This was a great recipe. I enjoyed adding squash to this. If you read my previous posts like Quinoa & Brown Rice Stuffed Peppers, Pep it up!, Stuffed Eggplant | La Dolce Vita, and more you will see I love recipes with peppers, stuffed peppers, or just something stuffed, lol. Eating clean never has to be boring. Most of the time when I make stuffed peppers I don’t make any other sides because it is very filling. This is great for when you might have company over or have to bring a dish to a potluck.
Here’s to the recipe…
1/2 cup uncooked long grain brown rice
5 large green, yellow, or red bell peppers
2 tsp olive oil
2 medium yellow squash (1 pound), chopped
1 small onion, diced
2 cloves garlic, minced
1 large tomato, chopped
1/2 cup tomato sauce
1/2 cup grated Parmesan cheese
3 tbs chopped fresh parsely or basil
1/2 tsp salt
1/8 tsp pepper
- Cook rice according to package directions.
- Preheat oven to 400°F. Bring large saucepan of water to a boil. Slice off tops of 4 bell peppers; scrape out centers to remove seeds and membranes. Place bell peppers in boiling water; cook 4 minutes to soften slightly. Remove with slotted spoon; set aside.
- Chop remaining bell pepper. Heat oil in large nonstick skillet over medium high heat. Add chopped bell pepper, squash and onion; cook and stir 5 minutes or until softened. Add garlic; cook and stir 1 minute. Add cooked rice, tomato and tomato sauce; cook until heated through. Stir in Parmesan cheese, parsley, salt and black pepper.
- Coat 13×9 inch baking dish with nonstick cooking spray. Fill each bell pepper with about 1/2 cup rice mixture. Arrange in prepared baking dish. Bake 25 to 30 minutes or until bell peppers are heated through. Enjoy!