Savory Harvest Pilaf Stuffed Peppers
You know what I love almost more than anything? An EASY MEAL! Okay, and my husband. But seriously - a healthy, easy to throw together meal that actually tastes good?! I'll take it anytime.
I - like you - am very busy. And while I mean to plan ahead and prepare meals for myself for the week, I often get too busy to do even that. It can be hard to brainstorm a week's worth of food you'll actually want to eat, and then follow through with the grocery shopping, food prep, and actual eating of it all. It can be overwhelming on top of an already busy week, and that's not going to help me commit to it at all. So - I've been simplifying. It still saves me money to prep food at home, and I do actually feel better about my wallet and my health when I follow through with it on a regular basis. You know I love RightRice, and I've been loving paying around with their newest medley mixes because they ready in 12 minutes, packed with a whole lot of plant-based protein, and are actually super satisfying - with or without added meat!
This recipe is way easier than it looks and makes a super nutritious dish that tastes great reheated, too. RightRice can be found at Whole Foods or on Amazon. Recipe below!
1 bag of RightRice Harvest Pilaf, prepared
2-4 tablespoons water, for steaming
3 bell peppers - any color, halved with seeds removed
1/3 - 1/2 cup pepper jack cheese (you can sub vegan cheese, if you prefer)
chopped parsley, for garnish
Preheat oven to 375 degrees.
In a saucepan, prepare RightRice Harvest Pilaf according to directions. While it sits (you’ve got 12 minutes!), prepare your bell peppers. Set aside.
Once your RightRice is prepared and cooled, scoop it into your hollowed peppers until just about full. Place the filled peppers, open half up, into a large cast iron pan or dutch oven. Carefully pour the water into the pan around the peppers, so that the bottom of the pan is just covered with water. This will aid in steaming the peppers so they are cooked completely through.
After that, gently and generously sprinkle the pepper jack cheese onto the peppers. Bake, uncovered, for 30-35 minutes, until peppers are soft and cheese is bubbly. Sprinkle with a little freshly chopped parsley, serve + enjoy!
Leftovers can be stored in an airtight container for up to 3 days, but are best enjoyed fresh.