Bela's Stuffed Red Bell Peppers recipe

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Ingredients

1 cup uncooked brown rice
2 ¼ cups water
4 red bell peppers, tops and seeds removed
1 teaspoon olive oil
¼ onion, chopped
2 cloves garlic, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
2 large Swiss chard leaves, chopped
salt and black pepper to taste

Nutrition Info

270.8 calories
carbohydrate: 51.4 g
cholesterol: : -
fat: 3.2 g
fiber: 8.5 g
protein: 9.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 375.6 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

  3. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.

  4. Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Recipe Yield

4 servings

Recipe Note

Red bell peppers are stuffed with a mixture of rice, chard, and black-eyed peas.

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