A Flex-ible Meal

It seems like there are so many different labels you can apply to eating style: vegan, vegetarian, lacto-ovo, pescetarian, raw, etc. etc. However, each of the labels does mean something, and while I’m not a label person, I realize that sometimes, you do need to define what you will and won’t eat.

The one label that really bothers me though, is flexitarian. This label is often used by people to mean that they eat: lots of vegetables and vegetable-based meals, whole grains, dairy, fruit and some meat.

So… an eater? Sure, if calling yourself a flexitarian helps you eat more vegetables, good for you! But it doesn’t really change anything. You are an omnivore, eating a little bit of everything.

However, there is one phrasing of flexitarian I love, as used in regards to a recipe’s flexibility to be either vegetarian or meat-based.

This recipe, for stuffed bell peppers, is just that: flex-ible! You can use black beans for a vegetarian dish, or ground beef if you want to use meat. Or, you could use both!

Flex-ible Stuffed Bell Peppers

recipe makes enough for 9 stuffed peppers*

Ingredients

• Bell Peppers, any colour, as flat-bottomed as possible
• 1 onion, chopped
• 1 tsp olive oil
• 1 tsp minced garlic
• 1 lb ground beef (preferably organic) and/or 1 can black beans, drained and rinse
• 2 cups tomato sauce
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 2 cups brown rice, cooked
• 1 cup part-skim mozzarella cheese, shredded

Directions

1. Boil water in a large pot.
2. Slice the tops off of the peppers, and seed.
3. Boil peppers for 5 minutes, until just tender. Drain and set aside.
4. Meanwhile, heat olive oil in medium-sized skillet. Add onion and garlic and cook until tender (3-5 minutes).
5. If using ground beef, and to skillet and brown.
6. If using black beans, add to skillet.
7. Add tomato sauce and spices, and let simmer 3-5 minutes.
8. Add brown rice, stir.
9. Fill each bell pepper with 2/3 cup skillet mixture.
10. Top each with 1/4 C shredded cheese.
11. Add to a baking dish with 1/4 inch of water covering the bottom.
12. Bake at 400* for 15 minutes.

*The stuffing is excellent on it’s own, as well, or would make a good wrap filling!

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Do you like using labels for food or eating?

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Tagged as: recipes, vegetables, vegetarian