I ended my weekend with this dish that my mom and I cooked together. I had corn on the side and this made for a healthy dinner and leftover lunch. It was super easy, despite the chopping up.
1 Large green pepper 1 cup chopped zucchini 1 cup chopped carrot 2 mushrooms chopped 1 cup onion chopped 1/2 cup crumbled feta 1/2 cup of red kidney beans 1 cup of cooked brown rice or quinoa 2 tablespoons of barbeque sauce
Cut the bell pepper in half and remove the membrane. Drizzle with olive oil and bake in the oven at 350 degrees for 30 minutes. Put the rest of the ingredients in a drying pan and heat until soft and fully cooked. I seasoned with garlic and black pepper and the barbeque sauce.
After everything was completed cooking, I spooned the mixture into the two halves of the bell pepper and that’s all there is to it.