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Rainbow Stuffed Red Peppers

Take a look at the perfect summer recipe packed full of flavor and color.
Serving: 1


4 red bell pepper large
1 Tbsp extra-virgin olive oil
1 yellow onion peeled and chopped
1 carrot peeled and grated
1 cup butternut squash peeled and diced
2 Tbsp minced garlic
2 cups roma tomatoes diced
2 cups fresh spinach chopped
1 can black beans rinsed and drained
1 cup fresh corn kernels
1/2 cup fresh chopped basil
1 lime fresh lime juice
salt & freshly ground black pepper


1. Preheat oven to 350.

2. Fill 1 large pot with water and bring to a boil. Place the peppers in the boiling water and cook briefly. the
peppers need to be just a little soft. Remove the peppers and drain on paper towels.

3. In a large skillet, heat olive oil and sauté onion, carrot and butternut squash. Cook for 10 minutes, covered. Add
garlic and cook for 2 more minutes. Add tomatoes, spinach, beans and corn. Cook 5 additional minutes. Remove
from heat.
4. Add basil, lime juice, salt and pepper. Mix with clean bare hands until all ingredients are evenly distributed.

5. Brush a small baking pan with a light coating of olive oil. Place each pepper open side up into the pan. Stuff
each pepper with vegetable filling. Bake for 20 minutes. Remove from oven and serve immediately

Nutritional Information

Amount Per Serving (1 Servings)

Carbohydrate: 37 gms Protein: 10 gms Sugar: 11 gms Calories: 182 Sodium: 518 mg Cholesterol: 0
Fiber: 4 gms Fat: 5 gms

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