Stuffed Sweet Peppers
 

From stuffed cabbage to stuffed mushrooms, no other “stuffed” vegetable tastes so rich, sweet, and satisfying. These peppers are so tasty you won’t believe how healthy they truly are. Save time by preparing this dish a day in advance and refrigerate until ready to bake. Serves: 8

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Directions:

Preheat oven to 350 degrees.

Rinse and drain garbanzo beans. Cut bell peppers in half lengthwise, remove seeds, and trim excess cartilage. Rinse and pat dry. In a food processor, coarsely chop the walnuts; add garbanzo beans and mushrooms and continue to coarsely chop. In a large bowl, combine chopped walnuts, garbanzo beans, mushrooms, sunflower seeds, brown rice, soy "ground" beef, 1 cup of the organic marinara sauce, and mozzarella cheese. Salt and pepper to taste. Mix well. Spoon mixture generously into pepper halves. Sprinkle a small amount of Parmesan cheese over top.

Ingredients:

• 4 medium sweet red peppers (or bell pepper of choice)

• ½ cup prepared garbanzo beans (canned is fine)

• ¼ cup walnuts

• ½ cup button mushrooms

• ½ cup cooked brown basmati rice (see “basic recipe” section of this Appendix)

• ½ cup soy “ground beef” (taco version adds a lot of flavor)

• ¼ cup sunflower seeds

• 2 cups organic spaghetti sauce

• ¼ cup low-fat mozzarella cheese

• 2 tablespoons Parmesan cheese

Nutritional Value Per Serving:

• Calories: 201

• Total fat: 10 g

• Saturated fat: 1 g

• Protein:  12 g

• Carbohydrate: 44 g

• Sodium: 407 mg

• % Fat: 29

• % Protein: 16

• % Carbohydrates: 55