Brown Rice Stuffed Peppers

  • Prep Time

    10 minutes

  • Cooking Time

    60 minutes

  • Serving


  • Vegetarian
  • Oriental
  • Starters

Bake these vibrant and healthy bell peppers stuffed with a mixture of brown rice, nuts, tofu and cheese and watch them vanish in a jiffy. The aroma of baked red or green bell peppers that comes from this recipe won’t let you stop eating.


  1. Preheat oven to 180 C.
  2. In a pan, bring 750 ml water to a boil. Stir in the rice. Reduce heat, cover and simmer for about 40 minutes or until the rice is cooked.
  3. Cut, core and seed the bell peppers, leaving bottoms intact. Place them in a microwavable dish with about 2 cm of water in the bottom. Microwave on high for about 6 minutes.
  4. In a small frying pan, bring soy sauce to a simmer, add tofu and cook until all the liquid is absorbed. Add in rice (let it cool down), cranberries, nuts, cheese, salt and pepper; mix all of them and pack firmly into bell peppers.
  5. Bake in oven for 25 to 30 minutes, and when bell peppers turn brown on the top, serve them hot.


  • 280 gm Laila brown rice (uncooked)
  • 6 large red or green bell peppers
  • 3 tbsp soy sauce
  • 350 gm tofu
  • 30 gm pecans or any other desired nuts
  • 4 tbsp cheese (grated)
  • 60 gm of dried cranberries (dried)
  • Salt and pepper (to taste)