Prep time: 10 minutes + 35 minutes cook time
Makes: 2 “slippers”
Serving size: Entrée: 1⁄2 slipper for toddlers, 1 slipper for school-aged kids;
Side dish: 1⁄4 slipper for toddlers, 1⁄2 slipper for school-aged kids
Ingredients

1 red pepper, cut in half with seeds removed
1⁄2 cup quick cook brown rice
1⁄2 cup vegetable stock
1 cup canned mixed vegetables, no added salt
1⁄4 tsp. black pepper
1 tsp. chopped fresh parsley
1 tsp. extra virgin olive oil
1 lemon
Decorative cabbage
1⁄4 cup shredded cheddar cheese, divided
Supplies

Measuring cups and spoons
Cutting board & knife
Cooking pot
Small cooking pot
Mixing spoons
Slotted spoon
High-sided baking dish
Pastry brush
Large serving plate
Directions

1. Preheat oven to 350 degrees.

2. Fill a pot large enough to hold pepper halves with water and bring to a boil
(don’t add peppers yet).

3. In a smaller, separate pot, cook brown rice in vegetable broth according to package directions, about 5 minutes.

4. Meanwhile, blanch red pepper halves in boiling water for 3 minutes. Remove with slotted spoon and place into a high-sided baking dish.

5. Stir mixed vegetables into prepared brown rice. Season with pepper and parsley.

6. Spoon rice mixture into each pepper half. Brush tops lightly with olive oil, squeeze lemon to taste and sprinkle with grated cheese (approx. 2 tbsp. cheese per pepper).

7. Place baking dish into oven and cook until the peppers are soft and the cheese is melted and golden, about 35 minutes.

8. Transfer the peppers onto a large plate and put the cabbage on top in a criss-crossed pattern to look like the laces on a ballet shoe.

*Parents prepare the peppers and rice. Kids can mix and fill the peppers and decorate them with cabbage laces!
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 Note: Nutritional analysis may vary depending on ingredient brands used. Values were rounded to nearest whole number, except for iron.

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