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Irresistible Stuffed Bell Peppers

by | Sep 21, 2018 | Recipes

These stuffed peppers are delicious and beautiful!  To create an especially vibrant dish we buy green, red, yellow, and orange bell peppers and stuff a variety of them.  Then, when served, the table resembles a rainbow of color.  

In addition to being appealing to the eye, these stuffed peppers also pack a delicious nutritional punch! Stuffed with whole grains, beans, mushrooms, spinach, and herbs your mouth will be watering as your body is flooded with phytonutrients.

Stuffed Peppers with Spinach & Mushrooms

Ingredients:

  1. 6 large bell peppers
  2. 1 cup walnuts
  3. 1 cup cooked brown rice
  4. 1 cup cooked (or canned) garbanzo beans, drained and rinsed
  5. 1 cup oat bran
  6. ½ tsp marjoram
  7. ¼ tsp thyme
  8. ¼ tsp onion powder
  9. 2 tbsp Braggs liquid aminos or low sodium soy sauce
  10. 2 tbsp Dijon mustard
  11. 10 oz or more of fresh or frozen spinach
  12. 10 oz mushrooms
  13. 1 jar tomato sauce (I like Muir Glen Roasted Garlic)

Instructions:

  1. Preheat the oven to 350°F.
  2. Pour a thin layer of sauce in the bottom of a pan large enough to hold the peppers, so they won’t stick.
  3. Wash, slice, and sauté the mushrooms until the juices are reabsorbed and they are fully cooked. Then set aside.
  4. Steam or water sauté fresh spinach, or thaw frozen, and set aside.
  5. Prep the peppers by slicing the tops off so they can be placed back on top, and clean out the seeds.
  6. Place the peppers standing up in the pan on top of the sauce.
  7. Next, prepare the filling. Using a food processor to chop the walnuts into tiny pieces, pour into a large bowl, and set aside for later.
  8. Process the garbanzo beans and brown rice in the food processor until a course mash forms.
  9. Add the mash to the walnuts and then stir in the oat bran, marjoram, thyme, onion powder, liquid aminos and mustard.
  10. Now comes the fun part! Mash the mixture together with your hands until it is well mixed and sticks together.
  11. Divide the mixture into six equal pieces and place each piece into a pepper. Push it down into the pepper so about ¾ of the pepper is filled. (You may have some mixture left over, depending on the size of your peppers)
  12. Top with a little bit of sauce, then add spinach and mushrooms, top with more tomato sauce, and replace the top of the pepper.
  13. Cook for 45 – 50 minutes, or until the tops start to brown.
  14. You can heat up remaining tomato sauce to serve on the side, or over the sliced stuffed peppers.
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