What a good looking famjam!
This recipe is a colourful and fun way to get some delicious rice pilaf into you 🙂 It’s also a grand idea if you have a leftover rice or quinoa dish in the fridge and feel like revamping it. When making stuffed bell peppers, the cooking vessel is the meal itself – love it!
Did you that 1/2 cup of cooked bell pepper provides between 121-132 mg of vitamin C, which meets the daily needs of males and females aged 19 and older, including pregnant women and breastfeeding women? And vitamin C has a very busy job (I thought I was busy but… 😉 )! It helps us absorb iron from plant sources like legumes and whole grains, keeps our gums healthy, forms and repairs blood and bones and helps prevent cancer and aging-related diseases as it is an antioxidant.
With subtle hints of menthol and a sweet tartness conferred by the goji berries, these not only taste fantastic but are loaded with protein, veggies and whole grains.
Peppers Stuffed with Goji Mint Rice Pilaf
- 6-7 bell peppers
- 1 cup rice (I used a mix of brown and wild rice)
- 1 can chickpeas, rinsed and drained
- 1/2 butternut squash (you can sub for sweet potato or any other squash), cut into small pieces
- 1/2 cup chopped pecans
- 1/2 head of broccoli, chopped
- 4 stalks raw celery, sliced
- 1/4 cup goji berries (or cranberries or dried blueberries)
- 1/2 bunch of green onions, chopped
- 2 tbsp. olive oil
- 1 tsp. Herbamare
- 1 bunch mint, chopped
- Preheat oven to 350 degrees.
- Cook the rice according to instructions on package, along with the butternut squash and Herbamare. About halfway through, add in the chopped up broccoli.
- During this time, prepare the bell peppers. Cut the tops from the peppers and remove all white-ish membranes and seeds. Cook the bell peppers whole and uncovered in boiling water for about 5 minutes. Drain by flipping them over. Lightly salt the insides of the peppers
- Once rice is well cooked, add in the canned chickpeas, celery, mint, olive oil, pecans, goji berries and green onions.
- Stuff peppers with the rice pilaf.
- Bake for 5-10 minutes.