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1
For the mashed potatoes, Mash the drained and boiled potatoes until it is soft and fluffy.
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2
In a preheated sauce pan, add the butter and milk and cook until the butter melts.
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3
Add the melted butter-milk mixture gently to the mashed potatoes.
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4
When the required consistency is reached, add salt pepper and nutmeg to taste.
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5
Optional: Add the boiled broccoli to the potatoes before mashing them.
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6
Preheat the oven to 350F, cut your bell peppers length wise and remove the seeds and ribs.
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7
Place them in a casserole dish and bake in the oven for about 15-20 minutes until the peppers are soft.
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8
For the stuffing, heat the oil in the skillet and add garlic and onions.
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9
Saute them till the onions are translucent and soft.
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10
Add the tomato paste, chopped tomatoes, dried oregano, cumin powder, salt and pepper to taste.
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11
Give them a good mix until the mixture is well coated with the spices.
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12
Add the black and white beans and give them a good stir along with the mixture.
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13
Cover the skillet and allow the mixture to cook in a medium low heat for about 20 minutes.
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14
By this time, the bell peppers would be ready and pop them out of the oven.
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15
Discard the liquid that could be seen inside the cavity of the bell peppers and allow it to cool.
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16
When the stuffing mixture has thickened, add the cooked brown rice and give it a cook mix.
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17
Allow it to cool, before adding to the bell peppers.
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18
Add the stuffing to the bell peppers, and top it with cheese.
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19
Pop them back in the oven and cook for 20-25 minutes.
