< Return to Seasonal Recipes

Stuffed Bell Peppers


4 peppers
1 tbsp. olive oil
1 sm. onion, chopped
1 clove garlic, minced
1 tsp. oregano
1 tsp. basil
2 carrots, julienned
1 c. peas, fresh or frozen
1 tomato, diced
1/2 c. finely chopped walnuts
1 1/2 c. cooked brown rice
2 to 3 c. tomato sauce (your favorite bottled or homemade)


  1. Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes.
  2. Meanwhile, heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through.
  3. Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.