Description
These hearty bell peppers are filled with a savory mix of brown rice, mushrooms, zucchini, and fresh herbs, then baked until tender and bursting with flavor. A healthy, vibrant dish that’s perfect for meal prep or a cozy meatless main.
Ingredients
1½ cups whole grain brown rice, uncooked
12 medium bell peppers (red, yellow, or green)
4–6 tablespoons olive oil
4 small onions, diced
2 cups crimini mushrooms, sliced
4 small carrots, sliced
2 small zucchinis, cubed
1½ cups fresh parsley, finely chopped, divided
1½ cups tomato purée
Salt, to taste
Freshly ground black pepper, to taste
Pinch of chili powder
Instructions
Preheat oven to 375°F (190°C). Cook brown rice according to package instructions and set aside.
Cut tops off bell peppers and remove seeds. Place upright in a baking dish.
In a large skillet, heat olive oil. Sauté onions until translucent. Add mushrooms, carrots, and zucchini; cook until softened, about 8–10 minutes.
Stir in cooked rice, 1 cup parsley, tomato purée, salt, pepper, and chili powder. Cook for another 2–3 minutes to blend flavors.
Stuff each pepper with the filling. Drizzle with olive oil.
Cover with foil and bake for 30–35 minutes. Uncover and bake an additional 10 minutes to slightly brown tops.
Garnish with remaining parsley and serve warm.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 / serving
- Fat: 10g / serving
- Carbohydrates: 52g / serving
- Fiber: 8g / serving
- Protein: 7g / serving