Last week, I saw a produce special of $0.33 per red bell pepper. This is what I came up with from my pantry. I've realized that the reason why my grocery bill is lower than other people's (besides being a great shopper, buying seasonal produce, etc) is that buy little or no meat. Originally, I wanted to put ground turkey into my stuffed red bell peppers. However, after the addition of pine nuts and walnuts, it wasn't needed.
Stuffed Red Bell Peppers
Prep Time: 25 min Bake Time: 20 min
1/2 cup onion (diced)
1 cup frozen spinach
1 medium red potato (diced)
1/4 cup pine nuts
2 large red bell peppers
8 mushrooms (diced)
1/4 cup walnut (in pieces)
3/4 cup cooked brown rice
some oil (I used grapeseed oil)
salt and pepper to taste
In a pan on medium heat, caramelize the diced onions. Add potatoes about three minutes later. Onions and potatoes take longer to cook. Next add the frozen spinach and pine nuts. Throw in the mushrooms, walnuts, cooked rice last. Salt and pepper to taste.
The filling can be easily changed based on what is in your pantry. The staples for this stuffing are onions, spinach, and mushrooms.
Cut the bell peppers in half. You can either make the incision by taking the top off like when people carve pumpkins or you can halve it the other direction. This depends on the shape of your bell pepper.
Spoon the filling to stuff the pepper.
I sprinkled some parmesan cheese on top for slight crunchiness. After baking the stuffed bell pepper for 20 minutes. It is done. There you have it!! Vitamin C, vitamin K, iron, omega-3 fatty acids, antioxidants, fiber, etc of textured goodness. =)
*Note: You can do it stuff small or large bell peppers.