Hearty Vegan Stuffed Bell Peppers with Brown Rice and Mung Beans


American, Autumn, Baking, Casserole, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Low-Carb, Low-Sugar, Lunch, Main Dish, Meals, Mediterranean, Recipes, Season, Spring, Stovetop, Summer, Type of Dish, Vegetarian, Winter
  • By Sarah Koszyk, MA, RDN on
  • February 11th, 2013
Meatless Monday: Hearty Stuffed Bell Peppers with Brown Rice & Mung Beans (Vegan)
 
Prep time
Cook time
Total time
 
These stuffed bell peppers are perfect for Meatless Mondays. I prepare the rice stuffing and stuff the actual peppers on Sunday. Then, Monday evening, when I come home from work, I just pop the stuffed peppers in the oven and cook for 30 minutes. It’s a great make-ahead dish.
Author:
Recipe type: Entree
Cuisine: Vegan, Vegetarian, American
Serves: 6
Ingredients
  • 6 bell peppers, 4 green and 2 yellow (or you can use all green)
  • 2 cups water
  • ½ cup brown rice
  • ½ cup dried mung beans (or you can use another bean such as dried lentils. If you choose black beans or garbanzo beans, get them from a can: already ready-to-eat)
  • 1 red onion, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 2 medium tomatoes, diced
  • 1 jalapeno, de-seeded and finely diced
  • ½ cup basil, chopped
  • ½ cup Italian flat-leaf parsley, chopped
  • ¼ cup Balsamic vinegar
  • Salt & Pepper to taste
  • (***For a non-vegan version, you can also use ¼ shredded parmesan cheese OR 6 oz. feta cheese)
Instructions
  1. Preheat the oven to 350° Bake.
  2. Put the water in a pot and bring to a boil. Add the rice and beans (if using canned beans, just add the rice and reduce water to 1 cup), cover, reduce heat to a simmer, and cook until all the water is absorbed: about 30 minutes.
  3. While the rice/beans are cooking, cut the tops off the peppers. Scoop out the insides and throw away the seeds.
  4. Parboil the 6 peppers in 1-inch of water for about 4 minutes.
  5. Remove from water and drain upside down.
  6. Spray a large saucepan with an oil spray. Add the red onion, carrot, celery, tomatoes, and jalapeno. Cook for 6-8 minutes. Take off the heat and put in a large bowl.
  7. When the rice mixture is done cooking, add the rice/beans to the bowl.
  8. Add the basil, parsley, vinegar, salt & pepper, and stir all ingredients together. If using Parmesan or feta cheese, add that, also, to the bowl.
  9. Using a cooking spray, spray a 9 x 13 Pyrex glass and line up the peppers.
  10. Last of all, spoon the mixture into the peppers. (This is the step which you can stop if eating the stuffed peppers the next day).
  11. Bake the peppers for 20 minutes with the tops on. Remove the tops and bake for an additional 10 minutes. Bon appétit!
Nutrition Information
Serving size: 1 stuffed pepper Calories: 187 Fat: 1.2 Saturated fat: 0.3 Carbohydrates: 38.1 Sugar: 10.5 Sodium: 40.4 Fiber: 7.6 Protein: 7.6 Cholesterol: 0

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6 responses to “Hearty Vegan Stuffed Bell Peppers with Brown Rice and Mung Beans”

  1. Massage says:

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  2. Daniel Beaulieu says:

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  3. Daniel Beaulieu says:

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