Herb Stuffed Bell Peppers

Since the beginning of Summer I had been wanting to try a stuffed bell pepper recipe, so back in July I actually got around to trying one. I searched a few sites, but all I found were non-vegetarian recipes. I finally decided to just alter a recipe to fit what I wanted, since I pretty much do that every time I cook anyway, haha.

Here's what I came up with (altered from here):

Herb Stuffed Bell Peppers

4 large sweet red peppers
1/2 chopped onion
3 cups cooked brown rice
2 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon oregano
1/4 cup vegetable broth
2 teaspoons balsamic vinegar
2 1/2 teaspoons dried basil
1/4 cup grated Parmesan 
1/4 cup grated mild cheddar

Wash the bell peppers, cut the tops out and remove the seeds.


Bring a pot of water to a boil and put the peppers in for 10 minutes.

Cook onion in a pan over medium heat until brown. Remove from the heat and stir in the rice, parsley, salt, cayenne and oregano.

In a small saucepan, bring the broth to a boil. Stir in the balsamic vinegar, basil and parmesan cheese.
Mix all ingredients and then spoon into the peppers.

Place the peppers in a shallow baking dish, cover and bake at 350 degrees for 30 minutes. Sprinkle cheddar cheese over the tops and bake uncovered for 5-10 minutes.

We really enjoyed these and I thought they were quite hearty for a vegetarian meal. There's a lot of flavor packed in to them and they are very filling.