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Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 stalks celery finely chopped
- 1 medium carrot, finely chopped
- 1 cup brown rice
- 4 tbsp iSpice WellnessTM Vegetable Seasoning*
- 1 cup water
- 1/2 cup frozen corn kernels
- 1 cup canned chickpeas, rinsed and drained
- 6 medium bell peppers
- 1 can tomato puree
- 1/2 cup grated mozzarella cheese
Directions
Step 1
Heat oil in a pan over medium heat.
Step 2
Sweat onions, carrots and celery until translucent. Add rice and iSpice WellnessTM Vegetable Seasoning* and cook 2 minutes stirring frequently. Add corn and chickpeas to the pan.
Step 3
Pour water and 1/2 of tomato puree into rice and stir well. Turn heat to low, cover and cook for 10 minutes. When all the liquid is absorbed, turn off the heat and let rice stand for 5 minutes before fluffing with a fork.
Step 4
Remove the tops of the bell peppers and empty the peppers of seeds and white ribs. Save the tops.
Step 5
Preheat oven to 375 degrees Fahrenheit. Line a baking dish with parchment paper.
Step 6
Spoon the rice into each pepper, packing it down as you go, until peppers are full and place into baking dish.
Step 7
Spoon remaining tomato puree over the peppers and top with shredded cheese.
Step 8
Set the saved pepper tops into the dish alongside the stuffed peppers.
Step 9
Bake the peppers for 35-40 minutes. Cover with aluminium foil if cheese starts to brown too fast.
Step 10
Serve peppers hot with tops on.
