Prep and Cook time: 50 minutes
Makes 4 servings
Ingredients
- 4 c cooked brown rice
- ⅔ c diced yellow onion
- 3 garlic cloves, minced
- ¼ c raisins
- 2 tbs dried parsley
- 2 tbs olive oil
- 1 bay leaf
- 1 tsp salt (or to taste)
- 4 red or yellow bell peppers
Directions
- Put all the ingredients except peppers in a large saute pan on medium heat. Cook for 10-15 minutes. Onions should be soft but not brown. Remove the bay leaf.
- While the rice mixture is cooking, preheat oven to 400 degrees and prep the peppers
- Cut the tops off the peppers and scoop the seeds out. Rinse
- Stand the peppers in baking dish, brush outsides with oil, and fill rice mixture
- Bake for about 20 minutes
- Serve while warm
Tips
- You can replace rice with quinoa or cauliflower rice
- Can add ¼ tsp ground cumin to rice mixture as it cooks to add more spice
- Add ground chicken, beef, or chickpeas for protein
- Make rice mixture the day before and cook peppers right before serving for something quicker
- Only keep in refrigerator for 1-2 days, pepper will soften overnight from moisture inside
**recipe from Easy. Whole. Vegan, Cookbook Melissa King
Author: Shae James