These extra-quick stuffed peppers are great as a side or lighter main course. Add a seeded diced jalapeño pepper along with the chopped onion for extra heat. Thanks to Healthy Eating Specialist Traci Barr in our Greenville, South Carolina store for this recipe.
2 red bell peppers, halved lengthwise through the stem end and seeded
1 avocado, diced, divided
1/2 cup lime juice
1 teaspoon ground cumin
1 (13-ounce) package frozen Engine 2 Plant-Strong® Organic Fiesta Blend Grain Medley, prepared according to package instructions
1/4 small red onion, chopped (about 1/4 cup)
1/2 cup chopped fresh cilantro, plus more for garnish
Preheat the oven to 400°F. Arrange bell pepper halves cut-side down on a parchment-paper-lined baking sheet and roast until just slightly charred and softened, 10 to 15 minutes. Let cool.
Meanwhile, to make the dressing, blend avocado, lime juice and cumin in a blender until smooth. In a large bowl, toss the Fiesta Blend Grain Medley with onion, cilantro and half of the dressing. Taste and add more dressing if desired; save remaining dressing for another use. Mound the mixture into the roasted bell pepper halves and garnish with cilantro.
Per Serving: Serving size: 1/2 pepper, 140 calories (30 from fat), 3.5g total fat, 5mg sodium, 26g carbohydrates, (6 g dietary fiber, 4g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.