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Vegan Brown Rice Stuffed Bell Peppers

stuffed bell pepper mixtureEveryone should have a yummy stuffed bell pepper recipe in their back pocket, especially if you’re growing your own bell peppers in your backyard. Although most stuffed bell pepper recipes have some Mexican twist to them, I thought it would be great to try something different and flavor the stuffing with an Italian flare. It tastes like something you would get at a fancy Italian restaurant. These vegan brown rice stuffed bell peppers will blow you out of the water with flavor! If you want to change up the result, you can substitute the spinach with some asparagus or you can add some kale with the spinach and really boost your greens intake.

Please tell us what you think of the vegan brown rice stuffed bell peppers in the comments! We hope you enjoy this healthy Italian flare on stuffed bell peppers as much as we do!

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Ingredients

5 bell peppers (any color)

½ cup brown rice (dry)

2 tomatoes, seeded and diced

1 medium white onion, finely chopped

2 big handfuls spinach, chopped (approximately 5 oz.)

3 tbsp balsamic vinegar

1 tbsp Italian seasoning

½ tsp minced garlic

¼ tsp salt

Instructions

1

To cook the brown rice, follow the instructions on the bag or box. (This usually takes between 35 and 45 minutes.)

2

Preheat the oven to 350 degrees.

3

While the rice is cooking, chop the onion, tomatoes (you can choose to seed your tomatoes if you would like) and spinach.

4

Cut the tops off the bell peppers and seed them.

5

Place the peppers in a muffin pan.
(Don’t start step 6 until the brown rice has finished cooking.)

6

In a pan, sauté the onion for 3 minutes on medium heat. Stir often to prevent sticking. If it starts to stick, add a little water.

7

After the 3 minutes, add the cooked brown rice, tomatoes, Italian seasoning, salt, and balsamic vinegar. Let this cook for 5 minutes stirring often.

8

After the 5 minutes, add the garlic and spinach, and cook until the spinach wilts.

9

Fill the peppers to the top with the mixture.

10

Bake for 15-20 minutes.(or until the peppers are slightly softened)

11

Serve and enjoy!

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