Portion control

When it comes to carbs its hard to keep from eating the whole bowl. This vegetarian-rice stuffed bell pepper, makes a great first or second course.

Ingredients:

4 bell peppers ( we used yellow and orange)

1 cup brown rice cooked

1 small zucchini cubed 1 carrot cubed

1 celery stick halved then sliced

1 clove of garlic crushed

1/2 cup Brenta cheese, grated

Salt & pepper

Pre heat oven to 375

Procedure:

1. Cook brown rice in 2 cups salted water

2. In a small sauté pan on med- low heat add olive oil, garlic, carrot, celery, and zucchini.

3.When half way cooked, add 1 cup of water and let simmer for 5 minutes.

4. Meanwhile cut stem off of peppers leaving a hole for the stuffing. Clean out any loose membrane or seeds.

5. When rice is ready mix with sautéed vegetables, then spoon into peppers filling to the top.

6. Finish with grated Brenta cheese on top & bake for 1 hr and 15 minutes. 

Enjoy!!