Vegetarian Stuffed Peppers with Brown Rice

These stuffed peppers with rice make a delicious vegetarian dinner that’s simple and easy to make. The rice stuffing also contains mushrooms and chickpeas for added flavour and goodness. 

These colourful vegetarian stuffed peppers with rice make a satisfying vegetarian meal.  They contain nutritious brown rice, chickpeas for added protein and mushrooms for added flavour.  Preparation is very uncomplicated and if you cook the rice ahead you’d be able to make the stuffing in less than 20 minutes.

Equipment you’ll need

• Kitchen scales/measuring cup
• Chopping board and knife
• Pot with lid for boiling the rice
• Large pan and spatula for frying the mushrooms and onion
• Large mixing bowl and spoon
• Casserole dish, approx. 6-7 cm deep

How to make stuffed peppers with rice: step-by-step

1.Boil the rice in salted water about 5 minutes less than specified on the pack instructions ( a little al dente). Remove from the heat and set aside to cool. In the meantime prepare the peppers by cutting out the tops and removing the seeds (do not discard the tops).

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2. Fry the onion and garlic in a little oil for 3-4 minutes until softened, then add the mushrooms and cook for 5-6 minutes, stirring often, or until the water has been absorbed. Season to taste.  Preheat the oven to 180 C.

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3. In a mixing bowl combine the rice (once cooled) with the mushroom mixture, chickpeas, herbs, grated cheese and onion granules.  Stir thoroughly and adjust the seasoning if needed.

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4. Stuff the peppers with the mixture packing in well, cover the peppers with their tops, place in your casserole dish and drizzle with a little oil.

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5. Bake for 1-1.5 hours, according to preference.  Remove from the oven, set aside for 5 minutes, then serve.

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Top tips for making vegetarian stuffed peppers

• Peppers: Use any colour bell pepper you like.
• Seasoning: It is important to season the filling ingredients well before stuffing the peppers, so be generous especially with the pepper.
• Cooking time in this recipe is flexible and really depends on individual preference.  I like my peppers quite soft so I can easily remove their skin.  I tend to keep them in the oven for about 1 and 1/2 hours, but you can take them out sooner (cook for at least 45 minutes).
• Best served immediately.  Cover and refrigerate leftovers for up to 3 days. Reheat in the microwave.
• Freezing: Once cooled place in a plastic container and freeze for up to 3 months.

Keep in touch!

If you make this stuffed peppers with rice recipe I’d love to know how it turned out for you. Did you use different herbs? Let me know in the comments below, thanks!

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More stuffed peppers recipes

• Cauliflower Rice Stuffed Peppers with Feta
• Easy Stuffed Peppers with Turkey and Rice

Check out also this collection of over 12 healthy vegetarian pasta meals for more easy vegetarian cooking inspiration!

Print Recipe

5 from 1 vote

Vegetarian Stuffed Peppers with Brown Rice

These stuffed peppers with rice make a delicious vegetarian dinner that's simple and easy to make. The rice stuffing also contains mushrooms and chickpeas for added flavour and goodness. 

Prep Time30 mins

Cook Time1 hr 30 mins

Total Time2 hrs

Course: Dinner, Lunch

Cuisine: International

Keyword: stuffed peppers

Servings: 6 people

Calories: 307kcal

Author: Monika Dabrowski

Ingredients

• 6 peppers
• 190 g brown rice
• 240 g chickpeas drained, canned (drained weight)
• 300 g mushrooms finely chopped
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 4 tbsp parsley finely chopped
• 60 g mature cheddar cheese coarsely grated
• 1/2 tsp onion granules/powder
• Fine sea salt and pepper to taste
• 2 tbsp olive oil plus more for drizzling

Metric - US Customary

Instructions

• Boil the rice in salted water about 5 minutes less than specified on the pack instructions ( a little al dente). Remove from the heat and set aside to cool. In the meantime prepare the peppers by cutting out the tops and removing the seeds (do not discard the tops).
• Fry the onion and garlic in a little oil for 3-4 minutes until softened, then add the mushrooms and cook for 5-6 minutes, stirring often, or until the water has been absorbed. Season to taste.  Preheat the oven to 180 C/ 350 F/ gas mark 4.
• In a mixing bowl combine the rice (once cooled) with the mushroom mixture, chickpeas, herbs, grated cheese and onion granules.  Stir thoroughly and adjust the seasoning if needed.
• Stuff the peppers with the mixture packing in well, cover the peppers with their tops, place in your casserole dish and drizzle with a little oil. Bake for 1-1.5 hours, according to preference.  Remove from the oven, set aside for 5 minutes, then serve.

Notes

• Peppers: Use any colour bell pepper you like.
• Seasoning: It is important to season the filling ingredients well before stuffing the peppers, so be generous especially with the pepper.
• Cooking time in this recipe is flexible and really depends on individual preference.  I like my peppers quite soft so I can easily remove their skin.  I tend to keep them in the oven for about 1 and 1/2 hours, but you can take them out sooner (cook for at least 45 minutes).
• Best served immediately.  Cover and refrigerate leftovers for up to 3 days. Reheat in the microwave.
• Freezing: Once cooled place in a plastic container and freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 75mg | Potassium: 620mg | Fiber: 7g | Sugar: 7g | Vitamin A: 776IU | Vitamin C: 102mg | Calcium: 124mg | Iron: 3mg