Vegetarian Baked Stuffed Red Bell Peppers

Total Time
Prep 0 mins
Cook 20 mins

Good served with: stewed tomatoes and corn bread.

Ingredients Nutrition


  1. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
  2. Drain if necessary.
  3. Set aside. Cut peppers in half.
  4. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
  5. Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
  6. Melt butter in small skillet. Add onion, celery, and sunflower seeds.
  7. Saute until onion is tender.
  8. Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
  9. Put about 1/3 cup hot water in bottom of dish.
  10. (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.
Most Helpful

4 5

Well, the stuffing was good but there was not enough of it. I used 3 pepper, two large and one smaller. I needed more stuffing. I think 2 large peppers would be better (4 halves). Also agree that maybe some tomatoe sauce would be yummy with this. It was good.

5 5

Made this for my daughter and she loved it. I dissolved a veggie bouillon cube in the rice cooking water for more flavor. Added two cooked diced carrots and some Braggs Aminos. This is a good recipe to mix in leftover cooked vegetables and use up what you have on hand. Almost any vegetable would be good.

2 5

The hubby and I both felt that these were just "okay." For the time put in, I was definitely hoping for a lot more flavor. I used vegetable broth to cook the rice and followed the recipe exactly, besides adding mushrooms to my pepper. Thanks for the recipe.