Tag: Transplant

Ingredients:

• 2 cans low sodium black beans, rinsed and drained
• 1 medium onion –sliced
• 3 garlic cloves –minced
• 5 bell peppers- whole
• 3 TBSP olive oil
• 2-3 cans “no salt” 8 oz. tomato sauce … (3 cans will make it juicier)
• 2 cups cooked brown or wild rice – (follow package directions- rinse first under cold water)
• 1 TBSP dried Italian seasoning
• 4 TBSP plus of grated cheese (I use Locatelli)
• 8 oz. of shredded mozzarella cheese
• Salt and pepper

Directions:

1. Cut the tops from 5 green peppers; discard the seeds and the membranes
2. Dice the tops in pieces for the rice filling – set aside
3. Cook the whole green peppers, uncovered in boiling water for about 6 minutes; invert to drain well
4. Start to prepare the rice in either a steamer or stovetop
5. In another saucepan over medium-low heat, add the olive oil
6. Allow the oil to heat up for a few minutes and then add the diced peppers and onions, a pinch of salt, and cook for approx. 7 minutes stirring occasionally to soften
7. Add the minced garlic to the peppers and onions and cook for 1 more minute
8. Add the 2 cans of black beans, rinsed and drained – cook 1 minute
9. Add the 2-3 cans of tomato sauce, Italian seasoning, salt, pepper and 2 TBSP of grated cheese
10. Allow this to cook on a lower temperature for 15-20 minutes with the cover ON until the sauce is done
11. Add the cooked rice, mix well, and add the remaining grated cheese
12. Stuff the peppers with this mixture and top with additional grated cheese and mozzarella cheese
13. Bake at 350 degrees for 15 minutes to melt the cheese then serve

https://caredx.com/patients-and-caregivers/our-transplant-journeys__trashed/avocado-dip-stuffed-peppers-with-rice-and-beans/