With this recipe from the Saint Peter’s Better Health Library you can create a satisfying, spicy Tasty Thursday meal stuffed into a pepper in the color of your choice. Peppers are a good source of vitamin C, and so are the mangoes you’ll use to create the sauce. Also a good source of C, the juicy mango fruit is low in fat and contains a healthy dose of potassium.
The ingredients for the stuffing are listed below; the ingredients for the sauce as well as the directions for preparing the dish can be found on the library on the Saint Peter’s Healthcare System website. Please don’t forget to share your favorite recipes with us. Mention #myTastyThursday when you post.
Stuffed Peppers with Mango
4 large, square red, yellow, or green bell peppers (about 1-1/2 pounds total)
1 tablespoon olive oil
1 large clove garlic, minced
2 tablespoons minced onion
2 dried red chilies
1/2 cup diced tomatoes, peeled and seeded
1 15.5-ounce can black beans, drained and rinsed
2 cups cooked brown rice
1/2 cup water
While it’s not cold yet, this rainy, windy fall weather sure inspires the taste buds to think about comfort foods such as chili. This protein-filled Tasty Thursday recipe is gluten-free, contains almost no fat but does contain a good amount of fiber.
Enjoy this recipe which can be found in the Saint Peter’s Better Health Library on the Saint Peter’s Healthcare System website, where you also will find directions for preparing the ingredients below. Please don’t forget to share your favorite recipes with us. Mention #myTastyThursday when you post.
- 1 pound black beans
- 2 cups onion (about 2 large)
- chopped 1 cup red, yellow, or green bell pepper, chopped
- 3 cloves garlic crushed
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons dried cilantro
- 1, 28-ounce can tomatoes