Uncle Bill's Vegetarian Stuffed Peppers Recipe

Name: Uncle Bill's Vegetarian Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown basmati rice; 2 ½ cups vegetable broth; 5 red saffron strands; 2 tablespoons extra virgin olive oil; 1 medium onion, finely chopped; 4 large garlic cloves, minced; 2 large celery ribs, chopped small; 2 large carrots, peeled and diced small; 8 fluid ounces canned red kidney beans, drained, reserve liquid; ½ teaspoon dried basil; ¼ teaspoon hot red pepper flakes; ½ teaspoon dried oregano; ¾ teaspoon salt, divided; ¼ teaspoon black pepper, freshly ground; 1 teaspoon dried parsley; 1 tablespoon extra virgin olive oil, for brushing pan; 6 large sweet peppers, remove top, cored and seeded; 2 large tomatoes, seeded and diced

Servings: persons

1 cup brown basmati rice
2 ½ cups vegetable broth
5 red saffron strands
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
2 large celery ribs, chopped small
2 large carrots, peeled and diced small
8 fluid ounces canned red kidney beans, drained, reserve liquid
½ teaspoon dried basil
¼ teaspoon hot red pepper flakes
½ teaspoon dried oregano
¾ teaspoon salt, divided
¼ teaspoon black pepper, freshly ground
1 teaspoon dried parsley
1 tablespoon extra virgin olive oil, for brushing pan
6 large sweet peppers, remove top, cored and seeded
2 large tomatoes, seeded and diced

1
Preheat oven to 350F.
2
Rinse rice in cold water at least 5 times to remove chaffe.
3
In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil.
4
Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
5
In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
6
Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
7
In a mixing bowl, mix together cooked rice and onion mixture.
8
Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
9
Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
10
Cut the tops off on each pepper, remove seeds and membranes.
11
Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
12
Place the peppers upright with the cut opening facing upwards.
13
Fill each pepper with the mixture to within 1/2 inch of the top.
14
In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
15
Spoon tomatoes equally into each pepper.
16
Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
17
Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
18
Serve hot.
19
NOTE: You may also use long grain white rice instead of brown rice.
20
For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.

772

kcal

Calories

Fat

137

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 18 ingredients. The key ingredients include: 1 cup brown basmati rice, 2 ½ cups vegetable broth, 5 red saffron strands, 2 tablespoons extra virgin olive oil, and more.

Yes, Uncle Bill's Vegetarian Stuffed Peppers falls under the Soups & Stews 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!

Uncle Bill's Vegetarian Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions