READY IN ABOUT 1½ hrs

Bela's Stuffed Red Bell Peppers

Read Reviews (8)

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

Directions

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.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Jan 05, 2011

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.

—ashort84

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Sep 02, 2011

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

—Keryn

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9 Ratings

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Jun 22, 2010

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!

—SCOTTGIRLS

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May 23, 2012

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!

—Creativenicole

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Oct 07, 2011

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.

—Jessica Paige

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Oct 03, 2011

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.

—Christen

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Apr 19, 2013

great basic recipe...great directions...i was actually successful! woohoo! I added a texican flare and incorporated oregano and black beans while it was simmering and then a little bit of taco seasoning, cumin and cilantro at the end before stuffing....ahhhmazing!

—bella.dani1

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Dec 30, 2012

This was really good. I feel like it just lacked a tiny bit of flavor. I would maybe add some thyme or oregano to it next time, but it was excellent otherwise.

—nica88

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Nutrition

Calories
271 kcal
14%

Carbohydrates
51.4 g
17%

Cholesterol
0 mg
0%

Fat
3.2 g
5%

Fiber
8.5 g
34%

Protein
9.5 g
19%

Sodium
472 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 472mg 19 %
Potassium 634mg 18 %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 8.5g 34 %
Protein 9.5g 19 %
** Sugars 5.4g
Vitamin A 104 %
Vitamin C 272 %
Calcium 8 %
Iron 26 %
Thiamin 29 %
Niacin 40 %
Vitamin B6 39 %
Magnesium 42 %
Folate 65 %

* 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.