Vegetarian Stuffed Bell Peppers
These healthy stuffed peppers are loaded with fiber and flavor and they're easy to put together. You can assemble the peppers up to 8 hours in advance, refrigerate and bake when ready to eat. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
4 red or orange bell peppers
2 cups cooked brown rice
1 cup grape tomatoes, halved
2 clove garlic, minced
1 medium white or yellow onion, chopped
1/4 cup fresh Italian parsley, chopped
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons parmesan cheese, grated
1/3 cup panko crumbs
Salt and pepper, to taste
2 cups cooked brown rice
1 cup grape tomatoes, halved
2 clove garlic, minced
1 medium white or yellow onion, chopped
1/4 cup fresh Italian parsley, chopped
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons parmesan cheese, grated
1/3 cup panko crumbs
Salt and pepper, to taste
Directions
Slice the top 1/2" off of the peppers and just a scant amount of the bottoms (so the peppers sit upright when baked). Remove the membrane and seeds with a spoon and set the peppers aside. Chop the tops of the peppers; you'll use this in the stuffing later.
Heat a medium skillet to medium-high; add oil, onion and the chopped pepper tops. Cook for 4-5 minutes, just until the vegetables begin to soften. Add tomatoes and cook until the tomatoes soften and release their juices; about 3-4 minutes. Add garlic and cook for one minute more; remove mixture from heat and stir in rice, parmesan and parsley. Season with salt and pepper to taste. Let the mixture cool for a few minutes before you stuff the peppers.
Using your (clean) hands, stuff the rice mixture into the peppers, making sure not to pack too tightly. Place peppers upright in a glass baking dish and sprinkle with panko crumbs. Dot the tops of the peppers with butter.
Cover with foil and bake in a 370 F oven for 20 minutes, or until the peppers have softened. Remove foil and bake for 10 minutes more to brown up the topping. Remove from heat and let cool a few minutes before serving.
Heat a medium skillet to medium-high; add oil, onion and the chopped pepper tops. Cook for 4-5 minutes, just until the vegetables begin to soften. Add tomatoes and cook until the tomatoes soften and release their juices; about 3-4 minutes. Add garlic and cook for one minute more; remove mixture from heat and stir in rice, parmesan and parsley. Season with salt and pepper to taste. Let the mixture cool for a few minutes before you stuff the peppers.
Using your (clean) hands, stuff the rice mixture into the peppers, making sure not to pack too tightly. Place peppers upright in a glass baking dish and sprinkle with panko crumbs. Dot the tops of the peppers with butter.
Cover with foil and bake in a 370 F oven for 20 minutes, or until the peppers have softened. Remove foil and bake for 10 minutes more to brown up the topping. Remove from heat and let cool a few minutes before serving.
Looking for inspiration? Try these recipes:
Taco Stuffed Mini Peppers
Easy Sesame Beef Stir-fry
Grilled Salmon Tacos
