mm mm mmm! These stuffed peppers were a light side with our porkchops. I just love the chewiness from the rice!
1 sm onion, chopped
2 cloves garlic, minced
shakes of basil
2 carrots, julienned
1 c. peas, frozen or fresh
1 tomato, diced
1/2 c. chopped pecans
3 servins brown rice
parmesan cheese, optional
Cook 3 servings of rice. (I used 1 c. water, 1 c. low sodium chicken broth for a little boost of flavor)
Preheat oven to 350. Wash and clean peppers (remove stems, seeds, and membranes). Steam for 4-5 minutes.
Meanwhile, heat oil in wok or large skillet, add onion and garlic. Sautee 1 min. Add herbs, carrots and peas. Continue to cook 3-5 min or until carrots are tender, stirring constantly. Reduce heat and add tomato, walnuts, and brown rice. Heat through.
Stuff mixture into peppers. Sit upright in baking dish with 1/2 in water in the bottom and bake for 25 minutes. (I added parm cheese with about 5 min left)