This recipe for Stuffed Peppers with a Hearty Brown Rice Filling is my go-to comfort food. It's incredibly flavorful, surprisingly easy to make, and always a crowd-pleaser. One of my friends, Sarah, brought a similar dish to a potluck once, and it was a revelation. I had to get the recipe, and I tweaked it a bit to my liking. It’s perfect for a weeknight dinner, a casual get-together, or even a special occasion. The best part? It’s highly adaptable to your dietary preferences and what you have on hand! Need to use up leftover rice? This is the perfect way to do it!
The beauty of this recipe lies in its versatility. Feel free to swap out ingredients based on what you have available or what your taste buds crave. Want to add some spice? Toss in some chopped jalapeños or a pinch of cayenne pepper. Looking for a meaty twist? Ground turkey or chicken would be a delicious addition to the filling. This recipe is more of a guideline than a strict set of rules; allow yourself to get creative and make it your own. Get ready to fall in love with this amazing dish!
Required Equipments
- Large bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet
- Sharp knife
- Cutting board
Stuffed-Peppers-with-a-Hearty-Brown-Rice-Filling
These stuffed peppers are packed with flavor and nutrients, featuring a hearty brown rice filling, hearty vegetables and a satisfyingly savory sauce. A great simple recipe!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is super important so your peppers cook evenly and don't end up soggy. We don't want that!
- Wash and prep your peppers: Carefully cut the tops off your bell peppers (save these for garnish or stock, if you like!). Remove the seeds and membranes. Make sure to clean them really well; nobody likes a gritty pepper!
- Prepare the rice filling: In a large bowl, combine the cooked brown rice, black beans, corn, chopped onion, bell pepper, and your chosen spices. Mix this all together gently; we don't want to mush up the rice or beans. Stir in the chopped cilantro – fresh herbs bring so much flavor!
- Stuff the peppers: Pack the rice mixture into the prepared bell peppers. Don't overstuff them, as the filling will expand a bit during cooking. A loose, fairly generous filling is best.
- Prepare for baking: Place the stuffed peppers in a baking dish. I like to use a 9x13 inch dish, but anything that fits your peppers snugly will work. Pour in enough vegetable broth or water to reach about halfway up the sides of the peppers. This creates steam that helps them cook evenly and keeps them from drying out.
- Bake: Cover the baking dish with foil and bake for 30-40 minutes, or until the peppers are tender. You might need to add a little more time for larger peppers. Check on them around 30 minutes to make sure they are not burning.
- Broil (optional): Remove the foil and broil for 2-3 minutes, if desired, to lightly brown the tops of the peppers. Keep an eye on it! Broiling can happen fast, and we dont want burnt peppers!
- Garnish and serve: Remove from oven and let cool slightly before serving. Garnish with extra cilantro, a dollop of plain Greek yogurt or sour cream (if not making this vegan), or a squeeze of lime juice. Enjoy!
📝 Notes
- Make sure your rice is fully cooked before adding it to the filling. Leftover rice works great!
- You can easily adjust the amount of spices to your liking. More chili powder? Go for it!
🍎 Nutrition
Calories: 300 kcal
Protein: 10 g
Fat: 5 g
Carbohydrates: 50 g
Fiber: 10 g
Calcium: 50 mg
