Vegetable, Black Bean, and Wild Rice Stuffed Peppers [Food Processor Attachment]

Stuffed peppers with a classic spicy marinara is the kind of recipe that's handed down from generation to generation -- the perfect blend of nostalgia and healthy comfort food!

Total Time1 Hour 15 Minutes
Yield
6 servings
DifficultySimple

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Fiber, High Protein, Mediterranean, Diabetes Friendly

Manage Preferences

Submitted by

Vitamix

Ingredients

½ 125 g red onion, peeled, quartered
1 200 g zucchini, chunked
1 cup 60 g mixed mushrooms, sliced
1 cup 100 g cauliflower, cut into florets
1 Tablespoon 15 ml olive oil
1 425 g black beans, drained, rinsed
1 ½ cups 270 g wild rice, cooked, cooled
3 ½ cups 880 ml {Simple Stuffed Pepper Tomato Sauce}, split use
3 490 g red bell pepper, cut in half (horizontally or vertically), insides cleaned out

1. Preheat oven to 350°F (175°C). Spray an oven-safe dish with non-stick spray.
2. Fit the Food Processor with the Multi-Use Blade. Place onion, zucchini, mushrooms and cauliflower into the Vitamix container in the order listed and secure the lid. Pulse the mixture 8 – 10 times until evenly chopped or desired consistency is reached.
3. Heat a large non-stick pan over medium high heat. Add olive oil. Add chopped vegetables. Sauté 8 –10 minutes. Add black beans, wild rice, and 1 1/2 cups of Stuffed Pepper Marinara. Cook for an additional 3 – 5 minutes. Remove from heat and cool completely.
4. Spread the remaining 1 1/2 cups of marinara onto the bottom of the baking dish. Fill each bell pepper with about 1/2 cup of chilled filling mixture. Arrange the filled peppers upright in the prepared baking dish. Top with remaining marinara.
5. Place in preheated oven and bake for 45 – 60 minutes or until filling is warmed through and peppers are cooked.