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Mood-boosting meal: The bell peppers in this cheap and cheerful dish provide more than double your daily need for vitamin C. They’re also a good source of vitamin B6, which promotes secretion of serotonin and norepinephrine, the “happy hormones” that are responsible for improving mood, energy level and ability to concentrate.
Total Cost: $18.00
Cost Per Plate: $2.25
1. In a large bowl, combine rice, chickpeas, celery, carrot, shallot, olives, goat cheese, sun-dried tomatoes, parsley, lemon juice, oregano, basil, garlic powder, salt, black pepper and pepper flakes.
2. Cut a thin slice off bottoms of any peppers that don’t stand up, without cutting through bottoms. Cut off top of each pepper and remove seeds and ribs. Divide rice mixture among peppers. Drizzle with reserved oil from sun-dried tomatoes. Place peppers standing up in 2 large glass containers or freezer bags; freeze.
To Instant Pot
3. When ready to eat, pour 1 cup water into Instant Pot; place steamer rack trivet on top. Place 4 peppers standing up on trivet. Lock lid and set release valve to Seal. Press Pressure Cook/Manual; set timer to 8 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid. Sprinkle peppers with Parmesan.
- Serving Size 1 stuffed pepper
- Calories 241
- Carbohydrate Content 32 g
- Cholesterol Content 8 mg
- Fat Content 10 g
- Fiber Content 7 g
- Protein Content 8 g
- Saturated Fat Content 3 g
- Sodium Content 416 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 1 g