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Bell Pepper Casserole

Recipe by Healthy Mama Info | Serves: 6-8| Time: 1 hr

pepper casserole


1/2 cup EVO

1 large onion, chopped

1 cup #carrots, grated

4 #bellpeppers, chopped (I did 2 green, 2 red)

4 #tomatoes, chopped

Salt & paprika to taste

5 cloves garlic, chopped

1 can cooked black #beans

2 cups cooked brown rice

1 cup cracker bits

1.5 cups nutritional yeast


Preheat oven to 350 degrees.

In a large saucepan, warm up half the amount of olive oil and saute the onions for 1-2 minutes. Add the carrots and the peppers. Cook on high flame for about 2-3 minutes, stirring constantly. Add the remaining oil and the tomatoes. Lower the flame, cover and simmer for about 4 minutes. Add salt, paprika and garlic. Mix well.

Lightly oil a casserole dish. Put half of the vegetable mix on the bottom of it. Put brown rice on top of the vegetable mix. Layer black beans over the rice. Pour the rest of the vegetable mixture on top. Sprinkle with nutritional yeast flakes and lightly mix them with the vegetable layer. Top with cracker bits. Bake for 35 minutes.

Serve with raw avocado sour cream and chipotle seasoning.

What I ate and drank today

Not enough water, aiming for 6 glasses by the end of the night

2 cups of coffee

2 couscous cakes

2 poached eggs

Sauteed zucchini

Red wine

8 crackers with cashew butter

Bell pepper casserole with avocado cream


Some intense housekeeping

~4.75 miles of walking

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