Brown Rice Stuffed Pepper


Okay, let’s kinda deconstruct this little meal. Yes, it’s filling enough to be a meal. There’s your creamy brown rice, your savory pepper, and sharp cheese. Oh, yes, all the good stuff. It takes basically every flavor that I love: brown rice, peppers, garlic, asiago, spinach and amalgamates it into a dish that works! This meal is so very easy to whip up that there are no excuses not to make it!

Serves 1 (but feel free to double, triple, quadruple, centuple (?) the recipe)
1/2 bell pepper, cut lengthwise and seeded
1/4 cup brown rice
1/4 green onion
1 clove garlic
1/4 cup leftover soup (I used minestrone one time, cream of mushroom another time, really any type) OR chicken broth OR water
1/4 cup taco seasoning (I used McCormick’s premade taco seasoning, but feel free to use whatever seasoning you put in taco meat)
1/2 cup spinach
1 tablespoon of asiago cheese

Preheat oven to 350 degrees
In a pan, heat up olive oil and add in garlic and green onions
Sautee until tender
Add in brown rice and stir together
Add in soup, taco seasoning
Simmer for a few minutes
Add in spinach
The mixture should be creamy, but the rice grains still intact
Spoon into half pepper
Bake covered with aluminum foil for 30 minutes in a glass dish with 1/6 cup of water at the bottom
Then bake 5 minutes uncovered with asiago cheese.

If sizing up the recipe, be sure to increase every ingredient, including the water you put in the dish to bake!
Enjoy 🙂


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