Stuffed Peppers

Stuffed PeppersRecipe
Photo: Ryan Benyi; Styling: Susan Vajaranant
This recipe makes enough rice to use in Chicken Fried Rice and Rice and Bean Burritos.



Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 35 Minutes
Cook: 55 Minutes

Nutritional Information

Calories 297
Fat 7 g
Satfat 1 g
Protein 8 g
Carbohydrate 54 g
Fiber 8 g
Cholesterol 0.0 mg
Sodium 765 mg


3 cups long-grain brown rice
1 15-oz. can chickpeas, drained and rinsed
Salt and pepper
5 large bell peppers, any color, 1 seeded and diced
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 small zucchini, diced
1 15-oz. can stewed tomatoes, drained, chopped
8 ounces fresh mozzarella, diced, optional


1. Stir rice into 6 cups of boiling water. Return to a boil. Reduce heat to low, cover and simmer for 35 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Divide rice among 3 bowls. Cover 2 bowls; chill for Chicken Fried Rice and Rice and Bean Burritos. Toss chickpeas into remaining rice.

2. Preheat oven to 350ºF. Bring a pot of salted water to a boil. Halve 4 bell peppers lengthwise, core and seed. Blanch in boiling water for 3 minutes. Remove; invert on towels to drain.

3. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add garlic, red pepper, diced bell pepper and zucchini; sauté 5 minutes. Add tomatoes and sauté 2 minutes; toss with rice mixture. Add half of mozzarella, if using.

4. Place peppers in a baking dish. Divide filling among peppers. Cover with foil; bake until heated through, 15 to 20 minutes. Remove foil. Top with remaining cheese, if using; bake until cheese has melted, about 5 minutes.