Stuffed Peppers Without Rice
This recipe for stuffed peppers without rice is low salt and made in accordance with Eat To Live (nutritarian diet) principles. It's yummy, filling, and easy to pull together. Just precook the peppers, mix the filling, stuff, bake and done - dinner is ready!
Equipment
- 1 baking dish or two loaf pans
- 1 mixing bowl and spoon
- 1 large pot
Ingredients
- 8 large peppers
- 1 can no salt diced tomatoes
- 1 bag frozen no salt added corn
- 1 can no salt black beans drain and rinse
- 1/2 cup no salt tomato sauce
- 2 tablespoons dried minced onion
- 2 teaspoon chili powder
- 2 teaspoon garlic powder
Instructions
- Rinse the peppers. Cut the tops off leaving about 1/4 inch of rim around the top of the pepper. Gently cut around the stem to leave a small hole. Discard seeds from inside the pepper. Rinse the seeded peppers in cold water.
- Place the peppers and tops inside a large pot of water such that the water covers the peppers. Bring to a boil. Boil for approximately 15-20 minutes or until the peppers are soft but not falling apart.
- Pour the tomato sauce into the bottom of the baking dish or loaf pans. Set aside.
- While the peppers boil, assemble the filling. Place the diced tomatoes, including their liquid, into a bowl. Add the drained and rinsed black beans.
- Cook the corn in the microwave according to the package directions. Add to the black beans and tomatoes. Add the minced onion, chili powder, garlic powder. Toss. Taste and add more seasonings as desired.
- Remove the cooked peppers from the water when soft but not falling apart. Place them with the hole upright into the pan coated with tomato sauce. Set aside tops.
- Fill peppers with the bean, corn and tomato filling. Mount it over the top. Place the pepper tops onto the top (like little hats).
- Bake for 30-45 minutes in a preheated 350 degree oven. Let cool slightly before serving. Refrigerate any extra filling and add to salads.
Notes
If you are on a no salt or low salt diet, finding tasty recipes can be challenging. The nutritarian diet, also called "Eat to Live", invented by Dr. Joel Fuhrman, calls for all plant-based ingredients and no salt. I invented this stuffed pepper recipe to use up our garden peppers and diced tomatoes and to ensure we had a tasty, no salt, plant-based recipe. The result surpassed my expectations and is now a family favorite on dinner rotation during the summer when garden tomatoes and peppers are abundant. Even if you don't grow your own tomatoes and peppers, the no salt beans, tomatoes and frozen corn are easy to find at the grocery store.