Bela's Stuffed Red Bell Peppers

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
3. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
4. Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

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Reviews (8)

Your Rating:

10

ashort84

Jan. 5, 2011

"A great idea for a New Year treat! I didn't have peppers, so I sauteed the onion and garlic, then added black eyed peas, canned mushrooms and a ton of swiss chard. A little seasoning topped it off. ..." See more Served over a bed of rice, this was superb -- and super easy. Great for someone who really doesn't care for black eyed peas too much."

7

Keryn

Sep. 2, 2011

"Excellent recipe! I doubled the ingredients (8) and added all of the Swiss Chard (bunch) also, I added a half cup of parmesan cheese to the mix. AMAZING..." See more"

6

SCOTTGIRLS

Jun. 22, 2010

"Used green peppers instead of red and onion powder instead of an actual onion (Hubby doesn't care for onions). Also added several more leaves of swiss chard...we like our greens!..." See more"