Every time I log onto pinterest or google and type ‘healthy meals’ in the search bar, stuffed bell peppers almost always pop up- and for good reasons. They are easy, healthy, tasty, and last well in the fridge.
When it comes to my daily schedule I live by this “healthy in a hurry” mantra, because I always look up and find my time is cut short. I don’t like opting for an easy fix like take out- it costs extra money and is not the healthiest choice. That’s what makes these stuffed bell peppers amazing for meal prep!
The color is what make this dish so pretty- bell peppers are so vibrant and packed with flavor and nutrients. The mushrooms were my meat substitute, but can easily be replaced with tofu, chicken or beef! Just make sure that if you use chicken that it is precooked.
These would be great for a group of people, they’re easy to pick up, you can make multiple at one time, and they’re hassle free. After making them I realized why they are so ‘trendy’ on social media as far as healthy recipes- they make the whole ‘healthy in a hurry’ motto very possible.
I’m actually not entirely sure how you are supposed to eat these stuffed bell peppers, but I definitely used my hands… as if it they were burritos! They definitely pack a Mexican flavor so I figured it was acceptable! Anyway you choose to eat these tasty stuffed bell peppers, I hope you enjoy them!
-3 large bell peppers
-1/2 cup farro (dried)
-1/3 cup red onions (chopped)
-1/2 cup mushrooms (chopped)
-1/3 cup bell pepper (chopped)
-optional: cheese for toppings
-2 Tbs olive oil
-2 large cloves garlic (minced)
-1/2 tsp roasted ground corriander
-1/2 tsp cumin
-1/2 tsp smoked paprika
-1/2 tsp red pepper flakes
-S & P to taste
Preheat oven to 425 degrees. On the stove begin cooking your farro (or if you prefer quinoa or rice that’s okay too) according to package directions. Cut the tops off of all three bell peppers and cut out the seeds, place in a baking dish and set aside. Take the remaining bell pepper and chop it into small pieces. Put these bell pepper pieces in a bowl and add chopped mushrooms and chopped red onions. When the farro (or your grain of choice) is done cooking, add it to your bowl of chopped vegetables. Pour the olive oil, garlic, and seasonings over the farro and veggies then stir until all ingredients are evenly mixed. With a spoon, scoop the farro mixture into each bell pepper cup until they are full. Place in the oven and cook of about 20 minutes or until the cell peppers looked slightly wilted. Remove from oven and drizzle olive oil ontop or add some shredded cheese. Serve and enjoy!