These Rice Stuffed Baked Peppers are super easy to make and are the ultimate filling healthy dinner. You can easily batch cook them, so you will have dinner sorted for the next couple of days.
They are also ideal as a side dish, rather than for a full meal.
They are also gluten-free, so it’s the perfect meal for all diets.
All you need to do is to cook your rice filling with the onions, carrots, and spices, then literally stuff the peppers with the rice mixture. Bake the stuffed peppers with a bit more vegetable stock in the oven for about 50 minutes, making sure you turn the peppers on the other side whilst you are baking them so that they cook evenly on both sides.
If you want to make these Rice Stuffed Baked Peppers even quicker or you have left-over rice you want to use up, simply fill your peppers with the precooked rice, and lay them on a baking dish and drizzle some olive oil generously and bake for about 25 minutes on 210c.
All you want really is to cook the peppers, because the rice is already cooked, and of course you want the peppery flavor in your rice too. So that’s another option you can cook these stuffed peppers.
There are approximately 250 calories per stuffed pepper.
250g of uncooked rice ( I used a mixture of brown and wild rice to make it healthier, but any rice is fine )
6 red bell peppers
3 cloves of garlic minced
2 medium-sized carrots
4-5 tbsp tomato puree
400ml of vegetable stock, + 400ml extra for when we bake the peppers
1,1/4 teaspoons of Paprika
Freshly ground Black Pepper
1/2 teaspoon of salt
Half a bunch of chopped parsley
Preheat oven to 210.
1. Peel and grate the carrots, then dice the onion. Cook the onion and carrots in a pan with some oil until soft, then add the paprika, the garlic, and the rice. Cook for 2 minutes and add the 400ml of stock. Cook for a couple of minutes whilst stirring the rice until the water has almost evaporated.
2. Then add the tomato puree, the diced parsley, and the spices and salt. Combine together, cook for 1 more minute, then take it off the heat.
3. Cut the tops of the peppers and scoop all the seeds out. Fill the peppers with the rice mixture. Lay them carefully on a deep baking dish, and add the remaining 400ml of stock to the baking dish. Drizzle some olive oil on top and bake for about 50 minutes, turning them half-way through the cooking.