{Vegan Stuffed Bell Peppers}

Happy New Year!!! 2013 is going to be a great year!

Time for some comfort food! To make this meal healthier, I removed the sugary tomato sauce and red meat that usually is stuffed in bell peppers. I replaced them with black beans, zucchini, and carrots. Wild rice replaced white rice, and I cooked the rice in vegetable broth instead of water for more flavor. These little guys are packed with nutrients from their pretty colors!

{Vegan Stuffed Bell Peppers}

6 bell peppers

1 can black beans, drained & rinsed

1/2 quart vegetable stock

1 cup wild rice

water (as needed, when rice is cooking)

1 celery stalk, diced thinly

1 carrot, diced

1 zucchini, chopped

1 lime

1/3 yellow onion, diced

1-2 cloves garlic, diced

1/2 c chopped parsley

garlic salt

sea salt

———

Preheat oven to 350 degrees.

Add vegetable stock to tall pot, add rice, and bring to a boil. Reduce heat and cook until done.

Meanwhile, saute the celery, onion, and garlic. Set aside. Continue to do this with the carrots and the zucchini.

Toss veggies with a bit of garlic salt, beans, and parsley.

Add rice, the juice of one lime, and stir until combined. Stuff each bell pepper, and bake in a 350 degree oven for 20-25 minutes or until the peppers are soft.