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Bright yellow peppers are stuffed with a wonderfully seasoned brown rice and vegetable mixture. If you’d prefer, you can substitute your favorite grain for the rice.
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Ingredients
For 4 Serving(s)
sweet-and-sour-stuffed-yellow-peppers
- 1 c brown rice
- 2 c water
- 4 t cornstarch
- 1/2 c vegetable broth
- 4 t toasted sesame oil
- 1 c diced pineapple
- 4 clv garlic
- 1 t crushed red pepper flakes
- 1/2 c red wine vinegar
- 1/2 c ketchup
- 2 T agave
- 1 T olive oil
- 3 c shredded red cabbage
- 1 c diced onion
- 1 c diced green pepper
- 4 yellow peppers
Sweet and Sour Stuffed Yellow Peppers Directions
- Combine the rice and water in a medium saucepan over medium-high heat. Bring to a boil, stir, and reduce heat to low. Cook, undisturbed, for 30-40 minutes, until the water is absorbed. Remove from heat. Transfer to a large bowl.
- In a small bowl, stir together the cornstarch and vegetable broth. Set aside.
- In a small saucepan, heat the sesame oil over medium heat. Stir in the pineapple and garlic, and cook 1-2 minutes, until the garlic is fragrant. Stir in the crushed red pepper, red wine vinegar, ketchup, and agave, and bring to a boil. Reduce heat to a simmer, then stir in the cornstarch-broth mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat, and pour over the cooked rice.
- Preheat oven to 350℉.
- Heat the olive oil in a large skillet over medium-high heat. Add the red cabbage, onion, green pepper. Cook, stirring occasionally, until the vegetables are tender. Add the vegetables to the bowl of rice and sauce, and stir to combine.
- Slice around the stems of the yellow peppers, and remove the insides. Place the hollowed-out peppers on a rimmed baking sheet. Spoon the rice-vegetable filling into each pepper to fill, then bake for 30-40 minutes, until the peppers are tender. Enjoy hot.