- Prep-time: / Ready In:
- Makes 6 large stuffed peppers
- Serving size: 1 stuffed pepper
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Whenever I make these stuffed peppers my dinner guests rave about them! It's such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing the peppers in half and storing them in airtight containers for reheating later on.
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By Veronica Grace,
Ingredients
- 6 large bell peppers
- 1 large onion, diced
- 3 small zucchini, peeled and diced
- 3 medium carrots, peeled and diced
- 1 cup low-sodium vegetable broth
- 3 cups cooked brown rice
- 5 tablespoons no-salt-added tomato paste
- ¾ cup chopped fresh parsley
- ¾ cup chopped fresh dill
- 1 lemon, juiced
- ¼ teaspoon ground black pepper
- Herbamare or sea salt to taste
Instructions
- Preheat oven to 350º F.
- Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
- Place peppers upright in an oven-safe baking dish and put tops back on. Bake at 350º F for 30 minutes.
- Meanwhile in a large nonstick skillet, saute onions, zucchini, and carrots in vegetable broth for 5 to 6 minutes. Add rice and tomato paste; still well to combine.
- Add parsley, dill, lemon juice, and pepper; stir to combine. Season to taste with Herbamare or sea salt.
- Remove pepper from oven, remove the tops, and spoon filling into each pepper. Place tops back on peppers and bake filled peppers for 30 to 40 minutes, or until peppers are tender.
- Serve with additional wedges of lemon and dill for garnish if desired.
Nutritional Information:
Per serving (1 stuffed pepper): 230 calories, 47 g carbohydrates, 7 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 320 mg sodium, 8 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 2 votes)I bake the empty peppers for the 30 min and then fill and steam them. Returning them to cook when filled takes too long, the peppers were still too firm after baking for the 40 min. Steaming is done in a fraction of the time.
There's a simpler way to Core The Peppers: 1) Simply cut the Top of the Pepper Completely Off (about 1/2" down). 2) Insert your Fingers and remove the Core, Seeds, & Fiber.
Very nice. Suitably Mediterranean and well cooked!