Bell Peppers with Brown Rice Stuffing is a simple American dish that adds body, flavour and texture. Using bell peppers, onion and garlic with brown rice is lovely. Also when you add the herbs, it goes up a level. This can be served as a main dish and a side dish with success. However being a vegetarian dish makes this dish good in several ways.
Bell Peppers with Brown Rice Stuffing
Fast simple but attractive and healthy recipe for those days when you fancy something different.
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Servings: 4 people
Calories: 262kcal
Ingredients
- 4 whole green bell pepper
- 1 medium Onion diced
- 1 clove Garlic minced
- 2 tbsp Oil
- 2 oz Brown rice
- 3/4 pt Tomato juice divided
- 1 leaf Bay
- 1 sprig Thyme
- 1 sprig Parsley
- 4 oz Mixed nuts chopped
- salt to taste
Instructions
- Slice the tops from the peppers to form lids. Scoop out the seeds and membranes.
- Place the peppers in a greased casserole.
- Sauté the onion and garlic in the oil over low heat until the onion is soft and golden.
- Add the rice and half the tomato juice, along with the bay leaf, thyme & parsley. Cover & simmer for 40 minutes.
- Discard the bay leaf, thyme and parsley. Mix in the nuts & add salt and pepper.
- Fill the green peppers with the sautéed mixture. Replace the tops.
- Pour the remaining tomato juice around the peppers.
- Bake at 350F for about 35 minutes
Nutrition
Calories: 262kcal | Carbohydrates: 12g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 367mg | Potassium: 402mg | Fiber: 3g | Sugar: 4g