Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups long-grain brown rice; 1 15-oz. can chickpeas, drained and rinsed; Salt and pepper; 5 large bell peppers, any color, 1 seeded and diced; 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1 small zucchini, diced; 1 15-oz. can stewed tomatoes, drained, chopped; 8 ounces fresh mozzarella, diced, optional

Servings: persons

3 cups long-grain brown rice
1 15-oz. can chickpeas, drained and rinsed
Salt and pepper
5 large bell peppers, any color, 1 seeded and diced
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 small zucchini, diced
1 15-oz. can stewed tomatoes, drained, chopped
8 ounces fresh mozzarella, diced, optional

1
Stir rice into 6 cups of boiling water. Return to a boil. Reduce heat to low, cover and simmer for 35 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Divide rice among 3 bowls. Cover 2 bowls; chill for Chicken Fried Rice and Rice and Bean Burritos. Toss chickpeas into remaining rice.
2
Preheat oven to 350u00b0F. Bring a pot of salted water to a boil. Halve 4 bell peppers lengthwise, core and seed. Blanch in boiling water for 3 minutes. Remove; invert on towels to drain.
3
In a skillet, warm oil over medium-high heat. Saute onion for 3 minutes. Add garlic, red pepper, diced bell pepper and zucchini; saute 5 minutes. Add tomatoes and saute 2 minutes; toss with rice mixture. Add half of mozzarella, if using.
4
Place peppers in a baking dish. Divide filling among peppers. Cover with foil; bake until heated through, 15 to 20 minutes. Remove foil. Top with remaining cheese, if using; bake until cheese has melted, about 5 minutes.

822

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 cups long-grain brown rice, 1 15-oz. can chickpeas, drained and rinsed, Salt and pepper, 5 large bell peppers, any color, 1 seeded and diced, and more.

Yes, Stuffed Peppers falls under the Vegetarian 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.

Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions