Stuffed Rainbow Peppers


The other day after a morning volunteering in the greenhouse at Crabtree Farms (shameless plug: volunteering here makes my heart happy!), I took home several sweet peppers for stuffing purposes. I was thinking stuffed peppers would be a good dinner alongside chicken or fish but my mother–who came in town this week–and I ended up making them for lunch instead and not incorporating meat because we’d ordered BBQ the night before. Regardless, they were still delicious!! Today I ate a leftover pepper for dinner and smeared sour cream over the top; that was yummy, too! Here’s the recipe below. As with most of the ones I post on this blog, modifications are welcome if you lack certain ingredients. :)

Stuffed Rainbow Peppers
Anyone can make these deliciously stuffed black bean and rice peppers. They are also perfect for a light lunch or paired with meat for dinner!
  1. 5-6 square-shaped sweet peppers
  2. 2 cups brown rice, cooked
  3. 1 cup (total) of tomatoes, peppers and onions, diced
  4. 2 TBS garlic, minced (canned or fresh)
  5. dried spices - thyme, basil, parsley, red pepper flakes, salt, pepper
  6. 2 cups shredded cheese
  1. Cut tops off peppers, pull out seeds (save/dry them for future use, i.e. planting next summer ;) )
  2. Place peppers in a 9x9 casserole dish
  3. Mix the rest of the ingredients together in a bowl, minus the cheese
  4. Fill peppers with mixture*, sprinkle cheese on top
  5. Bake peppers at 400F for 20 minutes, until cheese is melted and filling is hot. (Bake longer if you like softer peppers.)
  1. *if you have any mixture left you can either eat it as a meal of its own or freeze it for future use!
Oh My Foodness!
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