These vegan Stuffed Peppers with Brown Rice make a lovely and tasty side dish. Meat can easily be added to the stuffing if preferred.
Stuffed vegetables and fruits are a treat and a feast for the senses. Delicious food served in brightly colored edible containers are very attractive and appealing. Peppers, squashes, melons, citrus fruits, and any other fruit or vegetable with a thick rind can be used as a container. With more and more produce coming into season, now is the best time to prepare some of these wonderful treats.
I bought a bunch of peppers as they were on sale this week. Stuffed Peppers with Brown Rice make a lovely and tasty side dish, one that the family enjoys. Although this dish is vegan, a little minced meat can easily be added for the carnivores out there. For a crunchy top, add some panko or cheese in the last five minutes of baking.
INGREDIENTS
- 4 bell peppers (any color)
- 1½ cups short grain brown rice (rinsed and drained) (300g)
- 2 cups water or vegetable broth (480ml)
- 1 cup finely diced peppers fromthe tops of cut off peppers
- 1 tomato (finely diced)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- ¼ tsp dried thyme
- Salt and pepper to taste
- green onions (finely sliced for garnishing)
INSTRUCTIONS
- Bring a large pot of water to boil. In the mean time, cut off the tops of peppers about half an inch from the stem and remove the seeds. Do not throw out the tops. Remove stem finely dice the flesh. Add a little salt to boiling water and completely submerge peppers with thongs. Cook peppers for about 2 minutes. Remove and allow to cool.
- Heat olive oil in a medium sized pot. Add garlic, peppers, and thyme. Sauté for about 2 minutes. Stir in rice and tomatoes.
- Add water or vegetable broth. Bring to a boil. Season with salt and pepper. Reduce heat to medium low, cover and allow to simmer for about 35 to 40 minutes or until all water is absorbed. Turn off heat and let stand for 10 minutes.
- Fluff rice and spoon into prepared peppers.
- Place on a baking dish and bake in 350°F oven for 40 minutes. Remove and garnish with green onions. Serve immediately.
NUTRITION
For more recipes on stuffed vegetables and fruits, please check out my Baked Eggs in Tomato Cups and Pineapple, Lemongrass, and Coconut Fried Rice.
Enjoy…..and have a wonderful day! 😎
These are beautiful, not to mention super healthy!!
I’m browing through foodbuzz…buzzed you, and just had to check out your delicious stuffed peppers with brown rice. Yumm!!!
I love stuffed peppers, and now I want to make it with the brown rice, as well. So healthy, and a comforting, and satisfying old fashioned dish, with a “new twist” to it:DDD
Thanks for the buzz Elisabeth! I love stuffed peppers too. It makes a nice side dish.
How lovely!! I don’t usually eat peppers, but I would totally eat them stuffed and tender like this.
Yes, they are quite tender and delicious. Do give it a try.
these look so good great way to jazz up peppers
These stuffed pepppers of your looks really healthy with the brown rice! Something different to try!
Such a great way to serve food – you’ve got no washing up to do afterwards! 😛
So true. The cleanup was a breeze. 🙂
I feel like stuffing veggies and fruits makes for a great presentation…and it also makes the finished product incredibly delicious! Love these stuffed peppers!
This is really very creative and healthy, Biren! Lovely recipe.
Aww…this looks so beautiful and sounds so healthy too! I must try to take more healthy food as I’m putting on weight… 😀
I also need to shed a few pounds gained over the winter with “heavier” food. I must cook “lighter” foods as the weather warms up.
Very nice presentation! Loved stuffed peppers, so yummy and less dishes to wash 😛
I have been looking for a good stuffed pepper recipe. This is perfect! Love it..
beautifully done delicious
Very nicely done, Biren! They look great!
This looks so mouthwatering!
Very yummy, we love stuffed peppers! Your filling with brown rice sounds excellent!
Your stuffed peppers look wonderful! I love the use of brown rice here…I bet it adds such a nutty, delicious flavor to the dish!
So cute! I see, you parboil the bell pepper first. I never did that. That will shorten the cooking time. Brilliant! And I love how you use the top of bell peppers and never wasted! 😀
Yum! I like this! And I buy bell peppers almost every week, red ones though. ;p
Wow, you’re on quite a roll with the vegetarian dishes. Not complaining at all though. I’m not much of a meat eater so these dishes are really capturing my attention. This looks healthy and wonderful. Knowing me, I wouldn’t add Panko or cheese, I’d add Panko AND cheese. Teehee.
Gosh, Biren! I haven’t had stuff peppers since my uni days – my flatmate was a keen cook and I remembered we had this practically everyday for 2 weeks when she was perfecting the technique. She made hers with minced beef, yours is a healthier version and also suitable for vegetarians. Something for me to try for old time sake!
I love stuffed peppers…these look great 🙂
i would love to try this =)
Do u put anything in bottom pan ..any type liquid so it won’t burn the peppers just wondering I’m gonna try this looks really yummy and healthy
I simply place the stuffed peppers on a baking dish without any liquid. It should not burn.