Molly’s Stuffed Peppers

The size, shape, and firmness of sweet bell peppers creates a perfect vessel for stuffing with savory fillings. These mild-flavored peppers can be green, red, yellow, orange or purple. Red peppers, which are simply vine-ripened green bell peppers, are the sweetest and have the highest levels of nutrients. Peppers are high in vitamin C and are a source of beta carotene, potassium, folic acid, and fiber.

  • RECIPE SOURCE A Molly Evans recipe


  • 1 cup sprouted short brown rice, uncooked
  • 2/3 cup water
  • 2/3 cup organic chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 2 cup baby spinach leaves, (loosely packed)
  • 1/2 cup grated Parmesan cheese, divided
  • 4 red bell peppers, halved and seeded
  • 2 1/2 ounce arugula

Cooking Instructions

1. Cook rice according to package directions, replacing half of the water with broth.

2. Preheat oven to 400°F. Line a baking sheet with parchment paper.

3. Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; sauté for about 10 minutes or until softened. Add garlic and spinach; cook for about 2 minutes or until spinach is wilted.

4. In a large bowl, combine vegetable mixture, cooked rice and three-fourths of the Parmesan cheese. Divide filling mixture evenly among pepper halves, gently packing it down to fully fill each pepper half. Sprinkle remaining one-fourth of the Parmesan cheese over filled peppers. Place peppers on prepared baking sheet and bake, uncovered, for 40 to 45 minutes or until cheese is melted. Serve over a bed of arugula.


2 pepper halves per serving