The Flaming Vegan

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Stuffed Red Bell Peppers with Basil
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Stuffed Red Bell Peppers with Basil


Serves 4

5oz/140g/ 3/4 cup of long grain white or brown rice

4 large red bell peppers

2tbsp of olive oil

1 garlic clove, chopped

4 shallots, chopped

1 celery stalk, shopped

3tbsp of chopped, toasted walnuts

2 tomatoes, peeled and chopped

1tbsp of lemon juice

1 3/4 oz/50g/ 1/3 cup of raisins

4tbsp of freshly grated cheddar cheese

2tbsp chopped fresh basil

Salt and pepper

Fresh basil sprigs, to garnish

Lemon wedges, to serve



  1. Cook the rice in a pan of lightly salted boiling water for 20 minutes, if using white rice, or 35 minutes, if using brown. Drain, rinse under cold running water, then drain again.
  2. Using a sharp knife, cut the tops off the bell peppers and set aside. Remove the seeds and white cores, then blanch the bell peppers and reserved tops in boiling water for 2 minutes. Remove from the heat and drain well. Heat half the oil in a large skillet. Add the garlic and shallots and cook, stirring, for 3 minutes. Add the celery, walnuts, tomatoes, lemon juice, and raisins and cook for an additional 5 minutes. Remove from the heat and stir in the cheese, chopped basil, salt and pepper.
  3. Stuff the bell peppers with the rice mixture and arrange them in a baking dish. Place the tops on the bell peppers, drizzle over the remaining oil, loosely cover with foil, and bake in a preheated oven, 350F/180C, for 45 minutes. Remove from the oven, then garnish with basil sprigs and serve with lemon wedges.

Substitute ingredients as needed.

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Leave a Comment

  1. Veganara
    Voted. Wow, they look and sound amazing! You might be interested in my latest blog here, Why Do Some Think Paleo Is The Way To Go? Please check it out if you get a chance :-)
    Log in to reply.
    1. Sunshine
      I did and I really like it, thank you for the suggestion!!! :)
      Log in to reply.
  2. AnnieBliss
    Lovely recipe - we have lots of peppers available at the moment.
    Log in to reply.


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