Vegetarian Stuffed Peppers

Perfect Fall Dish. Great job on this recipe!!

Crafty little Coco



  • 2 garlic cloves, finely chopped
  • 2 tbs. olive oil
  • 1 tsp. ground cumin
  • 1 small tomato, chopped
  • 3 leaves of leafy greens
  • 3 brussel sprouts
  • 1/4. can black beans, rinsed and drained
  • 1/2 can of corn, rinsed and drained
  • 3 large carrots, grated (1½ cups)
  • 1 cups grated cheddar cheese
  • pinch of parmesan.
  • 1 large red bell peppers
  • 2 little jalapeño peppers
  • 1 tsp of cumin
  • Handful of parsley


  1. Heat olive oil in pan toss in garlic, brussels sprouts. Once cooked add veggies and cumin.
  2. Stir in black beans. Cover, and let it simmer for 20 minutes.IMG_7480
  3. Preheat oven to 350°F. IMG_7482
  4. Fill each bell pepper with mixture, and place in baking dish. Cover with foil, and bake 30 hour. Uncover, and sprinkle each pepper with cheese and fresh parsley.


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