Bell Peppers Stuffed With Brown Rice

I’m on the road for a week starting today, but before I leave I wanted to share this quick, easy AND healthy recipe that’s one of my favorites: Brown-Rice-Stuffed Bell Peppers.

I love making this with different color peppers just because it makes for such an attractive presentation, but if you have just one color that’s perfectly fine too. Here’s a little secret: although I don’t usually discriminate among my veggies, I do have a favorite among bell peppers: the green ones. I know they don’t have as much Vitamin A and all that as the riper red versions, but so far as flavor goes, the green ones are the ones to beat.

You can get creative with this stuffing: I added bell peppers, potatoes and onions to it, but zucchini, greens like spinach, carrots and mushrooms would all be great in here. I also added some peanuts to the rice, but feel free to use other nuts like cashews.

I top off the stuffed bell peppers with what I call my cheese substitute: only a healthier version. Breadcrumbs mixed with some miso. Trust me, this is so amazing, Desi thought he was eating cheese. Besides miso is one of the greatest foods you can put into your body, packed as it is with digestive enzymes and protein. The topping also keeps the rice stuffing from getting too dry and crunchy, so try not to skip it.

I have a ton of things to do before I leave so it’s goodbye for now. I’ll be back before you know I’m gone, and hopefully with many stories to tell.

Until then, enjoy this recipe!

Bell Peppers Stuffed With Brown Rice

Ingredients:

3 large bell peppers, tops sliced off and then seeded. Reserve the peppers whole and finely dice the tops that you cut off.

1/2 cup breadcrumbs, mixed with 1/2 tsp oil and 1 tbsp shiro miso (white miso)

1 medium onion, finely diced

1 medium potato, finely diced

Juice of 1 lime

1/3 cup peanuts

2 tsp udad dal (black gram dal)

3/4 cup brown rice, cooked until tender but chewy

1 1/2 tbsp canola oil or other vegetable oil

1 tsp mustard seeds

1/2 to 1 tsp cayenne or other fairly hot red chilli powder

1/2 tsp turmeric (optional)

2 tbsp chopped coriander

Salt to taste

Heat 1 tbsp oil and add the mustard seeds. When the crackle, add the udad dal and peanuts. Stir until lightly browned, about 1 minute.

Add the onions and potatoes. Saute until the potatoes become quite tender, about 5 minutes. Add the turmeric, chilli powder and salt to taste.

Add the chopped portion of the bell peppers and stir in. Cook, stirring, another 3-4 minutes. Add the cooked rice and mix well.

Turn off heat and stir in the chopped coriander.

Now stuff each of the three bell peppers with the brown rice all the way to the top.

Top each pepper with the breadcrumb-miso mixture.

Oil an oven-safe bowl in which you can accommodate all three peppers standing up. Place the bell peppers in it.

Bake in a 350-degree oven for 30 minutes or until the breadcrumb topping is golden brown.

Serve hot.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

19 thoughts on “Bell Peppers Stuffed With Brown Rice

  1. Permalink  ⋅ Reply

    Priya

    October 1, 2009 at 1:45pm

    Such a flavourful dish, looks delicious..

  2. Permalink  ⋅ Reply

    Shri

    October 1, 2009 at 2:08pm

    Looks great, Vaishali!I have to try the miso sometime..Love the colors!

  3. Permalink  ⋅ Reply

    The Voracious Vegan

    October 1, 2009 at 3:06pm

    WOW! What gorgeous photos! I make stuffed peppers with quinoa, need to try it with brown rice. Look at the beautiful colors, thanks for the recipe.

  4. Permalink  ⋅ Reply

    Soma

    October 1, 2009 at 4:30pm

    I have a crazy fascination for colored bell peppers:-) This is just fantastic!

  5. Permalink  ⋅ Reply

    Indhu

    October 1, 2009 at 5:22pm

    Bell peppers are my favourite vegetables… I pack them in a box and eat them raw.. no salt, pepper, nothing… I love them :)

    I am definitely trying this one!

    Have a great trip Vaishali :)

  6. Permalink  ⋅ Reply

    Uma

    October 1, 2009 at 8:06pm

    lovely! looks so beautiful and delicious.

  7. Permalink  ⋅ Reply

    Dips

    October 1, 2009 at 11:41pm

    So pretty !! They look awesome..and filled with goodnes..

  8. Permalink  ⋅ Reply

    Sharmila

    October 2, 2009 at 1:47pm

    I have tried so hard yet cannot love bell peppers. But I do make them … and eat the stuffings. :p
    That top looks so crispy and brown … delicious! :-)

  9. Permalink  ⋅ Reply

    Anonymous

    October 3, 2009 at 4:58pm

    So nice to know the recipe of stuffed bell peppers which does not require steaming!!!! :)

  10. Permalink  ⋅ Reply

    Debra

    October 3, 2009 at 5:23pm

    These look sooo very good and pretty too!

  11. Permalink  ⋅ Reply

    Divya Vikram

    October 4, 2009 at 10:28pm

    Have tried a couscous stuffing with peppers. this sounds like a healthy alternative!

  12. Permalink  ⋅ Reply

    zengirl

    October 6, 2009 at 3:36am

    Have a great trip!! what a colorful and tasty looking recipe! I love the pictures.

  13. Permalink  ⋅ Reply

    Sushma Mallya

    October 8, 2009 at 4:19pm

    Thats a very attractive & a colourful pic,Nice recipe,looks really superb….

  14. Permalink  ⋅ Reply

    Sara

    January 31, 2012 at 6:34pm

    I’m going to be trying this recipe! I’m a new vegan, so I’m still trying to figure out all these new ingredients to me. For instance, I have an Asian market down the street where I’m pretty sure I can get miso. However, where would I be able to find black gram dal? Would I be able to substitute with mung beans?
    Thanks so much!

    • Permalink  ⋅ Reply

      Vaishali

      January 31, 2012 at 6:40pm

      Sara, if you can’t find the black gram dal, just leave it out. Don’t substitute with mung because they have very different textures.

    • Permalink  ⋅ Reply

      S Price

      February 21, 2012 at 3:02am

      Delicious! I didn’t have potatoes so I put in mushrooms instead. Very spicy–too spicy for my daughter, and I only used the 1/2 tsp cayenne. Other than that, very good!

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