Vegetarian Stuffed Bell Peppers
Vegetarian bell peppers are a simple substitution of meat for black beans. Black beans are known for their high fiber content (29 grams per one cup serving and protein (39 grams per one cup serving!). If that isn’t enough they are loaded with several other essential vitamins like: calcium 29%, iron 88%, B-6 25% and magnesium 73%!
Preparation time: 45 minutes
Bake time: 40 minutes
1 15 oz can of black beans 4 large bell peppers 1/2 yellow onion, diced
1 lb can of cut up tomatoes or stewed tomatoes 6 oz can of tomato sauce
1 Tbls Worcestershire sauce 1 tsp salt 1/2 tsp. Italian seasoning
1/2 tsp. pepper 1/4 tsp garlic powder 1 can sliced mushrooms
1 can cream of celery soup 4 slices American cheese
1/2 cup minute rice
Ina large skillet combine black beans, yellow onion, cut-up tomatoes, tomato sauce, Worcestershire, salt, Italian seasoning, pepper, garlic and sliced mushrooms. Simmer gently for about 30 minutes.
Add the minute rice and allow to simmer a few more minutes.
Cut out the steam on the bell peppers and remove seeds. In a large pot bring water and salt to a boil. Place the bell peppers into the pot and simmer until barely tender.
Preheat oven to 350 degrees.
Remove the bell peppers from the pot of water and place into a casserole dish. Gently stuff the bell peppers with the bean mixture.
Cover the stuffed peppers with aluminum foil and bake for about 20 minutes. Pour the cream of celery soup over each bell pepper and top with cheese. Continue baking for another 15 minutes.
Serve over rice, or by themselves!