This versatile and colorful dish is perfect for lunch or dinner. You can pair it with many side dishes for a complete meal but works just fine alone. Many of the ingredients are already staples in your home. This is one you’ll want to share with your closest friends.
1 1/2cupbrown riceor quinoa, cooked
3largered pepperscut in half lengthwise and seeds removed
115 oz cankidneyor other beans, drained and rinsed
8sun-dried tomatoessoaked in hot water and roughly chopped
2-3large leavesSwiss chardroughly chopped
1-2cuppasta sauce or tomato sauce
1/3cupfinely chopped raw cashews
Preheat oven to 375 degrees.
Parboil the peppers in boiling water for 5 minutes. Drain. *Tip: you can skip this step, but it’ll take twice the time to cook in the oven. Allow 40 minutes for baking if you skip this.
Saute the onions in a large sauté pan with a little water. Add garlic and mushrooms and continue to cook until they’re almost soft. Add the beans and chard and cook until wilted. Add the sun-dried tomatoes, the pasta sauce, and 1 1/2 cups rice. Stir to combine.
Fill the peppers “cups” until full and top with chopped cashews.
Cook covered with foil for 20-25 minutes until heated through. Remove foil and brown cashews for another 5-10 minutes.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.