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I know that not everyone has the luxury of year-around farmers markets like we do in California, so I wanted to share a recipe that will let everyone enjoy a nutritious vegetarian meal no matter what the season is or where you live.Stuffed bell peppers

Bell peppers and onions are probably one of the easiest vegetables to obtain from a local grocery store throughout the season. This dish is versatile enough that If you can’t find fresh produce like zucchinis or mushrooms, you can also substitute it with a frozen version of peas and corns. I prefer using red or yellow bell peppers for a sweeter taste which really compliments the rest of the ingredients.


  • Brown rice (long or short- your preference)
  • 2 bell peppers of your choice
  • 1 cup of mushrooms of your choice
  • 1/4 of onion, diced
  • 1/2 cup of green peas or zucchini, diced
  • 1 tsp of parsley
  • 1 tsp of oregano
  • 1 tsp of paprika
  • 1 tsp of curry powder
  • 1 tbsp of olive oil
  • 1 cup of feta cheese, optional (may substitute with parmesan as well)
  • Salt and pepper to taste


  1. Cook brown rice in a rice cooker or in a medium sauce pan with water (~1 hour).
  2. Preheat oven to 400 degrees F (200 degrees C). 
  3. Remove the top portion of the bell peppers with the stem, then de-seed and cut into half on the long side.
  4. Place the peppers cut-side down on an well-oiled skillet and roast 20 minutes in the oven or until the skin becomes tender, turning slightly brown.
  5. Sauté the onions in olive oil for ~3 minutes or until the onions become translucent.
  6. Add mushrooms, peas, and the rest of vegetables to the onion, along with all the spices , salt & pepper,  for another 5 minutes.
  7. Spoon in the cooked rice, and stir until mixed throughly. Remove from heat and mix in the cheese (optional).
  8. Remove the bell peppers from the oven, turn them over and spoon the mixture into the pepper halves.
  9. Heat the stuffed peppers in the oven for another 10 minutes.
  10. Serve hot!