A Tasty Naturally Gluten-Free Bell Pepper Stuffed with Mung Beans and Rice

Green Mung Beans

Mung beans are a popular alternative to meat for vegetarians and also good for losing weight and maintaining good general health. They provide an excellent source of dietary fiber, potassium and a balanced nutritional value. They are also cleansing in nature. Mung beans are a great source of the B-complex vitamins which is necessary for energy production and the well-being of the nervous system.

Mung Beans are also good ingredient for gluten-free diet foods.They taste a little bit like yellow split peas.  They are small and green and come whole or split.  I used whole in this recipe.

Ingredients:

• 8 medium-size green bell peppers or a combination of green, red or yellow peppers
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 11/2 cup rice
• 1 cup green mung beans
• 1 bunch parsley, chopped
• 1 bunch green onion, chopped
• 1 tablespoons dried dill
• 1 tablespoons dried tarragon
• 1/2 teaspoon turmeric
• 3 Tablespoons paprika
• 1/2 teaspoon red pepper flakes(omit if you don’t want it spicy)
• 2 tablespoon olive oil
• 2 tablespoons Del Monte’s tomato sauce (Del Monte’s brands is Gluten-free)
• 2-3 cups of water
• Salt and black pepper to taste

Directions

Add the mung beans to boiling salted water and cook till tender about 30 minutes, drain in a colander and set it aside.

Stuffed Bell Pepper

Place your rice in a large bowl. Wash rice a few times until the water looks clear. This is a very important step to remove the starch from the rice. Bring salted water to a boil, place the rice in the boiling water and cook for about 10 minutes. Make sure you stir the rice twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Taste your rice. The grains should be soft on the outside but still firm in the center. Drain and rinse with cold water to stop additional cooking. Toss rice gently in colander and set it aside.

Add onion and garlic to a pan and sauté them with two tablespoon olive oil. When turned to a golden color adds turmeric, paprika, pepper flakes, and herbs.  Add the cooked mung beans and rice to the mixture and mix well.

Cut out the top of each bell pepper in a circular shape. After cutting out the top empty out the contents inside and remove all the seeds and then rinse the bell peppers.

Spoon the rice and herb mixture into the bell peppers , and then put the tops back on the peppers.  Place the stuffed peppers in a large pot, add water, tomato sauce, salt and pepper. Bring to a boil, and then turn down to a low simmer. Allow to simmer for about an hour until the peppers are well cooked.

You can also bake this dish in a pre-heated oven at 375 degrees Fahrenheit for 50 minutes.

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