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Stuffed Halloween Peppers

These super healthy stuffed peppers are gluten free, dairy free and vegan but the flavour will have them coming back for more. The are filled with sautéed onions and mushrooms with a good dose of healthy greens and some black rice - which I love but you can totally sub in plain white, brown or basmati if you like!
Prep Time20 minutes
Cook Time27 minutes
Total Time47 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 1 cup black or basmati rice rinsed clean
  • 2 vegetable broth or water
  • 4-6 whole bell peppers (yellow/orange/red)
  • 2 tablespoons canola oil
  • 1 medium yellow onion chopped
  • 1 cup chopped mushrooms
  • 2 garlic cloves minced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 cups spinach or other greens, cleaned
  • 1/4 cup chopped parsley

Instructions

  • In a medium sized saucepan, place rice and broth together and bring to a boil over medium-high heat; cover, reduce heat and simmer until the water is absorbed, about 30-35 minutes.
  • Remove from heat and set covered pot aside until needed.
  • Slice the tops off the bell peppers, remove and discard the seeds and membranes from the inside of each pepper (keep the top with stem intact) and set aside.
  • Preheat oven to 350°F. Drizzle oil into a large sauté pan and place over medium-high heat. Add onion and chopped mushrooms and sauté for 1-2 minutes, until they begin to tenderize. Add minced garlic, cumin, paprika, pepper, and a generous pinch of salt. Cook for 4-5 minutes, until all the vegetables are cooked thoroughly.
  • Stir in spinach and cook until heated through and the spinach is wilted. Add in cooked rice and check seasoning - adjust adding additional salt, pepper, or cumin to taste.
  • Remove from heat and stir in chopped parsley.
  • Fill each pepper with the rice mixture and place into a baking dish (make sure the baking dish is the right size - you want the peppers to be semi-snug so they don’t tip over while baking).
  • Add a little water to the bottom of the baking dish to steam the peppers while baking. Cover dish with aluminum foil and place onto the middle rack of the pre-heated oven. Bake for 30-40 minutes, or until peppers are soft and filling is hot.