Savory Grits Stuffed Peppers
Delicious stuffed bell peppers filled with expired instant grits and flavorful vegetables, reducing food waste and ensuring food safety.
Ingredients
- 4 bell peppers
- 1 cup expired instant grits
- 1 cup vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 zucchini, diced
- 1 cup cooked black beans
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
In a saucepan, bring vegetable broth to a boil. Stir in the expired instant grits, reduce heat to low, cover, and cook for 5 minutes until thickened.
In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.
Add grated carrot and diced zucchini to the skillet. Cook until vegetables are tender.
Stir in cooked black beans, dried thyme, paprika, salt, and pepper. Cook for an additional 2 minutes.
Remove the skillet from heat and mix in the cooked instant grits and shredded cheddar cheese.
Stuff the bell peppers with the grits and vegetable mixture, pressing down gently to fill each pepper.
Place the stuffed peppers in a baking dish and bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
Serve the savory grits stuffed peppers hot and enjoy!