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Easy Rice Stuffed Peppers

This is such a quick and easy recipe. A tasty and healthy dish that it’s suitable for coeliac/gluten intolerant, grain free, vegan and vegetarian diet. It’s also packed with delicious ingredients and really nutritious.  (gluten free, grain free,  dairy free, vegan & vegetarian friendly)
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6

Ingredients

  • 6 Peppers (any colour but use a variety of colours if you wish)
  • 1 Small aubergine
  • ½ Cup Chopped onion
  • 1 Tin (400g) chopped tomatoes
  • 2 Cups Cooked brown rice
  • 2 Garlic cloves, crushed
  • ¼ Tsp Chilli flakes
  • 1 Tsp Sweet Paprika
  • 1 Tsp Oregano
  • 1 Cup Vegan/cheddar cheese 
  • 1 ½ Tbsp Extra virgin olive oil

Instructions

  • Preheat oven to 200∞Celcius
  • Lightly Greece a muffin tray with ½ a tablespoon of extra virgin olive oil 
  • Cut peppers lid off & remove seeds
  • Brush peppers with extra virgin olive oil and bake for 10 minutes
  • To a pan heat the remainder of your oil, fry the onions and aubergine
  • Add the tinned tomatoes, sweet paprika, chilli flakes & oregano 
  • Add the cooked rice and simmer for 30 mins 
  • Evenly stuff the peppers with the rice mixture and top with vegan/cheddar cheese
  • Bake for 20-25 mins
  • Top with parsley & enjoy