Bela's Stuffed Red Bell Peppers Recipe - Allrecipes.com
Bela's Stuffed Red Bell Peppers Recipe
  • READY IN ABOUT hrs

Bela's Stuffed Red Bell Peppers

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
ADVERTISEMENT

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.

 
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

 
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!

 
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.

 
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!

 
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.

 
Feb 27, 2014

Delicious! I cooked my rice in 2 cups of low sodium veggie broth for some extra flavor, used black beans instead of pinto (what I had in the pantry), and used the entire onion and whole bunch of rainbow chard. You can never have too many veggies! I would recommend some hot sauce (cholula, sriracha, etc), or even some cayenne, thrown into the filling. Otherwise, great as-is!

 
Feb 19, 2014

Great recipe! Made a few modifications, I also had to bake the bell peppers for about 40 minutes. I added cumin and cayenne pepper, extra chard, and cilantro just before serving. I also cooked the brown rice with vegetable broth. It was delicious! Will definitely make this again.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Beef and Rice Stuffed Bell Peppers

This simple technique makes stuffed peppers even more delicious.

Vegetarian Stuffed Peppers

See how to make a hearty vegetarian main course.

Stuffed Peppers My Way

These roasted green bell peppers are stuffed with a savory feta and rice mixture.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States