Stuffed bell peppers may sound and look fancy, but it is pretty easy to put together. The filling is inspired by one of my favorite Italian dish- ratatouille. To make it protein and nutrient rich I have added kidney beans which add a hearty taste to the meal.  This dish is a healthier alternative to the common rice stuffed bell peppers. Go on and get stuffed. Give these Stuffed Bell Peppers a try.

Serves                                  2

Preparation Time               20 minutes

Active Cooking Time         10 minutes

Ready in                               70 minutes

Difficulty Level                    Medium

Ingredients

• 1  cup eggplant, chopped
• 1  cup zucchini, chopped
• 2 tomato, chopped
• 1 small onion, thinly sliced
•  2 cloves of garlic, chopped
• 2/3 (15.5 oz) can kidney beans, drained and rinsed
• 2 tablespoon tomato sauce
• 2 tablespoon flaxseed meal
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• ¼ cup water
• Salt to taste
• 2 red or yellow or green bell pepper

Method

• Pre heat the oven at 375 F.
• Heat oil in a non stick skillet, sauté garlic for a while. Be careful, it should not turn golden.
• Stir in onion, eggplant and zucchini. Pour in water. Cover and simmer for 5 minutes. Mix with kidney beans, tomatoes, tomato sauce and flaxseed meal. Remove from heat.
• Halve the bell peppers lengthwise, discard seeds and core. Stuff shells with filling. Arrange in a baking pan and bake until cooked (about 40minutes). Serve hot.