Belas Stuffed Red Bell Peppers

Red bell peppers are stuffed with a mixture of rice, chard, and black-eyed peas.

Step: 1

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.

Step: 2

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Step: 3

Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.

Step: 4

Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Per Serving: 271 calories; protein 9.5g; carbohydrates 51.4g; fat 3.2g; sodium 375.6mg.

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