Recipe by MOTTSBELA
"Red bell peppers are stuffed with a mixture of rice, chard, and black-eyed peas."
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uncooked brown rice
2 1/4 cups
red bell peppers, tops and seeds removed
1 (15 ounce) can
black-eyed peas, rinsed and drained
large Swiss chard leaves, chopped
salt and black pepper to taste
A great idea for a New Year treat! I didn't have peppers, so I sauteed the onion and garlic, then added black eyed peas, canned mushrooms and a ton of swiss chard. A little seasoning topped it off. Served over a bed of rice, this was superb -- and super easy. Great for someone who really doesn't care for black eyed peas too much.
recipe is pretty bland and dry. I cooked the rice in vegetable stock, used 1/2 mild salsa and 1/2 water mix rather than all water. rather than baking the peppers I parboiled them, Dropped them into boiling water for 3 or 4 minutes. black beans and kale were my other substitutes because that was what I had on hand. my vegetarian friend gave them 5 stars.
Excellent recipe! I doubled the ingredients (8) and added all of the Swiss Chard (bunch) also, I added a half cup of parmesan cheese to the mix. AMAZING
Used green peppers instead of red and onion powder instead of an actual onion (Hubby doesn't care for onions). Also added several more leaves of swiss chard...we like our greens!
Love this recipe! I added diced mushrooms, and sauteed them with the onions, garlic, and olice oil before adding the beans and rice. I also substituted baby spinach for swiss chard because that's what I had on hand. Came out great! Two meat eaters gave it rave reviews and said if they didn't know if was a vegetarian recipe, they wouldn't have guessed.
I made quite a few modifications but this recipe is pretty forgiving...it turned out amazing! I had a meat eater say "if I could eat stuff like this every day, it would be easy to be a vegeatarian". Only thing with this recipe is it took way longer to roast the red peppers...closer to 40 minutes.
I added mushrooms and used extra swiss chard (rainbow chard actually) like some of the other users. The mushrooms were good for a meaty texture.
I cooked the rice with diced tomatoes/broth along with the water.
I used chick peas instead of black eyed peas, because that's what I had. I think the others would be better, but it was still delish.
I also added a cheese alternative to the mix to keep it sticky.
A few dashes of cumin and drizze of agave nectar in the mix rounded out the flavor nicely. The photo with the red peppers were mine. They tasted as good as they looked!
Great vegetarian version of stuffed peppers! I did cook the rice in beef broth, next time I may use mushroom broth to "beef" it up & keep it truly vegetarian. I also added stewed tomatoes to the black eyed pea mixture, as it appeared a bit dry for stuffing and baked the peppers in tomato juice as I like a saucy stuffed pepper. I didn't garnish it with cheese, but my husband thought it needed it...something his Mom did I suppose. Thank you MOTTSBELA for sharing your recipe! I agree with other reviews about a great way to use black eyed peas, but also my overabundance of swiss chard.
I was really looking forward to making this recipe, but it was really disappointing. Didn't have much flavor and the stuffing was really dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Bela's Stuffed Red Bell Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 271
** Calories from Fat: 29
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