Ingredients:
- 4 bell peppers – think of a rainbow: red, yellow, green, orange. Why pick one when you can have them all?
- 1 cup brown rice – we’re going healthy, but with loads of taste.
- A good glug of olive oil – about 2 tablespoons, plus a bit more for good luck.
- 1 onion – chop it up like you’re dicing little pieces of moonlight.
- Garlic, 2 cloves – because what’s a kitchen without the aroma of garlic?
- 1 zucchini, diced into cheerful little cubes – like small, edible smiles.
- 1 carrot, diced – for a hint of earthy sweetness.
- 1/2 cup of corn – let’s add some golden sunshine to the mix.
- 1/2 cup peas – for a pop of green and a burst of freshness.
- A pinch of dried oregano – let’s whisk ourselves off to the Mediterranean.
- Salt and pepper – classics never go out of style.
- 1/2 cup grated cheese (optional) – because sometimes, you just need a little indulgence.
- A handful of fresh parsley, chopped – for that final, fancy flourish.
Now, let’s get down to business:
- First things first, crank your oven up to 375°F (190°C). Let it warm up while you work your magic.
- Bell peppers, our stars of the show, need a little prep. Imagine you’re a sculptor, and these peppers are your marble. Slice off their tops and gently remove the seeds. Voilà, your edible bowls are ready!
- Next, let’s give our brown rice a spa treatment. A 45-minute soak in boiling water should do it – we want it perfectly al dente.
- While the rice is chilling out, grab a pan and heat up the olive oil. Throw in your onion and garlic and watch them dance and sizzle till they’re just the right shade of gold.
- Time to toss in the zucchini, carrot, corn, and peas. We’re not just cooking here; we’re painting with flavors and textures.
- Mix in the brown rice, sprinkle in the oregano, and season with salt and pepper. This is where it all comes together – a culinary symphony.
- Stuff those peppers till they’re brimming with goodness. If you’re feeling cheesy, go ahead and sprinkle some on top.
- Pop them in the oven and bake for about 25-30 minutes. You’re aiming for peppers that are tender, but still have that satisfying bite.
- Final touch – garnish with fresh parsley. It’s like adding a dash of elegance to an already stunning dish.
And there you have it, my dear foodies – Stuffed Bell Peppers with Brown Rice and Vegetables. It’s a dish that tells a story, a recipe that’s close to my heart. Every bite is a celebration, a little party in your mouth. So, gather your loved ones around the table and dig in. Bon appétit! 🌶️🍚🥕🍽️
