Vegan Wild & Brown Rice Stuffed Red Peppers
This tasty recipe was inspired by my lovely mother, Diana. When I started to support my health by eating a plant-based, vegetarian diet, my Mom made these amazing stuffed red peppers during one of my visits.
When you radically change your diet, it’s always so wonderful to have the support of the ones you love. Thanks, Mom!
If you’re looking for something that is vegan and very filling, this recipe is perfect! It’s so satisfying, and the beauty part is, you can put the stuffed peppers in a big dutch oven pot, and simply walk away.
I love being able to place a meal in the oven and walk away. Sometimes I just don’t feel like hovering over my stove — especially on a hot, summer day.
I typically make these stuffed peppers fat-free — and, yes, they are still incredibly scrumptious. If you’re not living fat-free or low-fat, feel free to add some olive oil or coconut oil to the recipe. You can also add a dollop of greek yogurt on top.
Bon appetite, everyone! And, rock your health with these stuffed red peppers.
- 3 red peppers
- 3/4 cup of brown basmati rice
- 1/4 cup of black, wild rice
- 1 cup + 1/3 of a cup of fresh, filtered water
- 1/2 of a red onion, diced
- 1 small zucchini, chopped
- 2 cups of peas
- 1 large can of organic crushed tomatoes (I love these organic tomatoes — the cans are BPA free!)
- 2 cloves of garlic, minced
- 2 tsp of sea salt
- 1 tsp of black pepper
- 1 tsp of crushed fennel seeds
- 2 dried bay leafs
- 2 tbsp of fresh, finely chopped rosemary
- Heat a medium sized pot on the stove. Once heated, add the brown and wild rice, and toast the rice for 2-3 minutes, stirring constantly.
- Take the pot off the heat, and add 1 + 1/3 of a cup of water. Bring the water to a bowl, then transfer the pot to the smallest burner on the stove. Reduce the heat to the lowest temperature. Cover the pot, and cook the rice for 40-45 minutes (or, until the rice absorbs the water).
- **Note — this recipe initially under-cooks the rice. You want the rice to be slightly tough after 40-45 minutes, so that the rice will finish cooking once placed in the peppers**
- While the rice is cooking, wash the red peppers, and cut them length-wise. Discard the white pith and seedy core.
- When the rice is finished cooking, pour it into a large mixing bowl and add diced onion, chopped zucchini, peas, chopped rosemary, minced garlic and salt and pepper. Mix thoroughly.
- To a dutch oven or baking dish, pour 1/3 of a can of the crushed tomatoes. Sprinkle the tomatoes with 1/2 tsp of crushed fennel seeds and 2 pinches of salt and pepper. Place the 2 bay leaves on top of the crushed tomatoes.
- Stuff each red pepper half with the rice stuffing, and place the red pepper into the dutch oven or baking dish. Cram the peppers in. You can even stack the peppers on top of each other.
- Pour the remaining rice stuffing on top of the stuffed peppers.
- Pour the remaining crushed tomatoes on top of the rice and stuffed peppers. Sprinkle the remaining crushed fennel seeds on top, along with 2 pinches of salt and pepper.
- Bake the peppers, with the lid on, for 1 hour and 30 minutes at 350ºF.