This delicious rice recipe is great on its own, but I love to use it as a filling for stuffed peppers. You can use green, red, yellow, or orange bell peppers – the sweeter ones provide the best flavor contrast to the spicy and savory rice. The recipe comes from my wellness coordinator, Gayle Lange.


  • 4 – 6 bell peppers, any color
  • 2 Tablespoons water for sautéing
  • 1 medium onion, finely chopped
  • 3-5 cloves garlic, depending on taste, finely minced
  • 1 small hot green chile, seeded and finely minced
  • 1 cup brown rice, uncooked
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Juice of ½ lime
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste
  • Optional additions: currants, toasted pine nuts, slivered almonds, etc.


To prepare rice:
1. Sauté onion, garlic, and chile in 2T water over medium heat, stirring constantly, until onions and garlic are softened, about five minutes.

2. Add the rice and 2½ cups water. Add cumin and oregano and bring to simmer, then cover and simmer on low until water is absorbed, 35 – 40 minutes.

3. Add lime juice and cilantro, and salt and pepper to taste.

To prepare peppers:
1. Preheat oven to 375. Cut tops off of peppers and remove seeds and stem. Stuff peppers completely full with cooked rice mixture.

2. Place peppers in baking dish with approximately ¼ inch water in bottom of dish. Cover with aluminum foil and bake for 25 minutes. If you like the skin a bit brown and roasted, you can uncover and cook for an additional 10 minutes, but this is optional.



Printable Recipe

Stuffed_Peppers_with_Green_Rice.doc ( 29 kb )


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