Did you know that bell peppers have a high amount of vitamin C inside them, making them an important antioxidant source? Vitamin C also helps our bodies absorb iron from plant sources, such as beans. Make this your own by swapping chickpeas for another bean of your choice, or adding in some other sauteed vegetables. 

Ingredients


Rice - 1 ½ cups brown rice, dry Water - 3 cups Oil - 2 Tablespoons avocado, canola, peanut, sesame or light olive oil Onion - 1 medium, diced Garlic - 3 cloves, minced Chickpeas - 1 can (14.5 oz), drained and rinsed Diced_Tomatoes - 1 can (14.5 oz), drained Feta - 6 oz feta cheese, crumbled Bell_Peppers - 6 medium, any color Cheese - ½ cup shredded cheese

Instructions

Step 1
Put rice and water in pot and bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 40 minutes. Fluff with fork.
Step 2
Wash and cut tops off peppers. Remove seeds and innards. Place in a baking dish.
Step 3
Add olive oil to frying pan over medium heat. Add onion and sauté until softened. Add garlic, stirring, for about 1 minute. Add diced tomatoes and chickpeas and stir and cook for about 3 minutes.
Step 4
Combine rice, feta, and vegetable mixture. Fill peppers with mixture and top with shredded cheese.
Step 5
Bake at 350°F for 20 minutes.

Notes

Remember to wash your hands and produce before starting. Preheat the oven before starting to cook.

This is meant to be a flexible recipe. Use whatever vegetables, grain and beans you have on hand! Feel free to experiment with different seasoning to change up the flavor.

Nutrition Information

Dietary Restrictions

Vegetarian