Brown Rice & Veggie Stuffed Roasted Peppers

Comfort food comes in all kinds of meals, this dinner just may be one of them!  A little different version of stuffed peppers … soft, roasted seasoned pepper halves topped with a mixture of brown rice, onions, garlic, spinach, edamame, tomatoes and cheese, drizzled with some homemade Tomato sauce and you’ve got it! Once baked to heat everything through, I know you won’t be able to eat just one half. Enjoy❤

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3 medium red or green bell peppers, cut in half
extra-virgin olive oil
Salt & Freshly ground pepper, to taste

8 ounces spinach, (6 cups lightly packed), stems trimmed
extra-virgin olive oil
1 medium onion, chopped
½ cup chopped green or red bell pepper, I use the tops of the peppers I’m preparing for the dish
2 cloves garlic, minced
1 cup cooked short-grain brown rice
½ cup freshly grated Parmesan cheese
1/2 cup thawed Edemame
1 tablespoon lemon juice
1 can small diced Italian seasoned tomatoes
Salt & Freshly ground pepper, to taste

To prepare peppers:

Preheat oven to 400 degrees. Halve peppers lengthwise. Cut off tops, chop and save for filling. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a prepared 9-by-13-inch baking dish. Bake until peppers are tender and tops are a little blistered, About 15/20 minutes. When done, let cool slightly. Turn cut-side up and drizzle with a little more olive oil. Set aside till filling is ready.

Filling:

Prepare rice as directed and set aside till needed.
Heat oil in a large skillet on medium. Add onion and chopped bell pepper; cook, stirring often until soft. Add garlic and cook, stirring for another minute, now add in the spinach, tomatoes and Edemame, let cook for a bit more making sure spinach has wilted and all is blended, season to taste. Remove from the heat and let cool slightly.  Stir in rice, Parmesan cheese and lemon juice. Season with salt and pepper if needed making sure filling is tasty and to your liking. Divide the filling among the pepper halves. Drizzle top with Homemade or your favorite store bought sauce.

Add small amt of water and a little extra sauce to the bottom of the baking dish. Cover the peppers with foil and bake until heated through, 20/30 minutes. Uncover and bake for 5 minutes more. Serve hot with extra cheese on top if desired!!

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4 Comments Add yours

  1. run2kar says:

    I enjoyed this meal both at home and once I arrived at work. Delicious. This subtle “twist” on stuffed peppers makes this a “must have” meal … for your dinner and for your lunch, too! Enjoy enjoy enjoy!!!!

    Liked by 1 person

  2. chefkreso says:

    Looks very tasty, I have to try!

    Liked by 1 person

    1. kmuccigrosso says:

      Thank you so much❤️

      Liked by 1 person

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