Bela's Stuffed Red Bell Peppers

Bela's Stuffed Red Bell Peppers

14
MOTTSBELA 77

"Red bell peppers are stuffed with a mixture of rice, chard, and black-eyed peas."
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Ingredients

1 h 20 m servings 271 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  3. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
  4. Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 i...

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...

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...

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 vegeatar...

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...

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 i...

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.

As a side dish the filling is great but I'm not convinced that it pairs well with a cooked red bell pepper. I used pinkeye purple hull peas instead of blackeyed peas which I prefer and substitut...