Retro Stuffed Peppers

  • Yield 6 servings

The key to great stuffed peppers is cooking the rice almost all the way before incorporating it into the stuffing.


1 cup water
1/2 cup raw white basmati rice
1 tablespoon olive oil
1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, minced
2 teaspoons dried leaf oregano
1/4 cup minced fresh parsley
1 pound ground soy beef (such as Gimme Lean made by Lifelight or Boco Burger brand)
Salt and fresh-ground black pepper, to taste
1 (26-ounce) jar marinara sauce
1 (14.5-ounce) can diced tomatoes in juice
1 cup loose-packed basil leaves
6 medium red, yellow or green bell peppers


  1. In a small saucepan with a tight-fitting lid, bring water to a boil. Add basmati rice, stir, cover and simmer 20 minutes until nearly tender. Transfer rice to a large mixing bowl.
  2. Meanwhile, heat oil in a medium saute pan or skillet and saute onions, celery, garlic and oregano 3 minutes until tender. Add sauteed vegetables to rice. Add parsley, soy beef, salt and pepper to rice and mix to combine.
  3. Combine marinara sauce, diced tomatoes and basil leaves in a nonreactive medium bowl. Spoon 1 cup of tomato sauce mixture on bottom of a 2.5-liter baking dish.
  4. Cut a 1/2-inch slice off top of each pepper. Remove seeds; reserve top pieces. Stuff peppers with rice mixture, leaving about 1/2-inch head space. Place top of each pepper back in place and stand peppers in baking dish.
  5. Pour remaining sauce over peppers. Cover loosely with foil and bake 50 minutes. Remove foil and bake an additional 15 minutes until lightly browned. Cool 10 minutes and serve.



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