Meatless Monday: Stuffed Peppers.


Food news is everywhere. Headlines bombard us with stories about what we should be eating, and what we should avoid. I’m a big proponent of not demonizing food for society’s health ailments. Food isn’t the problem, it’s how consumers treat it.

If you eat foods high in sugar, fat and calories, then you’re likely to feel worse than if you ate a balanced diet of foods with fiber, vitamins and complex carbohydrates.

I’m not saying sugary or fatty foods are bad/evil (my candy stash is evidence of that), but the key is moderation.

And moderation should also be considered when it comes to meat. Meat provides incredible amount of vital nutrients, including–but not limited to–iron, protein and zinc. Still, many other foods provide protein and iron as well but without the fat content of meat.

A bonus of trying meat-free meals occasionally throughout the week is the variety it can bring to one’s diet. Variety = not boring, at least in my book.

Meatless Stuffed Peppers, makes 4 servings



2 bell peppers in the color of your choosing, washed, seeded and cut in half

1 cup brown rice, prepared according to package instructions

1 can red kidney beans (or your favorite bean), drained and rinsed

1/2 cup broccoli florets, cut into bit-size pieces

1/2 cup or 1 cup cooked dark greens, like kale (use as much or as little as you like)

1/2 tsp dried red pepper flakes

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp ground coriander


1. Preheat over to 350* F. Arrange the peppers, cut side up, in a 9x13x2 pan.

2. Combine the rice, beans, broccoli, cooked greens, red pepper flakes, salt, black pepper and coriander in a bowl. Stuff each pepper half with a good portion of filling. You probably will have some left over. Since this is a vegan dish there’s no egg to bind the filling, so it is rather loose.

3. Bake in the preheated oven for about 30-35 minutes. Enjoy. A few dashes of hot sauce wouldn’t be wrong here, too! =)


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