Bell Peppers Stuffed With Brown Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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