Stuffed Peppers

This dish is a family favorite so when peppers are in abundance it is a go-to recipe.  We usually serve these as a main with fresh corn on the cob!

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Course Main Dish

Prep Time 10 minutes Cook Time 45 minutes

Servings

people

MetricUS Imperial

Ingredients


  1. 6-12 Red, Yellow and Orange Peppers any shape, depending on size you will be able to stuff anywhere from 6-12 peppers.

  2. 1/2 cup Basmati Rice

  3. 1 can Black Eyed Peas drained and rinsed

  4. 2 medium Tomatoes, diced

  5. 1 red onion

  6. 1 bud garlic

  7. 1 tablespoon Chili Powder

  8. 1 tablespoon olive oil

  9. 1/2 cup Cilantro chopped

  10. 1 cup Vegetable Broth or water

  11. Salt and Pepper to taste

Course Main Dish

Prep Time 10 minutes Cook Time 45 minutes

Servings

people

MetricUS Imperial

Ingredients


  1. 6-12 Red, Yellow and Orange Peppers any shape, depending on size you will be able to stuff anywhere from 6-12 peppers.

  2. 1/2 cup Basmati Rice

  3. 1 can Black Eyed Peas drained and rinsed

  4. 2 medium Tomatoes, diced

  5. 1 red onion

  6. 1 bud garlic

  7. 1 tablespoon Chili Powder

  8. 1 tablespoon olive oil

  9. 1/2 cup Cilantro chopped

  10. 1 cup Vegetable Broth or water

  11. Salt and Pepper to taste

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Instructions


Clean and dice onion. Clean, crush and dice garlic. Add uncooked rice, onion, garlic and olive oil to a medium to sized pan. Cook on medium high heat stirring constantly to avoid burning.

Once the onions begin to soften add in chili powder and stir fry for about a minute.

Add to pan beans and diced tomatoes. stir to combine then add in stock (or water). Allow to cook for about 10 minutes or until rice has absorbed the liquid. Test to ensure the rice is cooked. Turn of heat and let sit while you prep the peppers.

Cut off tops of peppers. If using long peppers create a slit down one side and remove all seeds. If using bell peppers cut off the top and remove pith and any remaining seeds.

Carefully spoon rice mixture into peppers and place in a baking dish so that the peppers are hugged together. If the peppers have too much space between them they will collapse and the stuffing will spill out.

Add about 1/4 cup of water to bottom of pan, just enough to coat bottom but not go up the sides of the peppers. Cover and bake in 400 F oven for 30 minutes. Before serving top with freshly ground pepper and chopped cilantro.

Recipe Notes


Mixed family: meat and veg eaters?  No Problem!!  Stir fry 1/2 pound of ground turkey with a tablespoon of chili powder.  Stuff the vegetarian peppers first then add the remaining rice mixture to the meat and stuff the remaining peppers.

Vegetable on the left and turkey stuffed on the right!


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#beans #vegetarian #rice #glutenfree #peppers

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