High-Fiber Brown Rice Stuffed Peppers Recipe Is a Vegan Masterpiece by Hari Pulapaka and Dr. Jenneffer Pulapaka

Looking for a new vegan or vegetarian recipe? Whether you want a quick meal, a nutritious dinner or a heart-healthy dessert, our new cookbook, The Heart Healthy Plant-Based Cookbook, offers over 100 meticulously crafted recipes designed to lower blood pressure, reverse heart disease and support cardiac recovery. This easy vegan brown rice stuffed peppers recipe is one of the delicious, plant-based offerings from the book.

To make these vegan and vegetarian stuffed peppers you will need large yellow or red bell peppers, brown rice, a shallot or red onion, fresh kale, jalapeno, celery, fresh parsley, macadamia nuts or almonds, apple cider vinegar, a lemon for juicing and zesting and black pepper. The peppers cook up in about 45 minutes in the oven. Delish and so healthy!

All the wholesome ingredients are full of health benefits! Check out the health benefits of bell peppers, the health benefits of kale, the health benefits of brown rice and the health benefits of almonds. Serve these healthy low-sodium stuffed peppers for lunch or dinner as a main, or as a side dish with dinner.

Heart Health Note: Capsicum annuum encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers, a few chili peppers, New Mexico chili and cayenne peppers. All have antioxidant and anti-inflammatory activities beneficial in the prevention of cardiovascular disease.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 

Ingredients

• 4 large yellow or red bell peppers, cored
• 2 cups brown rice, cooked
• 1 shallot or small red onion, minced
• 1 cup kale, chopped finely
• 1 jalapeno, chopped finely (optional, use as much as you desire)
• 2 sticks celery, chopped finely
• 1 tablespoon freshly chopped parsley leaves
• 1/4 cup macadamia nuts or almonds, chopped coarsely
• 1/4 cup apple cider vinegar
• 1 lemon, zest and juice
• black pepper, as desired

Here's how to make it: 

1. Cut across the pepper at the stem end and carefully scoop out the seeds and excess pulp. This constitutes the cap of the finished dish. Retain the stem of the cap for a nicer presentation. (We use yellow or red bell peppers, but you could use orange if desired. All the colorful peppers are healthy and nutritious!)
2. In a bowl, mix the brown rice, shallot, celery, kale, jalapeno, parsley, nuts, vinegar, lemon juice and zest, and black pepper. Essentially, this is a brown rice salad. Taste it and adjust acidity and other flavors.
3. Fill each hollowed out pepper with the brown rice salad.
4. Place the stuffed peppers on a baking sheet, replace the cap and roast in the oven at 350 degrees F for 45 minutes. Allow the roasted peppers to cool a bit. Serve as is or with a side salad. Store any leftovers in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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