Vegetarian Stuffed Peppers
I hope you love these vegetarian stuffed peppers as much as I do. They have a savory and slightly sweet filling that is delicious and very healthy.
Ingredients
- 3/4 cup white rice, long grain or brown rice, quinoa or couscous
- 4 red peppers, large or yellow, orange and/or green
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- 4 shallots, chopped
- 1 stalk celery, chopped
- 3 tablespoons walnuts, toasted & chopped
- 2 tomatoes, chopped
- 1 tablespoon lemon juice
- 1/3 cup raisins
- 4 tablespoons cheddar cheese, grated
- 2 tablespoons basil, fresh, chopped
- salt & pepper to taste
Instructions
- Preheat oven to 350ºF.
- In a large pan, cook the rice in bowling water until tender, about 20 minutes. Drain, rinse under cold running water and drain again. (Follow the directions below the recipe if you are using couscous.)
- Using a sharp knife, cut the tops off the peppers and set them aside. Remove the seeds and cores. Blanch the peppers and tops in boiling water for 1 to 2 minutes. Remove them from the heat and drain well.
- In a large skillet, heat half the oil. Add the garlic and shallots and cook, stirring, for 3 minutes. Add the celery, walnuts, tomatoes, lemon juice and raisins. Cook an additional 5 minutes. Remove from heat and stir in the cheese, basil, rice and seasoning.
- Stuff the peppers with the rice, quinoa or couscous mixture. Place on a baking dish. Place the tops on the peppers and drizzle with the remaining oil. Loosely cover the baking dish with foil and bake in preheated 350ºF (180ºC) oven for 45 minutes.
Nutrition
Calories: 403kcalCarbohydrates: 53gProtein: 10gFat: 18gSaturated Fat: 5gCholesterol: 16mgSodium: 118mgPotassium: 704mgFiber: 6gSugar: 9gVitamin A: 4489IUVitamin C: 165mgCalcium: 160mgIron: 2mg
Tried this recipe?Let us know how it was!