Vegetable Rice Medley


Yesterday I drove to Pennsylvania to spend the night at Splash Lagoon with my dad, brother and his friends. The hotel room had a full kitchen so I decided to make a quick stop to Wegman’s to cook something nice for my daddy.  I was inspired by a greek stuffed peppers recipe I found, but completely changed it around. If I do say so myself this is one of the best meals that I have ever come up with, and I highly recommend trying this dish out!

  • 2 15.5 oz cans organic great northern beans or small white beans (rinsed and drained)
  • 2 10 oz bags of frozen long grain brown rice
  • 2 lemons squeezed
  • 5 peppers (orange, red and yellow- cut the top off, take the seeds out and wash)
  • 1 bunch of fresh dill (amount depends on your preference)
  •  1 bunch fresh curly parsley (amount depends on your preference)
  • Garlic sea salt to taste
  • 1.5 cups organic vegetable broth
  • pepper to taste
  • 6 oz can of organic tomato paste
  • 2 organic zucchinis (yellow and green) chopped
  • 1 large white onion (diced)
  • 1 pt organic cherry tomatoes (halved)
  • 1 8oz packet of organic baby bella mushrooms

Steps:

  1. Start by preheating oven to 350, add the peppers upright and cook for 30 minutes.
  2. Pour the veggie broth into a large skillet, add the onions, mushrooms, tomatoes and zucchini. Let simmer for 5-7 minutes over medium heat.
  3. Take the peppers out of the oven and cut into bite sized pieced and add into the pot.
  4. Add the garlic sea salt, pepper, lemon, tomato paste, beans, dill, and parsley. Cover and cook over low heat, stirring occasionally. Cook for 15 minutes.
  5. Heat up the rice in the microwave (2 minutes per bag) *I use this frozen rice to save time on weeknights, and the only ingredient in it is the rice, so I’m not compromising convenience for health. However if you prefer to cook the rice, feel free!
  6. Add the rice into the pot, uncover and turn heat up to medium, cook for 5-7 minutes. Serve and enjoy! unnamed

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