Friday, June 16, 2017

Stuffed Bell Peppers (Vegetarian)

Missy Tippens

I love stuffed bell peppers. I usually buy the frozen ones from Stouffer's. They're made with beef and rice and lots of great favor. One evening, I had a craving...but no beef. So I decided to make my own meatless version.

Two beautiful peppers, any color
1 large or 2 small bags of boil-in-the-bag brown rice
Spices as desired
Sliced or grated cheese to go on top (your choice of type--I used Swiss)

Cook the rice by package directions

Cut the peppers in half and clean out the seeds and pith.

Put the pepper halves in a microwave safe dish with a lid. Microwave until starting to get soft Start with 1-2 of minutes and add time as needed. (But don't cook until mushy.)

Once done cooking, empty the rice into a bowl. Flavor the rice with a little butter and seasonings like salt and pepper. You may want to go heavy here so they're not bland.

Once peppers are stuffed, top with cheese.

Put the dish (uncovered) into a preheated oven at 350 degrees. Allow to brown a bit and melt cheese. You may even want to put the pepper under the broiler to get the cheese bubbly quickly.



  1. These look delicious, Missy! What a great idea for a carry-in dish for summer, or a side dish with grilled chicken, or as a main dish!

    I think you could also stir some veggies in to the rice - kind of like fried rice. Mmm...I'll have to think about that!

    1. Yeah, Jan. I thought of onions and other veggies after the fact. I cooked squash but ended up using it as a side dish. :)

  2. I love bell peppers! I'll have to try this. I have a stuffed bell pepper recipe with tomato sauce but it's not very popular. I'll see if this is a better fit for my picky eaters!

    1. Virginia, my kids aren't tomato eaters either. Well, actually, my oldest started eating them when he started growing them. :)

      I bet it would be good with mushrooms in the rice.