Yummy Stuffed Peppers

This is such a fun meal to make! The kids love to open the top and eat what's inside.

- 1 1/2 cups dry Jasmine rice (or your favorite rice), cooked
- 4-8 green bell peppers (quantity depending on how many you want to stuff)

Sauce:
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 5 fresh mushrooms, largely chopped
- 28 oz can organic diced tomatoes
- 6 oz can organic tomato paste
- 1/2 tsp sea salt
- 1 1/2 Tbsp turbinado sugar or organic sugar
- small can sliced olives
- 3 Tbsp fresh basil, chopped

Make rice. In large pan, heat olive oil on low heat. Add onion and mushrooms and saute. Add diced tomatoes and tomato paste. Add salt and sugar and stir. Add olives and fresh basil.

When rice is done, add rice to sauce. Cut top off pepper and wash out inside discarding seeds. Fill each pepper with rice mixture and replace top.

Cook in 350 degree oven for 30-35 minutes or until peppers are cooked through. Be careful. Rice will be hot inside. Great to serve with fresh salad and Naan bread.

Delicioso Rice

This is a flavorful brown rice dish that will leave you satisfied.

- 1 1/2 cups dry brown rice, cooked (I prefer short grain brown rice)
- 2 Tbsp canola oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium sweet red pepper, diced
- 1/2 cup salsa

Seasoning:
- 1 Tbsp ground cumin
- 1/2 tsp salt
- 1 1/2 tsp onion flakes

Toppings:
- A spoon of salsa
- Fresh avocado
- Sour cream

Cook rice. In large pan, heat oil on low/medium and add diced vegetables and salsa. Add seasoning. Cook vegetables until tender. Add rice and mix. Serve with your favorite toppings. I love a little extra salsa and fresh avocado.