Vegetarian Stuffed Peppers

1 review, 2 star(s). 0% would make again

Ready in 1h

Try this Vegetarian Stuffed Peppers recipe, or contribute your own.


1/2 lb Dry red kidney beans
6 Green peppers
1/4 ts Dried red pepper flakes
3 tb olive oil
1 Onion; (diced)
2 Carrots; (diced)
2 celery; (diced)
1/2 ts Dried Oregano
1 c Brown rice
4 Garlic; (minced)
1/2 ts Dried basil
2 Tomatoes; peeled, seeded

Original recipe makes 6

Original recipe makes 6 Servings


You've adjusted the recipe from 6 (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmer for 45 minutes (or until all liquid is absorbed). Put 2 tablespoons olive oil in frying pan and add the minced garlic. Saute for 3 minutes, stirring so the garlic doesnt burn. Add onion, celery, and carrots and saute for an additional 5-7 minutes. Remove from heat and mix with the rice. Add the seasonings (all the dried seasonings, plus salt and pepper) and mix well. Mix in the beans with 2 tablespoons of the reserved liquid. Cut the tops off the green peppers and remove the seeds. Stand peppers in shallow baking dish that has been brushed with 1 tablespoon olive oil. Fill peppers with bean and rice mixture. Ladle seasoned diced tomatoes over top of each pepper and top off each with a tablespoon of reserved liquid. Cover dish and roast in 350 oven for 35-45 minutes or until peppers are tender.

Verified by stevemur
Alert editor   
Calories Per Serving: 232 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Vegetarian Stuffed Peppers

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

There are some flaws with this recipe, however, you can improvise. The reserved liquid can just be two tablespoons of water, it's only to make sure the stuffed peppers don't dry out. Since all the ingredients are cooked, the liquid is not detrimental to the outcome too much. What I added was 1/4 cup pignoli nuts, toasted, a handful of raw baby spinach and I used a can of rinsed and drained black beans. Also, i added the seasonings directly to the bean, rice and veggie mixture. I used a can of jalapeno diced tomatoes. Bake for 25 minutes and uncover, place a bit of cheese - your choice (I used Swiss) and return to oven for 5 more minutes till cheese is crisp. Serve hot and spoon tomato juices from casserole dish over peppers. Very tasty.
Sugarjo62 3y ago

I am in the process of making this...I am confused. Where does the reserved liquid come from? Do I use canned tomatoes? The ingredients show 2 tomatoes- peeled and seeded. When I read the "Preparation" part it says this: Ladle seasoned diced tomatoes over top of each pepper and top off each with a tablespoon of reserved liquid. Again, where does the reserved liquid come from? Also, it says "seasoned diced tomatoes", what do I season it with? UGH!!!
Tshatina 5y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free