In my search for vegetarian meals, I’ve adjusted a recipe that my mother used to make: stuffed peppers. She would fill green peppers with a mix of rice and ground beef. I substituted the beef for cannelloni beans and I used brown rice instead of white. The meal came out really well, so I thought I’d share it with you.
4 large green peppers
1 can of cannellini beans
1 cup cooked brown rice
2 Tbsp seasoned bread crumbs
Clean out center of green peppers and rinse. Par-boil until softened but still firm. Alternate adding layers of cooked brown rice and cannellini beans. Top with bread crumbs to seal. Spray a pyrex dish with non-stick cooking spray. Place the four peppers standing up. Cook uncovered in 400-degree oven for 15-20 minutes or until the tops start to turn brown. Serve with marinara sauce. Serves 2.
-Select peppers that have an even bottom so they will stand up in the pan.
-I heat leftover spaghetti sauce to pour over the peppers after I remove them from the oven.