Easy Stuffed Peppers

By Lori Powell

I was shopping yesterday for a food shoot and while in the produce aisle, I could not stop looking at the towering stacks of beautiful bell peppers of all colors. While bell peppers are a bit overused to add color to dishes in a saute, chili, stir-fry and such, I love to stuff them with an assortment of healthy ingredients.

When used whole, peppers are a perfect sweet vessel – yes, a little retro, but great to make for one or two all year round.
My easy take on the stuffing is to use the pre-cooked rice that you can buy now in all varieties in supermarkets from shelf-stable to the frozen organic kind. They are available in brown rice, wild rice mix, jasmine and white, to name a few. I especially like the frozen organic brown and jasmine varieties.

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