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| Bela's Stuffed Red Bell Peppers |
"Red bell peppers are filled with a combination of rice, chard, and black-eyed peas."
Ingredients :
- 1 cup uncooked brown rice
- 2 1/four cups water
- 4 purple bell peppers, tops and seeds eliminated
- 1 teaspoon olive oil
- 1/four onion, chopped
- 2 cloves garlic, chopped
- 1 (15 ounce) can black-eyed peas, rinsed and tired
- 2 huge Swiss chard leaves, chopped
- salt and black pepper to flavor
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H20M |
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- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the warmth to medium-low, cowl, and simmer till the rice is smooth and the liquid has been absorbed, 45 to 50 minutes.
- Preheat oven to 350 stages F (a hundred seventy five stages C). Spray a baking sheet with cooking spray.
- Place the purple peppers at the prepared baking sheet, and bake till smooth, about 15 minutes.
- Heat the olive oil in a skillet over medium heat, and prepare dinner and stir the onion and garlic till the onion is translucent, about five minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook till the chard is wilted, five to eight minutes. Mix inside the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the combination into the crimson peppers. Serve hot.
Notes :
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