These Swiss Chard & Brown Rice Stuffed Peppers are a vegetarian meal that come together in no time with little effort but with TONS of flavor. You’ll never miss the meat here!
Are there any other bell pepper fanatics out there? I can’t be the only one.
Bell peppers are probably number 3 or 4 on my all-time favorite foods list. Yup, they’re up there with chocolate chip cookies and pasta. I ADORE them.
They are great raw and dipped in hummus (crispy and crunchy!) or roasted and peeled for pasta salads or dips or pureed up for creamy red pepper soup. They are so versatile and so yummy. What’s not to love?
These Swiss Chard & Brown Rice Stuffed Peppers are a super easy and quick meal. Perfect for busy weeknights. I make these all year round. Not only are they healthy (REALLY healthy), but they are actually satisfying and filling. The perfect combo.
I love when a vegetarian, mostly-veggie-based meal still feels satisfying. I swear you don’t miss the meat here one bit.
I stuff these with sautéed swiss chard, onions, garlic, brown rice, and PINE NUTS. OMG. The pine nuts. They are such an indulgence, aren’t they? They are so creamy and buttery. Gah. Love them. They add so much flavor (and even a little decadence) to this dish.
I also add a touch of parmesan cheese here, which adds creaminess and more depth of flavor. A little bit goes a long way with parm, so you don’t have to add a ton!
Which keeps these on the light side.
Ingredients You Need to Make These Swiss Chard & Brown Rice Stuffed Peppers:
- Bell peppers (any color pepper will work)
- Olive oil
- Swiss chard
- Onion
- Garlic
- Cooked brown rice
- Parmesan cheese
- Pine nuts
- Lemon juice
- Salt and pepper
How to Make These Swiss Chard & Brown Rice Stuffed Peppers:
- Preheat the oven to 400°F.
- Halve peppers lengthwise and remove the seeds. Lightly brush the peppers all over with oil; sprinkle the insides with salt and pepper. Place the peppers, cut-side down, in a baking dish. Bake until peppers are just tender, 10-15 minutes.
- While the peppers are baking, heat the olive oil in a large skillet over medium heat. Add onion and cook, stirring often, until onion is softened, about 6-8 minutes. Add garlic and cook, stirring, for 30 seconds.
- Stir in the Swiss chard and cook until wilted and softened, about 5 minutes. Stir in rice, parmesan, pine nuts, and lemon juice. Season with salt and pepper, to taste.
- Divide the filling among the pepper halves and return them to the baking dish.
- Add 2 tablespoons of water to the baking dish. Cover the peppers with foil and bake until heated through, about 15 minutes. Uncover and bake for 5 minutes more. Serve warm!
The best part about these: they are an entire MEAL in one. I eat one stuffed pepper half and feel full and happy.
Quick, easy, healthy vegetarian meals for the weeknight win!
@yestoyolks ✨Swiss Chard & Brown Rice Stuffed Peppers ✨ A vegetarian meal that comes together in no time with little effort but TONS of flavor. You’ll never miss the meat here! Stuffed with onions, garlic, brown rice, swiss chard, lemon juice, a bit of parmesan, and buttery pine nuts – these really are something special. One of my all-time fave veggie-forward meals! FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #healthyrecipeideas #stuffedpeppers #vegetarianrecipe #plantforward ♬ The Less I Know The Better – Tame Impala
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Swiss Chard & Brown Rice Stuffed Peppers
- Total Time: 45 minutes
- Yield: 3 generous servings (or 6 side servings) 1x
Description
These Swiss Chard & Brown Rice Stuffed Peppers are a vegetarian meal that come together in no time with little effort but with TONS of flavor. You’ll never miss the meat here!
Ingredients
- 3 large red bell peppers (any color pepper will work)
- 1 tablespoon olive oil
- 1 bunch Swiss chard, stemmed and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked short-grain brown rice
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup toasted pine nuts, divided
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Halve peppers lengthwise and remove the seeds. Lightly brush the peppers all over with oil; sprinkle the insides with salt and pepper. Place the peppers, cut-side down, in a baking dish. Bake until peppers are just tender, 10-15 minutes. Let cool slightly. Turn cut-side up.
- While the peppers are baking, heat the olive oil in a large skillet over medium heat.
- Add onion and cook, stirring often, until onion is softened, about 6-8 minutes. Add garlic and cook, stirring, for 30 seconds.
- Stir in the Swiss chard and cook until wilted and softened, about 5 minutes.
- Stir in rice, parmesan, pine nuts, and lemon juice. Season with salt and pepper, to taste.
- Divide the filling among the pepper halves and return them to the baking dish.
- Add 2 tablespoons of water to the baking dish. Cover the peppers with foil and bake until heated through, about 15 minutes. Uncover and bake for 5 minutes more. Serve warm!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: vegetables
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
These looks super delicious! I just happened upon your blog earlier tonight, from looking at foodgawker, and I’m so glad I did – your recipes all look amazing!
Thank you!!!