Thursday, May 30, 2024
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Basmati Rice Stuffed Red Bell Peppers (V, GF)

Basmati Stuffed Pepper

There is something intriguing about stuffed food. When I hear the word “stuffed” with regard to foods like stuffed chicken breast, stuffed mushrooms, stuffed potato skins and stuffed bell peppers, my mouth instantly begins to water. These Basmati Rice Stuffed Red Bell Peppers are sure to cause you to have the same response.

Here’s what you’ll need:

2 cups cooked organic white basmati rice

3 red bell peppers cut in half and white membrane scooped out

1 small/medium white onion diced

1/2 cup whole cashews

2 garlic cloves chopped

2 tablespoons fresh cilantro chopped

2 tablespoons Italian seasoning

2 tablespoons olive oil

1/2 cup water

1-2 cups kale chopped

Salt to taste

Here’s what you’ll do:

Preheat oven to 400 degrees Fahrenheit. Cook basmati rice as directed on package. Place cut red bell peppers on a cookie sheet and drizzle 1 tablespoon of olive oil over them. Place them in the oven to cook for 20 minutes or until barely tender. Add diced white onion, cashews and 1 tablespoon olive oil to a saucepan over medium heat. Stir occasionally for 5 minutes or until the onions are translucent and the cashews are browning. Then add chopped garlic, fresh cilantro and Italian seasoning to mixture. Stir for 1 minute and then add water and chopped kale. Cover and let kale steam for 5 minutes. Finally, in a large mixing bowl add saucepan mixture to 2 cups of cooked basmati rice. Mix well and add salt and more seasonings to taste.

Remove bell peppers from oven and carefully stuff them with the basmati rice mixture. Place stuffed bell peppers back in the heated oven for 10 more minutes.

Enjoy these stuffed bell peppers hot or cold with a side salad for lunch or dinner!

About Ginna Mueller

Ginna Rose Mueller has her B.S. in Kinesiology from California Polytechnic State University. She finds her passion in learning as much as she can about holistic health practices and is particularly fond of holistic nutrition. She lives in the beautiful town of Cambria, California, where she works as a chiropractor's assistant, teaches yoga and cooks holistically for individuals in her area. She and her husband, Brian, enjoy fresh vegetables from their whimsical garden and are conscious of living in simple abundance. She loves “make your own” anything and is always creating and experimenting. Brian has named her the family scientist. She lives in awe of what God can do when we live free of societal fears and look forward with faith.
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