Red Rice Stuffed Bell Peppers
Ingredients
- 1.5 cups Agriko red rice, cooked
- 4 large red or yellow bell peppers
- 1 medium red onion, finely diced
- 1 cup diced tomatoes (fresh or canned)
- ½ cup kalamata olives, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- ½ cup vegetable broth
- Salt and pepper to taste
Instructions
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Cook Agriko red rice according to package directions. Rinse and set aside to cool slightly.
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Preheat oven to 375°F (190°C). Cut the tops off bell peppers and remove seeds and membranes carefully. Arrange peppers upright in a lightly oiled baking dish.
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Heat olive oil in a large skillet over medium heat. Sauté diced red onion and garlic until fragrant and softened, about 3 minutes.
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Add the cooked red rice, diced tomatoes, kalamata olives, and fresh parsley to the skillet. Stir well and season with salt and pepper. Cook for 2-3 minutes until heated through.
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Spoon the red rice mixture generously into each bell pepper until filled to the top. Pour vegetable broth around the peppers in the baking dish.
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Cover the baking dish with foil and bake for 25-30 minutes until peppers are tender and slightly charred at the edges.
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Remove foil and serve hot, drizzling with any pan juices. Garnish with additional fresh herbs if desired.
Cook Agriko red rice a day ahead and refrigerate; this allows the flavors to develop and makes filling the peppers much easier. For extra richness, stir in a handful of crumbled feta cheese or pine nuts into the filling mixture.
Nutrition Highlights
- Rich in anthocyanins and antioxidants from red rice
- Excellent source of plant-based fiber
- High in polyphenols for heart health
- Contains essential minerals like manganese and magnesium
More Agriko Red Rice Recipes
Made with
Agriko Red Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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