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

Ingredients:

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

Pepper

Toppings:

Whole Wheat Bread Crumbs 

and/or

Parmesan Cheese

Directions:

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!