Vegetarian Stuffed Peppers
Description
These vegetarian stuffed peppers offer a comforting yet light meal that balances earthy grains with vibrant Mediterranean flavors. The filling combines tender brown rice and protein-packed red kidney beans with an aromatic base of sautéed garlic, onion, celery, and carrots. Seasoned with dried basil, oregano, and a hint of red pepper flakes, the mixture delivers a warm, herbaceous profile that pairs perfectly with the crisp texture of green bell peppers. Topped with fresh diced tomatoes, these peppers bake until tender, creating a self-contained dish that is as visually appealing as it is delicious.Ingredients
Directions
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Rinse the dry red kidney beans and soak them in water overnight, or use the quick-soak method by boiling for 2 minutes and letting stand for an hour. Drain and rinse.
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Place the rinsed beans in a pot, cover with fresh water by 2 inches, and bring to a boil. Reduce heat and simmer until tender, about 45-60 minutes. Reserve 1/4 cup of the cooking liquid before draining the beans completely.
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Meanwhile, bring 2 1/2 cups of salted water to a boil in a separate saucepan. Add the brown rice, cover, and reduce heat to low. Simmer for 45 minutes, or until all liquid is absorbed and rice is tender.
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Preheat your oven to 350°F (175°C).
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In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
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Add the diced onion, celery, and carrots to the pan. Sauté for 5-7 minutes until the vegetables are softened and translucent.
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In a large mixing bowl, combine the cooked brown rice, sautéed vegetable mixture, and cooked kidney beans.
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Stir in the dried basil, dried oregano, red pepper flakes, and salt and pepper to taste. Add the reserved bean liquid to moisten the mixture, adjusting consistency as needed.
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Cut the tops off the green peppers and remove the seeds and membranes. If the peppers are too tall to stand upright, trim the bottoms slightly so they sit flat.
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Lightly brush a shallow baking dish with the remaining 1 tablespoon of olive oil. Stand the prepared peppers upright in the dish.
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Stuff each pepper generously with the bean and rice mixture, packing it down gently.
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Dice the peeled and seeded tomatoes and ladle them over the top of the stuffed peppers. Spoon any remaining reserved bean liquid over the peppers.
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Cover the baking dish tightly with foil and roast in the preheated oven for 35-45 minutes, or until the peppers are tender when pierced with a fork.
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Remove from oven, let cool for 5 minutes before serving.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 458.1kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 84.0mg4%
- Total Carbohydrate 75.7g26%
- Dietary Fiber 12.8g52%
- Sugars 10.2g
- Protein 15.4g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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