Stuffed Gourmet Greenhouse Mini Sweet Peppers

Nutritionists always say --> Eat a Rainbow. Why? Because deep colored fruits and vegetables are high in antioxidants that slow down the aging process. Having a scientist for a dad helps too.. He keeps dropping similar pearls of wisdom for FREE..All this accumulated knowledge has made me a conscious eater(even though I sidetrack from it now and then).The other day when I went to the Supermarket I saw a pack of colorful sweet peppers beckoning me to pick it, stuff it and bake it. Now that was something that I couldn't resist.So I came home and made this healthy dish that can be either an appetizer or a main course that is big on flavor.I am sending this as an entry to My legume Affair Event started by Susan, guest hosted by Jeanne@ the CookSister! and to WYF-Light Meal Event hosted by EC @ SimpleIndianFood.

 

Ingredients:

• Sweet Mini  Red, Orange, Yellow Peppers - 15#s
• Black Bean - 1 12-oz can , washed and strained
• Cooked White Rice - 2 cup
  
• Red Onion - 1, medium, diced
  
• Garlic - 3 cloves, minced
  
• Cheddar cheese - 1/4 cup, grated
• Parmesan cheese - 1/4 cup, grated
• Mozzarella cheese - 1/2 cup, grated (optional)
• Olive Oil - 2 tbsp
• Salt - for taste
  
• Cracked pepper - for taste
  

Procedure:

• Line a 13 x 9 inch baking dish with aluminum foil. Spray some olive oil and set aside.
  
• Halve the peppers, remove the membranes and seed.
• In a pan, heat the oil and add the minced garlic cloves,diced onions and saute until the onions are browned.
• Add the cooked rice and black beans.Smash them in the pan with a potato masher. 
• Stir in a little water. Add the salt and pepper and cook for 4-5 minutes
• Switch off the stove and add the grated cheddar and parmesan cheese. This is to bind the mixture.
• Preheat the oven to 350 degrees F.
  
• Stuff the peppers and line them snugly in the baking dish.Spray olive oil on the top.
• Sprinkle with Mozzarella if using. I find that it isn't necessary.
• Bake for 30 minutes.

Enjoy!