These easy dinners are always a go to for me and my husband. This batch of stuffed peppers was made using leftovers that I had in the fridge 🙂 Prep time was only 15 minutes! The other 45 minutes were just waiting for these babies to cook!
4-5 medium bell peppers (you can use any colors you like, I only had 3 peppers but had enough filling to fill 1-2 more)
2.5 cups cooked rice (you can use brown, but I used white rice because I had that cooked already)
1 can chickpeas (you can use any kind of bean, just make sure they are rinsed and drained)
2 cups cooked veggies of choice (I used steamed broccoli and carrots)
3/4 cup chopped tomato
1/4 cup chopped cilantro
2-3 tablespoons lime juice
2-3 tablespoons coconut aminos
seasonings of choice (I used cumin, garlic powder, salt, and pepper)
Preheat oven to 375 degrees F.
Cut the top off the peppers and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
In a large bowl combine rice, chickpeas, veggies, tomatoes, cilantro, lime juice, coconut aminos, and seasonings. Mix to combine.
Fill each pepper full. Make sure to press down the filling so you can get as much in as you can. Place the top of the peppers back onto each one. Cover with foil and bake for 25 minutes. Uncover and bake until peppers are soft, another 15-20 minutes.