Ingredients

• 3 - Large bell peppers, tops sliced off and then seeded. Reserve the peppers whole and finely dice the tops that you cut off.
• 1/2 cup - breadcrumbs, mixed with 1/2 tsp - oil and 1 tbsp - shiro miso (white miso)
• 1 - medium onion, finely diced
• 1 - medium potato, finely diced
• Juice of 1 lime
• 1/3 cup - peanuts
• 2 tsp - urad dal (black gram dal)
• 3/4 cup - brown rice, cooked until tender but chewy
• 1.5 tbsp - canola oil or other vegetable oil
• 1 tsp - mustard seeds
• 1/2 to 1 tsp - cayenne or other fairly hot red chilli powder
• 1/2 tsp - turmeric (optional)
• 2 tbsp - chopped coriander
• salt to taste

How to Make Bell Peppers Stuffed With Brown Rice

• Heat 1 tbsp oil and add mustard seeds to it.
• When the crackle, add the urad dal and peanuts.
• Stir until it gets lightly browned.
• Add the onions and potatoes.
• Saute until the potatoes become quite tender.
• Add the turmeric, chilly powder and salt to taste.
• Add the chopped portion of the bell peppers and stir in.
• Cook, stirring, for another 3-4 minutes.
• Add the cooked rice and mix well.
• Turn off the heat and stir in the chopped coriander.
• Now stuff each of the three bell peppers with the brown rice all the way to the top.
• Top each pepper with the breadcrumb-miso mixture.
• Oil an oven-safe bowl in which you can accommodate all three peppers standing up.
• Place the bell peppers in it.
• Bake in a 350-degrees C oven for 30 minutes or until the breadcrumb topping becomes golden brown.
• Recipe courtesy: Holy Cow Vegan