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5 from 1 vote

Bell Peppers Stuffed With Brown Rice

Course: Main
Servings: 3


  • 3 large bell peppers , tops sliced off and then seeded. Reserve the peppers whole and finely dice the tops that you cut off.
  • ½ cup breadcrumbs , mixed with ½ tsp oil and 1 tbsp shiro miso (white miso)
  • 1 medium onion , finely diced
  • 1 medium potato , finely diced
  • Juice of 1 lime
  • cup peanuts
  • 2 tsp udad dal (black gram dal)
  • ¾ cup brown rice , cooked until tender but chewy
  • 1 ½ tbsp canola oil or other vegetable oil
  • 1 tsp mustard seeds
  • ½ to 1 tsp cayenne or other fairly hot red chilli powder
  • ½ 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.