Bela's Stuffed Red Bell Peppers

Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.

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1 cup uncooked brown rice

2 1/4 cups water

4 red bell peppers, tops and seeds removed

1 teaspoon olive oil

1/4 onion, chopped

2 cloves garlic, chopped

1 (15 ounce) can black-eyed peas, rinsed and drained

2 large Swiss chard leaves, chopped

salt and black pepper to taste

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.

Preheatoven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.

Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Bela's Stuffed Red Bell Peppers

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