Brown Rice Stuffed Peppers

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Prep time: 00:10 HR
Cook time: 01:10 HR


Serves: 4

The aroma of baked red or green peppers comes out fully in this recipe. Brown rice stuffed peppers stuff with a mixture of brown rice, nuts, tofu and cheese. Watch as the baked peppers vanish so quickly!


  • 280 grams uncooked Laila Brown rice
  • 6 large red or green peppers
  • 3 tablespoons soy sauce
  • 350 grams tofu
  • 30 grams pecans or any nuts of your choice
  • 4 tablespoons grated cheese
  • 60 grams dried cranberries
  • Salt, pepper to taste


Preheat oven (till 180 C). Bring 750 ml water to boil in a pan. Stir in the rice. Reduce heat, cover and simmer for about 40 minutes or till the rice gets done.

Core and seed the peppers, leave the bottoms intact. Place them in a microwavable dish with about 2 cm of water in the bottom. Microwave on high for 6 minutes.

In a small frying pan bring the soy sauce to a simmer, add tofu and simmer until all the liquid is absorbed. Add in the rice (let it cool down), tofu, cranberries, nuts, cheese, salt and pepper; mix all of these and pack them firmly into the peppers.

Bake in the oven for 25 to 30 minutes, and when the peppers turn brown on the top, they are done.