User Manual
Stued Bell Peppers
Skip the takeout and whip up a batch of this tasty vegetarian dish
next time you’re looking for a quick dinner. Don’t let the absence
of meat fool you; these peppers are loaded with flavor and filling
ingredients to keep you satisfied until breakfast rolls around.
2 bell peppers, tops cut
o and seeds and veins
removed
1 cup baby spinach
2 boiler onions (or ½ small
onion, cubed)
1 clove garlic
1 cup canned black beans,
rinsed and drained
¾ cup cooked
brown rice
5 cherry tomatoes
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tbsp olive oil
½ tsp salt
1 tbsp filtered water
1 Preheat oven to 400°F.
2 Add spinach, onions, garlic,
tomatoes, chili powder, cumin,
paprika, olive oil, salt, and filtered
water to the tall cup. Blend until
ingredients are evenly mixed.
3 In a separate bowl, combine beans,
rice and blended mixture together
until evenly combined.
4 Portion mixture between the two
peppers and bake in the oven for
20 minutes.
SERVES: 2
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
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