour the remaining tomato sauce mixture over the peppers.
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Step 9: Sprinkle each pepper with 1 tablespoon of Mozzarella cheese, cover loosely with aluminum foil, and bake for 25 minutes.
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Step 10: Remove the cover, and bake for an additional 5 minutes.
We hope you enjoy this recipe!
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