Brown Rice Stuffing for Peppers (and Other Uses)

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"This is a very versatile recipe - use it to stuff peppers or serve it as a side dish on it's own. I used Sweetooth super sweet peppers but in this recipe I say regular red peppers. The brown rice has a lovely nutty flavour that the spices help bring out. Use your mini chopper to mince the veggies. We like our peppers still very crisp. If you like them well done steam them for 3 - 4 minutes before proceeding with the recipe. If you wish you may add some shredded Cheddar on top for the last 15 minutes of bake time"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (156.4 g)
  • Calories 132.9
  • Total Fat - 3.8 g
  • Saturated Fat - 2 g
  • Cholesterol - 7.6 mg
  • Sodium - 36 mg
  • Total Carbohydrate - 22.1 g
  • Dietary Fiber - 3 g
  • Sugars - 3.4 g
  • Protein - 2.9 g
  • Calcium - 22.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 77.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400F

Step 2

In a skillet melt the butter, add all the ingredients except the rice and peppers

Step 3

Cook overmedium high heat for 5 minutes, stirring often

Step 4

Season with salt and pepper

Step 5

Add rice, mix well

Step 6

Place the cut peppers on an oven proof tray.

Step 7

Stuff the peppers

Step 8

Bake, uncovered in preheated oven for 25 minutes

Tips & Variations


  • Mini chopper - not necessary but makes the recipe easier and quicker to make

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