Vibrant Red Bell peppers are a delicious source of valuable nutrients, fiber, and antioxidants.
A cup of chopped peppers of any color provides more than 100 percent of the daily value of the antioxidant vitamin C, which supports tissue health and immunity.
Peppers fiber help regulate digestion and cholesterol levels.
One cup of chopped pepper contains between 30 and 40 calories
Peppers also provide folate, which supports the functioning of red blood cells and is especially important for pregnant women because it helps prevent certain types of birth defects in unborn children.
Folate might also help prevent colorectal cancer.
Bell peppers are also a source of vitamin K, essential to the clotting function of blood. (Livestrong.com)
“Bell-Ringing” Baked / Stuffed Red Bell Peppers
3 red bell peppers, washed-Beta Carotene
¼ cup olive oil-Antioxidant
1 onion, chopped-Anti Cancer
2 garlic cloves, minced-Anti Cancer
1 medium tomato, chopped-Lycopene and vitamin C
¼ cup chopped parsley-Anti Cancer and Eye Health
½ cups ground oats-Reduce risk of Heart Disease, FIBER!
1 cup cooked brown rice-Fiber and B vitamins
1 tbs. chia seeds-Omega 3 EFS’s and Fiber
2 tbs. white wine
¼ tsp. black pepper
Sea salt to taste-loaded with micronutrients
¼ cup marinara sauce-Lycopene
Fresh Mozzarella Cheese Ball-Protein
Pre-heat oven to 350 degrees.
Cut the top crown off each pepper to make a vessel. Save the top and chop it up for the filling. Rub them with olive oil.
Cut a little off the bottom so the pepper will stand tall and straight, or cut them in half top to bottom and get two out of a pepper.
Remove the seeds but leave the white pith. That’s where the nutrition is.
In a large skillet, heat the olive oil over medium heat and add the onion and garlic. Sauté for 1 minute.
Remove the pan from the heat and add the tomato parsley, bread crumbs, rice, wine, and S & P.
Fill each pepper equally with the mixture and place them into a baking dish.
Top with a tablespoon of tomato sauce and a sliced circle of fresh mozzarella, bake for 20 minutes and dig in.
However, do not use instant oats, as they will not hold up as well when cooked.