Whole Grain Stuffed Peppers
An old favorite makes a nutritious comeback, with seven-grain pilaf replacing white rice and protein-rich black bean salsa supplying zesty flavor. The edible pepper “pots” provide ample vitamins as well.
- Makes 4 servings
1. For the stuffing, prepare pilaf according to package directions, using the 2 cups of water and chili powder, and adding carrots and celery during the last 10 minutes of cooking time. Remove from heat. Stir in 1 cup of the salsa. Divide stuffing among peppers.
2. In a large skillet, bring about 1 cup of water to boiling.
3. Arrange stuffed peppers upright in skillet. Simmer, covered, for 15 minutes. Sprinkle with cheese. Allow to stand 5 to 10 minutes before serving. Serve with remaining salsa.