Kitchen notes · a little help before you start
Stuffed Roasted Sweet Peppers
Stuffed Roasted Sweet Peppers is made with sweet baby peppers, cooked basmati rice, and basil.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Original yield
- Serves 10
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Start with cooked rice
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
2. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
sweet baby peppers
In the method: Place the peppers on a cookie sheet ant bake for 10 minutes.
fresh basil
In the method: In the bowl of your food processor, add the fresh basil, pistachios, olive oil, hot water, garlic, salt, and pepper to taste.
pistachios (roasted and salted)
In the method: They should be slighty roasted, yet firm.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 20 sweet baby peppersIngredient note
Source: 3 ounces of fresh basilIngredient note
Source: 1 cup of pistachios (roasted and salted)Ingredient note
Source: 2 Tablespoons of olive oilIngredient note
Source: ¼ cup of hot waterIngredient note
Source: 2 Tablespoons of garlicIngredient note
Source seasoning: salt and pepper to tasteIngredient note
Source seasoning: salt and pepper to tasteIngredient note
Source: 2 ½ cups of cooked basmati rice
How to make it
0 of 5 steps completeMake room for Stuffed Roasted Sweet Peppers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve room temp or cold.
A few questions you might have
What should I prepare first?
Set out the food processor. Start with this step: Preheat over to 400.
Which preparation step should I plan for?
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
What happens at the end?
Serve room temp or cold.
How do I plan the ingredient amounts?
This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
You can substitute basmati rice with low-carb options like cauliflower rice , quinoa , or couscous . You can slice the peppers lengthwise or across; feel free to do whatever works for you. Add some chili flakes, paprika, or cayenne powder to the filling if you want to give it a bit of zing! You can also top it with some vegan cheese if you want to make the stuffed peppers richer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: plantbasedonabudget.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.