Sweet green bell-shaped peppers are the most popular garden variety. Left to ripen, they turn red, purple, orange or yellow and gain various levels of sweetness depending on the variety.  Peppers are also a good source of the antioxidant Vitamins A and C.

Try this great recipe that will warm you up as the days grow cooler.  Serve with a green salad and some crusty whole grain bread for a satisfying early fall meal.

 

Stuffed Peppers 4 medium green bell peppers

2 cups cooked brown rice

1 cup canned pinto beans, rinsed and drained

3/4 cup finely chopped onion

3/4 cup corn kernels (fresh or frozen)

1/2 cup (2 oz.) crumbled Feta cheese

1/2 tsp. dried basil

Salt and freshly ground black pepper, to taste

2 tsp. olive oil

1 tsp. lemon juice

 

Preheat the oven to 375 degrees.  Spray an 8-inch square baking dish with cooking spray.  Cut the tops off the bell peppers and set them aside.  Remove the seeds.  To help the peppers stand firmly, trim a thin slice from the bottom, taking care not to cut through.  In a large bowl, combine the rice, beans, onion, corn, Feta, basil, salt and pepper.

Spoon the filling into the bell peppers, packing them lightly.  Place the peppers in a baking dish and cover them with the reserved tops. Place the baking dish on the middle rack in the oven.  Carefully add water to the baking dish to a depth of 1 1/2 inches.

Bake until the peppers are soft when pierced with a knife, about 45 minutes.  Remove the pepper tops and discard.  In a small bowl, combine the oil and lemon juice and spoon over the peppers.  Let the stuffed peppers stand for 20 minutes before serving.

 

Recipe courtesy of the American Institute for Cancer Research.

 

For more information, contact Texas Cooperative Extension-Travis County at 512/854-9600.

 

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