I created this recipe less because I wanted to avoid grains and more because I wanted to find another delicious way of eating more vegetables. When it comes to health, we seem to get more benefit from adding healthy foods to our diet as opposed to cutting out the bad ones. Increased vegetable consumption is one of the more important things we can do for our health, along with eating fruit, nuts, legumes, reduced-fat dairy, whole grains, and fish.
A recent Swedish study found that men who ate healthier diets reduced their risk of heart attack by 18%. When combined with 4 other healthy habits, they reduced their risk by 80% compared to men who did none of these things. These healthy habits were drinking alcohol in moderation, not smoking, exercising, and avoiding excess belly fat.
This study only included Swedish men, but clearly we can guess that these healthy choices could make a huge difference for anyone.
This recipe uses several of the foods on the list of healthful foods used in this study. Eating peppers in particular has been linked to lower rates of Parkinson’s disease.
3-4 peppers (I used poblanos, but bell peppers are fine)
1 cup cooked beans
1-2 cups reduced fat Monterey Jack or other cheese
½ – 1 cup onions, chopped
½ cup sliced black olives
1-4 jalapenos, sliced (I use Jalapenos En Excabeche that I make from this recipe)
1 cup tomato, chopped
1 avocado, chopped
Optional additinal toppings: sour cream, guacamole, seasoned meat, chopped green onions, cilantro, shredded lettuce or other greens, salsa or pico de gallo, or whatever else sounds good
Cut peppers in half and remove the cores.
Flatten with your hand onto a baking sheet.
Toss on the beans, cheese, onions, black olives, and jalapenos.
Bake at 425 degrees for 20-25 minutes until the cheese starts to brown and peppers get a little bit soft.
Sprinkle tomatoes and avocado and anything that you like on top and serve.
Note: In these pictures, I was making a double batch because they make awesome leftovers when reheated.