In my efforts to go meatless on Monday, I “semi-homemade” vegetarian stuffed green peppers for dinner. I substituted ground beef with white kidney beans which are alternative source of protein. Beans combined with carbohydrates from the risotto will keep you fuller longer than if you ate it exclusively.
Ingredients:
2 green peppers, tops cut off and seeds removed
1 box Trader Joe’s Mushroom & Herb Risotto
½ can (14 ounce) White Kidney beans
Directions:
Preheat oven to 350 degree. Wash green peppers, cut tops off, remove seeds, and place the peppers and the tops in a baking dish. Cook mushroom risotto according to directions. Remove risotto from heat just before all the liquid is absorbed. Stir in kidney beans, and fill peppers with the risotto mixture. Bake in the oven for 30 minutes until peppers are soft. Remove from oven and allow to cool for 5 minutes.
*The risotto can be substitued with 1 cup cooked rice and your favorite cream of mushroom soup or you can be creative and substitute it with any of your convenience rice dishes.
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