Use and Care Manual

STUFFED
BELL PEPPERS
Skip the takeout and whip up a
batch of this tasty vegetarian dish
next time you’re looking for a
quick dinner. Don’t let the absence
of meat fool you; these peppers
are loaded with avor and lling
ingredients to keep you satised
until breakfast rolls around.
2 bell peppers,
halved with seeds
and veins removed
1 cup baby spinach
2 boiler onions (or ½
small onion, cubed)
1 clove garlic
1 cup canned black
beans, drained
¾ cup cooked
brown rice (Allow
cooked rice or to cool
to room temperature
prior to blending.)
5 cherry tomatoes
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tbsp olive oil
½ tsp salt
1 tbsp filtered water
1 Preheat oven to 400°F.
2 Add spinach, onions, garlic,
tomatoes, chili powder, cumin,
paprika, olive oil, salt, and ltered
water to the Tall Cup. Blend until
ingredients are evenly mixed.
3 Add beans and brown rice, then stir
to combine in a separate bowl.
4 Portion mixture between the two
bell pepper halves and bake in the
oven for 20 minutes.
SERVES: 2
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