Stuffed Rainbow Peppers

The other day after a morning volunteering for Mike in the greenhouse at Crabtree Farms (shameless plug: volunteering here makes my heart happy!), I took home several sweet peppers for stuffing purposes. I was thinking stuffed peppers would be a good dinner alongside chicken or fish but my mother–who came in town this week–and I ended up making them for lunch instead and not incorporating meat because we’d ordered BBQ the night before. Regardless, they were still delicious!! Today I ate a leftover pepper for dinner and smeared sour cream over the top; that was yummy, too! Here’s the recipe below. As with most of the ones I post on this blog, modifications are welcome if you lack certain ingredients. :)

Stuffed Rainbow Peppers

stuffed peppers


    • 5-6 square-shaped sweet peppers
    • 2 cups brown rice, cooked
    • 1 cup (total) of tomatoes, peppers and onions, diced
    • 2 TBS garlic, minced (canned or fresh)
    • dried spices – thyme, basil, parsley, red pepper flakes, salt, pepper
    • 2 cups shredded cheese


1. Cut tops off peppers, pull out seeds (save/dry them for future use, i.e. planting next summer ;) ) 2. Place peppers in a 9×9 casserole dish 3. Mix the rest of the ingredients together in a bowl, minus the cheese 4. Fill peppers with mixture*, sprinkle cheese on top
*if you have any mixture left you can either eat it as a meal of its own or freeze it for future use!
5. Bake peppers at 400F for 20 minutes, until cheese is melted and filling is hot. (Bake longer if you like softer peppers.)



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