Rice & Veggie Stuffed Bell Peppers

stuffed bells (1)

Rice & Veggie Stuffed Bell Peppers

4 medium bell peppers, any color, cored and seeded
1 C cooked brown rice
¼ fresh green beans, trimmed and cut into 1” pieces
2 roma tomatoes, peeled and seeded, cut into 1” pieces
¼ C onion, diced
1 T tomato paste
2.5 C water
2 t salt (to taste)
½ t paprika
1 T sherry vinegar
½ cup loose packed fresh spinach leaves
¼ C bread crumbs (optional)

Boil tomatoes in water a couple of minutes to remove skins.

While waiting for water for tomatoes to boil, in separate pot, steam bell peppers until desired degree of softness.

In a large saucepan, heat water and tomato paste, stirring paste until dissolved.

Add onions, tomatoes and beans.  Cook until soft then add spinach leaves and cook a few minutes more until spinach is wilted.

Add rice, spices and sherry vinegar.  Once liquid has evaporate it is ready to put into peppers.

If needed, trim bottom of bell peppers so they sit level.  If there is a hole after leveling, place an uncooked spinach leaf over the hole before stuffing.

If desired, sprinkle 1 T bread crumbs on top of each pepper.  Serves 4

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