Wednesday, April 20, 2011

Clean Eating #100: Rice Blend Stuffed Veggies, Onions, Peppers & Mushrooms

Rice Blend Stuffed Veggie Variety
  • White Button Mushrooms
  • Green, Red & Yellow Bell Peppers
  • & (of Course)
  • Onions

8 oz of white button mushroom, stems removed & chopped)
3 Bell Peppers, hollowed out (dice the leftovers from the top of the peppers)
4 Smallish White Onions (Dice the insides of the onions)
1 small, medium onion diced
2 cups of cooked Wild Rice
Seasonings to taste:
Mrs. Dash's Tomato, Garlic & Onion
Sea Salt
Whole Wheat Bread Crumbs 
Parmesan Cheese

  1. Sautee the diced veggies in a pan with a little EVOO or Coconut Oil until tender
  2. Mix with Rice, seasonings and top with bread crumbs or Parmesan cheese
  3. Bake at 375 for about 15-25 minutes, until the vegetable 'shell' is tender and slightly browned

(depending on the size of your veggies, the mushrooms were done in about 10-12 minutes, but they were really small.)

Serve with your favorite veggies!