Brown Rice Stuffed Bell Peppers

Brown rice, tomatoes, bell peppers, and fresh herbs. All cooked, stuffed in a bell pepper, and baked to perfection! This stuffed dish is the perfect make-ahead meal!

Course Appetizer, Main Dish

Cuisine American, Gluten-Free, Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 257kcal

Author Anjali Lalani

Ingredients

2 cups brown rice , cooked
3 whole medium/large bell peppers , preferably red, orange, or yellow
1 cup sweet grape tomatoes
1/2 medium white onion , finely chopped
1/2 large bell pepper , red, yellow, or orange, finely chopped
3 cloves garlic , finely minced
1/4 cup fresh basil , chopped finely
3 tbsp vegan parmesan cheese , finely grated
vegan mozzarella , shredded (see notes)
olive oil
salt/pepper

Instructions

To Make the Stuffing:

In a stainless steel non-stick pan, heat 1 Tbsp olive oil on medium heat. Add the grape tomatoes and saute until the skin starts to break through, stirring frequently. Set aside once done.
In another non-stick pan, heat 1 or 2 Tbsp. olive oil on medium heat. Add the garlic, chopped onions, and chopped bell peppers. Fry until fragrant and the onions become translucent, mixing frequently.
Mix in the cooked brown rice and prepared grape tomatoes. Saute for an additional 5-10 minutes to combine the flavors on medium-low heat.
Mix in the vegan parmesan cheese and chopped fresh basil.
Add salt and pepper to taste and cook for another 5-10 minutes. In the meantime continue onto the next step.

To Assemble and Serve:

Preheat the oven to 375 degrees.
Cut the three whole bell peppers in half lengthwise (i.e. through the stem). De-seed the bell pepper and remove any white parts inside keeping the stem intact to keep the stuffing from falling out.
Lightly grease a 9x13 glass tray.
Completely fill each bell pepper half with the brown rice/tomato stuffing.
Arrange the 6 bell pepper halves in the greased glass tray open side up. Bake the bell pepper halves for 30 minutes uncovered.
Remove from the oven, top with shredded vegan mozzarella cheese, and bake for an additional 10-15 minutes until the cheese on top starts bubbling or browning.
Remove from the oven and serve!

Notes

Vegan Parmesan - use Follow Your Heart or Violife brands

Vegan Mozzarella - use Daiya cutting board shreds

Nutrition