Brown Rice Stuffing for Peppers (and Other Uses)
Recipe: #10063
July 11, 2013
Categories: Side Dishes, Rice, Brown Rice, Peppers, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
- Mini chopper - not necessary but makes the recipe easier and quicker to make
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