- 3 cups long-grain brown rice
- 1 15-oz. can chickpeas, drained and rinsed
- Salt and pepper
- 5 large bell peppers, any color, 1 seeded and diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1 small zucchini, diced
- 1 15-oz. can stewed tomatoes, drained, chopped
- 8 ounces fresh mozzarella, diced, optional
- calories 297
- fat 7 g
- satfat 1 g
- protein 8 g
- carbohydrate 54 g
- fiber 8 g
- cholesterol 0.0 mg
- sodium 765 mg
How to Make It
Stir rice into 6 cups of boiling water. Return to a boil. Reduce heat to low, cover and simmer for 35 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Divide rice among 3 bowls. Cover 2 bowls; chill for Chicken Fried Rice and Rice and Bean Burritos. Toss chickpeas into remaining rice.
Preheat oven to 350ºF. Bring a pot of salted water to a boil. Halve 4 bell peppers lengthwise, core and seed. Blanch in boiling water for 3 minutes. Remove; invert on towels to drain.
In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add garlic, red pepper, diced bell pepper and zucchini; sauté 5 minutes. Add tomatoes and sauté 2 minutes; toss with rice mixture. Add half of mozzarella, if using.
Place peppers in a baking dish. Divide filling among peppers. Cover with foil; bake until heated through, 15 to 20 minutes. Remove foil. Top with remaining cheese, if using; bake until cheese has melted, about 5 minutes.