Stuffed peppers with brown rice and peas
Stuffed peppers with brown rice and peas is a hearty, comforting dish where bell peppers are hollowed out and filled with a savory mixture of nutty brown rice, sweet peas, and often herbs and spices. It's a versatile recipe found in various forms across many cuisines, from Mediterranean to American home cooking, making it a popular way to create a balanced, all-in-one meal.
🍽️ Nutrition at a glance
This dish is a well-balanced meal, offering complex carbohydrates from the brown rice, plant-based protein, and dietary fiber. A typical serving provides a moderate calorie count, roughly in the 300-450 calorie range, and is rich in vitamins A and C from the peppers, along with essential minerals like iron and magnesium.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 9 g |
| Carbs | 35 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Vitamin C | 95 mg |
| Vitamin A | 180 mcg RAE |
| Folate | 75 mcg |
| Potassium | 420 mg |
| Iron | 2.5 mg |
| Calcium | 55 mg |
| Magnesium | 45 mg |
| Vitamin B6 | 0.3 mg |
Per 1 medium stuffed pepper (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, stuffed vegetables are a global comfort food, representing resourcefulness and the joy of a complete meal in an edible vessel. Nutritionally, using brown rice instead of white adds a significant fiber boost, promoting sustained energy and digestive health, while the bell pepper itself is one of the best dietary sources of vitamin C.
