Fish

Stuffed Peppers Via Tosca Reno is for Dinner.

Stuffed Peppers Via Tosca Reno takes 15 minutes to prepare.

Stuffed Peppers Via Tosca Reno takes 20 minutes to cook.

Stuffed Peppers Via Tosca Reno makes 2 servings.

The ingredients for Stuffed Peppers Via Tosca Reno are:

water
sea salt
2 Large red bell peppers (remove top, ribs and seeds
1C cooked brown rice
1/2 t extra virgin olive oil
1/2 yellow onion, peeled and chopped
1/2 large carrot, peeled and grated
1.2 C butternut squash, peeled and diced
1/5 cloves garlic, passed through a garlic press
1 C fresh roma tomatoes, diced and set over a fine-mesh sieve to drain
7 oz blak beans, rinsed and drained (use aduki beans if necessary)
1/2 C corn kernels
1/4 C fresh chopped cilantro
juice of 1/2 fresh lime
ground balk pepper
cooking spray

Here is how you make Stuffed Peppers Via Tosca Reno:

Preheat oven to 350F/177C. Place cooked brown rice in a bowl and let cool. Set aside.Make sure there is a rack in the middle of the oven. Bring a large pot of salted water to a boil. Place the peppers in the boiling water and cook briefly. The peppers need to be just a little soft. Remove the peppers from the water and put them on a plate lined with paper towels, upside down so the water can drain out.in a large skillet, heat olive oil and saute onion, carrot and butternut squash. Cook for 10 minutes, covered. Add garlic and cook a few minutes more. Add tomatoes, beans, and corn. Cook 5 min. remove from heat.Add vegetable mix to cooled, cooked brown rice. Season with cilantro, lime juice, sea salt and black pepper. Mix with clean, bare hands until all ingredients are evenly distributed. Set aside.Prepare a small baking pan with light coating of nonstick spray. Place each of the peppers right side up in the pan. Stuff each pepper with brown rice filling. Don't pack the rice mixture too tightly. Bake for 20 min. Remove from heat and erve immediately.Number of Servings: 2Recipe submitted by SparkPeople user HILLRUNNER.

The nutritional information for Stuffed Peppers Via Tosca Reno is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 345.6

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 162.6 mg
• Total Carbs: 68.9 g
• Dietary Fiber: 12.9 g
• Protein: 12.4 g