Monday, February 21, 2011

Fabulous New Recipe

So I decided to try a new recipe last night from Tosca Reno’s Eat Clean Diet Cook Book! It was amazing, Stuffed Bell Peppers!
Sea Salt
4 Large Red Bell Peppers- remove tops, ribs, and seeds
2 cups cooked brown rice
1/2 cup of mozzerella cheese
1 tsp extra virgin olive oil
1 yellow onion- peeled and chopped
1 large carrot- peeled and grated
1 cup of butternut squash- peeled and diced
3 cloves of garlic-chopped and diced
2 cups fresh Roma tomatoes, diced and drained
1 can organic black beans- rinsed and drained
1 cup of fresh corn kernals
1/2 cup fresh chopped cilantro
1 squeezed lime
Freshly ground black pepper
Cooking spray

Cook brown rice and scoop out 2 cups in a bowl and let cool
Once cooled, add in cilantro and lime juice and set to the side

Preheat oven 350 degrees
Soak bell peppers in boiling water for about 5 min
Turn upside down on napkin and let drain

In a large skillet with olive oil cook onion, carrot, and squash-cook covered for 10 min
Then add garlic & tomatoes
Next add in corn and black beans and cook for another 5 min
Remove from heat

Add in brown rice and mix together well

In a glass pyrex, spray a coat of cooking spray and set bellpeppers right side up
Take a teaspoon and start adding in mixture until it reaches the top
After all four bellpeppers are full, top off with Mozzerella Cheese
Cook for 20 min, serve immediately, and ENJOY!

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