Vegetarian Baked Stuffed Red Bell Peppers Recipe

Name: Vegetarian Baked Stuffed Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup long-grain rice (preferably brown); 1 teaspoon salt; 4 large sweet peppers (preferably red); 3 tablespoons butter or 3 tablespoons margarine; 1 medium onion, chopped; 1/2 cup celery, finely diced; 1/2 cup sunflower seeds; 1/4 cup parsley, minced; 2 eggs, slightly beaten (or equivalent egg substitute); 1/4 teaspoon dried oregano leaves, crumbled; 1 jalapeno pepper, chopped; 1 teaspoon black pepper; 1/2 cup sharp cheddar cheese, shredded

Servings: persons

1/2 cup long-grain rice (preferably brown)
1 teaspoon salt
4 large sweet peppers (preferably red)
3 tablespoons butter or 3 tablespoons margarine
1 medium onion, chopped
1/2 cup celery, finely diced
1/2 cup sunflower seeds
1/4 cup parsley, minced
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 teaspoon dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 teaspoon black pepper
1/2 cup sharp cheddar cheese, shredded

1
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
2
Drain if necessary.
3
Set aside. Cut peppers in half.
4
Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
5
Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
6
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
7
Saute until onion is tender.
8
Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
9
Put about 1/3 cup hot water in bottom of dish.
10
(I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.

520

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 1/2 cup long-grain rice (preferably brown), 1 teaspoon salt, 4 large sweet peppers (preferably red), 3 tablespoons butter or 3 tablespoons margarine, and more.

Yes, Vegetarian Baked Stuffed Red Bell 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!

Vegetarian Baked Stuffed Red Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions