Bell Peppers Stuffed With Brown Rice
For this tasty vegan dish, multicolored bell peppers are stuffed with a savory filling of rice, potatoes and onions and baked. It makes a healthy side or meal.
Servings: 3
Calories: 531kcal
Ingredients
- 3 large large bell peppers , tops sliced off and then seeded. Reserve the peppers whole and finely dice the tops that you cut off.
- 1 medium onion , finely diced
- 1 medium potato , finely diced
- Juice of 1 lime
- ⅓ cup peanuts
- 2 teaspoon urad dal (black gram dal)
- ¾ cup brown rice , cooked until tender but chewy
- 1 ½ tablespoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds
- ½ to 1 teaspoon cayenne
- ½ teaspoon turmeric (optional)
- 2 tablespoon cilantro (chopped)
- Salt to taste
Breadcrumb topping
- ½ cup breadcrumbs , mixed with ½ teaspoon oil and 1 tablespoon shiro miso (white miso)
- ½ teaspoon avocado oil or any neutral oil
- 1 tablespoon white miso
Instructions
- Heat 1 tablespoon 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 cilantro
- 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.
Nutrition
Calories: 531kcal | Carbohydrates: 79g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Potassium: 956mg | Fiber: 10g | Sugar: 8g | Vitamin A: 771IU | Vitamin C: 149mg | Calcium: 107mg | Iron: 4mg