Portions: 6 servings Calories: 486kcal |
Bring in some Caribbean flavor to your dinner, and dress it up in these Peppers stuffed with rice and beans, an unusual and attractive alternative to everyday rice. It's the perfect vegan dish that meat lovers will love, too.
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- Last revised . Published May 2, 2008.Why I ā¤ļø it Recipe Ingredients Preparation
Vegan stuffed bell peppers with rice.
Why I ā¤ļø it
I cooked the rice for this recipe differently than most other rice recipes on our blog. The rice is cooked partially, and then the rice finishes cooking in the oven.
There is some flavor exchange between rice and peppers, which results in a gorgeous and flavorful dish that is easier to make than it seems.
Vegan stuffed bell peppers recipe
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Utensils and tools
Ingredients
- 6 bell peppers
- 5 tablespoons of olive oil
- 2 cups of boiled or canned butter beans (or white beans)
- 1 bay leaf
- 2 teaspoons of minced parsley
- Ā¼ teaspoon of dry, ground oregano
- Ā½ teaspoon of freshly cracked black pepper
- 3 crushed cloves of garlic (about a tablespoon)
- 1 cup of tomato sauce
- 2 cups of vegetable broth
- 2 cups of long-grain rice
- 1Ā½ teaspoon of salt (or more, to taste)
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Prepping peppers
Cut the top of the bell peppers and remove the seeds and the white parts from the inside. Using half the oil grease the bottom of a baking tray, and the outside of each pepper. Set aside.
Step 2: Cooking rice
In a pot, heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and 2 cups of water. Season it with salt to taste.
When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking.
When all the liquid has evaporated remove from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.
Step 3: Cooking peppers
Stuff the peppers with the rice and cover with the top of each pepper. Place them in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil.
Bake in preheated oven to 350 ĀŗF [170 ĀŗC] for 20 minutes. Remove from the oven and try the rice. It should be firm but tender inside. If necessary, return to the oven for another 5 minutes.
Step 4: Serving
Take the tray out of the oven, and keep the aluminum cover on until it's time to serve.
See serving suggestions below.
Top tips
- Note the serving size (1 pepper per person) and double the ingredients if you wish to make bigger portions.
- You can use another type of beans for this dish, red kidney beans, black beans and white beans also work very well.
Serving suggestions
This can be a great vegan side dish, and I love it with Berenjena guisada, a roasted and stewed eggplant dish.
If you are not vegan, you'll love this dish with Cuban ropa vieja, Beef picadillo, Chicken ropa vieja, and these Bacon-wrapped chicken breast rolls.
Variations
You can make this dish with other types of beans like white beans, black beans, pinto beans, or red kidney beans.
For more butter beans recipes, check this Fava beans and bacon salad, and this Moro de habas (rice with butter beans).
Nutritional information
Serving: 1g | Calories: 486kcal | Carbohydrates: 79g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 806mg | Potassium: 941mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3905IU | Vitamin C: 155.3mg | Calcium: 50mg | Iron: 3.7mg
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Vegan bell pepper stuffed with rice.
Ingredients
Instructions
Prepping peppers
- Cut the top of the bell peppers and scoop out the seeds and the white parts from the inside. Using half the oil grease the bottom of a baking tray, and the outside of each pepper. Set aside.
Cooking rice
- In a pot heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, black pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and 2 cups of water. Season with salt to taste.When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking. When all the liquid has evaporated remove it from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.
Cooking peppers
- Stuff the peppers with the rice and cover with the top of each pepper. Place in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil.Bake in preheated oven to 350 ĀŗF [170 ĀŗC]. for 20 minutes. Remove from the oven and try the rice, it should be firm but tender inside. If necessary, return to the oven for another 5 minutes.
Serving
- Serve with meat or fish of your preference.
Cook's notes
Nutrition
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By Tia Clara
, published May 2, 2008 on
Diane, A Broad
This is great! I've seen this done on a macro scale in pumpkins before, but this sounds much more manageable for a single-girl meal.
Jenny
These look really summery and light, very nice indeed! I'll cook my rice the British way - I didn't even know there were other ways!