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5 from 1 vote

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Indian fusion
Diet: Vegan, Vegetarian
Keyword: Vegan Stuffed Bell Peppers
Servings: 3
Calories: 531kcal


  • 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
  • cup peanuts
  • 2 tsp urad dal (black gram dal)
  • ¾ cup brown rice , cooked until tender but chewy
  • 1 ½ tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ to 1 tsp cayenne
  • ½ tsp turmeric (optional)
  • 2 tbsp cilantro (chopped)
  • Salt to taste

Breadcrumb topping

  • ½ cup breadcrumbs , mixed with ½ tsp oil and 1 tbsp shiro miso (white miso)
  • ½ tsp vegetable oil
  • 1 tbsp white miso


  • 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 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.


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