Curry Stuffed Peppers Recipe

Name: Curry Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Brown Rice; 2 whole Bell Peppers; 1 teaspoon Olive Oil; 2 whole Garlic Cloves, Peeled And Minced; 3/4 cups Corn, Drained And Rinsed; 3/4 cups Black Beans, Drained And Rinsed; 3/4 cups Diced Tomatoes, Undrained; 1 Tablespoon Curry Powder; 1/2 teaspoons Ground Cinnamon; 1 dash Cayenne (or More, Depending On How Spicy You Like Your Food!); 1/4 cups Freshly Grated Parmesan Cheese; 1/4 cups Whole Wheat Bread Crumbs

Servings: persons

⅓ cups Brown Rice
2 whole Bell Peppers
1 teaspoon Olive Oil
2 whole Garlic Cloves, Peeled And Minced
3/4 cups Corn, Drained And Rinsed
3/4 cups Black Beans, Drained And Rinsed
3/4 cups Diced Tomatoes, Undrained
1 Tablespoon Curry Powder
1/2 teaspoons Ground Cinnamon
1 dash Cayenne (or More, Depending On How Spicy You Like Your Food!)
1/4 cups Freshly Grated Parmesan Cheese
1/4 cups Whole Wheat Bread Crumbs

1
1.
2
Preheat oven to 350 F. Cook rice according to instructions on package.
3
2.
4
Cut peppers in half lengthwise.
5
Remove seeds and membranes.
6
Place bell peppers in a medium saucepan with enough water to cover.
7
Bring to a boil and cook for 10 minutes.
8
Remove peppers from the water and set aside in a 8x8 inch baking dish.
9
3.
10
In a large saucepan over medium heat saute garlic in oil until fragrant (about 2 minutes).
11
Add the corn, beans, diced tomatoes and spices.
12
Mix thoroughly.
13
Let simmer for about 10 minutes.
14
Remove from heat and add cooked rice.
15
Combine well.
16
4.
17
Spoon the rice mixture onto each half of the green peppers, then sprinkle with parmesan cheese and bread crumbs.
18
Bake for about 40-45 minutes or until mixture begins to turn golden brown.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cups Brown Rice, 2 whole Bell Peppers, 1 teaspoon Olive Oil, 2 whole Garlic Cloves, Peeled And Minced, and more.

Yes, Curry Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions