Sometimes you just have the impulse to eat all of the vegetables in your refrigerator. Or maybe it’s just me? Regardless, what resulted was a scrumptious, inexpensive recipe that packs quite the nutritional punch.
5 green bell peppers
1 small onion, diced
One pack of sliced mushrooms
2 zucchini, chopped
1-2 sweet potatoes
1 can diced tomatoes with green chiles
1 can black beans
1/2 small jalapeño, diced
Sliced cheddar cheese
Salt and pepper
Prep: Cut the tops off the bell peppers and parboil them by submerging in boiling water for 5 minutes. Throw the sweet potatoes in the microwave for 4 minutes so they’re just about half cooked, then chop them. And preheat the oven to 350.
Heat up about 2-3 tbsp of olive oil in a deep pan on medium. Throw in the onion and cook a bit. Add the chopped zucchini, sweet potato, mushrooms, jalapeño and generous seasonings. Let it all sautée for 5 minutes, then add in the black beans and tomatoes (both unstrained). Stir and let cook for at least 8 minutes. It will reduce and the flavors will deepen.
Arrange the bell peppers in a deep baking pan. Using a ladle, stuff the peppers with the veggie mixture. Top with a slice of cheese and bake for 20 minutes. Voila! Lunch for the week!