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Brown Rice and Walnut Stuffed Peppers [Vegan, Gluten-Free]
Stuffed peppers are a popular dinner in Eastern European cooking. Typically, they are stuffed with a blend of seasoned minced meat and rice but in this recipe, ground walnuts stand-in for meat. They are combined with hearty brown rice, carrot, and savory flavors, then stuffed into the peppers and baked... Read More
Ingredients You Need for Brown Rice and Walnut Stuffed Peppers [Vegan, Gluten-Free]
How to Prepare Brown Rice and Walnut Stuffed Peppers [Vegan, Gluten-Free]
- Begin by cutting the tops of your bell peppers and remove the seeds and pithy white bits.
- Dice your onion and lightly fry them in a base of a large pot with oil.
- Once onions are translucent add your rice together with about 6 cups of water and stock, bring to the boil, and maintain a slow steady boil for about 10-15 minutes.
- Add your ground walnuts (grind them up in a food processor) and grated carrot and mix through until well incorporated.
- Reduce heat and simmer for another 30 minutes or so.
- Once most of the water is absorbed into the rice, dissolve the tomato paste in 1/2 cup of water and add to the rice. Mix through and allow to cook for a few more minutes.
- All up the rice should be cooking for 50 minutes to an hour. You want a sticky, overcooked consistency as the rice dries up in the oven. You may need to add more water as you go.
- Adjust seasoning to taste.
- Once the rice is cooked spoon in your rice mixture into the bell pepper shells.
- Bake (covered with a lid( for 1 hour at 390°F.
- The bell peppers will let off extra water, which will gather at the base of your dish. This is normal.
- Serve warm.
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Walnuts look like a great ingredient for stuffed peppers.