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Stuffed Peppers

Kids will love these stuffed peppers. Serve this recipe before heading out for trick or treating. 

Cook time
55 minutes
1/2 cup brown rice (uncooked)
4 medium bell pepper (green, red, yellow, or orange)
1/2 cup onion (chopped)
1/2 can chickpeas (garbanzo banes, drained and rinsed)
1 cup cheese (reduced fat, divided)
2 medium tomatoes (chopped)
4 ounces green chiles (drained)
1 clove garlic (minced)
1/2 teaspoon chili powder
4 tablespoons cilantro (fresh or 4 teaspoons dried)
1/8 teaspoon black pepper
  1. Preheat oven to 400 degrees F.
  2. Wash hands with soap and water.
  3. Cook brown rice or barley on stovetop according to package directions.
  4. Gently rub produce under cold running water.
  5. Cut tops off peppers and spoon out seeds. Set aside.
  6. Spray a small skillet with nonstick cooking spray. Cook chopped onions until soft, about 5 minutes, in skillet over medium heat.
  7. Mix together garbanzo beans, ½ cup cheese, tomatoes, cooked onion, green chilies, garlic, chili powder, cilantro, salt, and pepper in a medium mixing bowl. Add cooked rice and mix gently to combine.
  8. Spoon mixture evenly into peppers.
  9. Add peppers to a baking dish. Bake for 40 minutes. Top with remaining cheese and bake for an additional 10-15 minutes.

Create festive peppers by carefully cutting a jack-o-latern face. 

Meal Type: Lunch, Dinner
Category: Kid-Friendly
Food group: Vegetables, Protein
Season: Fall
Cuisine: Vegetarian