Happy Monday! I love Mondays. I’m usually super productive on Mondays. I’m not sure why except that weekends are usually crazy and I like to get my house back together on Mondays. However, it is also usuallly the toughest school day for at least one of my girls. I guess no school on the weekends throws her off. And yes, I am that mean homeschool mom who still has school on Martin Luther King day. I figure it gets us one day extra of summer break, and I LOVE summer. You know what else I love? My crock-pot. How about you? It makes life so much easier.
This dish freezes well for future meals.
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin
2 cloves garlic, minced (or 1 tsp. garlic powder)
1.5 cups frozen chopped kale
1 15-oz. can diced tomatoes, drained,
1 15-oz. can black beans, rinsed and drained
3 large carrots, grated (1½ cups)
4 large bell peppers, halved lengthwise, ribs removed
Heat oil in saucepan over medium heat. Add onion and celery, and cook until crisp tender. Add cumin and garlic. Stir in kale, drained tomatoes, beans, carrots and about 1/2 cup water. Cook until liquid has evaporated. Season with salt and pepper, if desired.
Preheat oven to 350°F. Coat pan with heat safe oil to prevent sticking.
Fill each bell pepper half with heaping ¾-cup bean mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
I also do these in the crockpot on low for 6 hours.