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Garden Style Stuffed Peppers

Natural.Foodie's picture
Ingredients
  Peppers 6 (Uncooked, Red / Green)
  Cooked brown rice 2 Cup (32 tbs)
  Carrot 1 Large, shredded
  Uncooked peas 1⁄4 Cup (4 tbs)
  Celery stalk 1 , finely chopped
  Raw cauliflower 1⁄2 Cup (8 tbs), finely chopped
  Scallions 2 , thinly sliced
  Hard-cooked eggs 2 , chopped
For dressing
  Oil 2 Tablespoon
  Vinegar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Dry mustard 1 Teaspoon
Directions

GETTING READY
1) Remove the tops of peppers and remove seeds and membranes.
2) Dice tops.

MAKING
3) In a large bowl, combine diced pepper tops with rice, remaining vegetables, and eggs.
4) In a small bowl, combine dressing ingredients and pour over rice mixture.
5) Keep to chill at least 1 hour to blend flavors.
6) Into peppers, stuff the rice mixture.

SERVING
7) Either serve the peppers immediately or chill until needed.

TIP:
The cold rice mixture can be stored in the refrigerator for a day if necessary.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Pepper
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes

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