Vegetarian Stuffed Peppers

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.

Cooking Method: Baking, Boiling, Frying, Roasting, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 458.1

Dietary: Low-cal, Vegan, Vegetarian

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

Dry red kidney beans
Brown rice
Peppers
Olive oil
(minced)
(diced)
Celery (diced)
(diced)
Peeled, seeded,
Dried basil
Dried red pepper flakes
Dried oregano

Directions

1
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.
2
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.
3
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.
4
Preheat your oven to 350°F (175°C).
5
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.
6
Add the diced onion, celery, and carrots to the pan. Sauté for 5-7 minutes until the vegetables are softened and translucent.
7
In a large mixing bowl, combine the cooked brown rice, sautéed vegetable mixture, and cooked kidney beans.
8
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.
9
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.
10
Lightly brush a shallow baking dish with the remaining 1 tablespoon of olive oil. Stand the prepared peppers upright in the dish.
11
Stuff each pepper generously with the bean and rice mixture, packing it down gently.
12
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.
13
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.
14
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.

Keywords: vegetarian, stuffed peppers, mediterranean, kidney beans, brown rice, vegan, healthy dinner, bell peppers, herbs, garlic, onion, celery, carrots, tomatoes, basil, oregano, plant-based, easy recipe, meal prep, gluten-free

Read it online: https://www.chefs-mate.com/recipe/vegetarian-stuffed-peppers-2/