Stuffed Bell Peppers


  • 4 bell peppers
  • 1 1/3 cups pre-cooked brown rice (ex: Uncle Ben’s Ready Rice)
  • 1 cup chopped vegetables of your choice (Ex: corn, carrots, zucchini, etc…)
  • 1 Tbsp. minced garlic
  • 2 (8 oz.) jars tomato sauce
  • Juice of 2 lemons


Suggested Toppings:

  • Cheddar cheese
  • Salsa
  • Avocado
  • Pico de gallo



  1. Preheat oven to 300ºF.
  2. Hollow out bell peppers by cutting off the tops and removing the seeds. Rinse.
  3. Cook rice according to instructions on package.
  4. Place bell peppers on a baking sheet, and bake for 5 minutes to soften.
  5. Place cooked rice in a lare pot over low heat. Add chopped vegetables, garlic, and 1 1/2 jars of tomato sauce. Stir continuously until well mixed and vegetables are soft.
  6. Add lemon juice and mix well.
  7. Spoon the rice mixture into the hollowed out bell peppers, filling to the top.
  8. Bake for 15-20 minutes, or until the bell peppers are soft.
  9. During final five minutes, add rest of the tomato sauce and cheese on top. Continue baking.
  10. Add optional toppings and enjoy!

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