Vegetarian Stuffed Peppers
These peppers are a magnificent main dish that you can serve with salad or white rice.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 bell pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 fresh chives, chopped
  • 1 clove garlic, chopped
  • 1/4 cups peas
  • 2 tablespoons parsley, chopped
  • 2 tablespoons peppermint, chopped
  • 1/2 cups brown rice, cooked
  • 1 teaspoon cinnamon
  • 2 limes, the juice
  • 2 tablespoons tomato purée
  • 1 can tomato, chopped
  • 1 chayote, chopped
Preparation
1h
0 mins
Low
  • Carefully cut off the top of each pepper and set it aside as we will use it to cover them later. Check that each pepper stands upright, and if not, make a small cut at the bottom. Remove seeds and cook in salted water for 4 minutes, drain, and rinse in cold water. Set aside.
  • Heat olive oil and fry garlic and onion, add green onions and peas for 5 minutes. Add rice, herbs, chayote, cinnamon, and puree. Season with salt, pepper, and lemon.
  • Stuff the peppers and put their tops back on, arranging them in a baking dish.
  • Make a seasoned tomato broth and add lemon. Serve the broth around the peppers and heat in the oven for 40 minutes so they don’t fall apart. Serve with pita bread and salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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