Stuffed Peppers With Braised Potatoes

Check out this tasty vegetarian dish from Antony Worrall Thompson, author of The Essential Diabetes Cookbook: Good Healthy Eating From Around the World

Stuffed Peppers With Braised Potatoes



  • 4 large red or yellow bell peppers
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely diced
  • 2 tomatoes, chopped
  • 2 tbsp golden raisins
  • 1 tbsp toasted pine nuts
  • 1 tbsp chopped fresh mint
  • 1 cup long-grain brown rice
  • 1 lb new potatoes, sliced
  • 1/2 cup tomato sauce


How to Make It
1.) Preheat oven to 350 degrees. Slice a third of the top of each pepper then scoop out the seeds and inner pith. Trash the innards. Save the tops to replace later.

2.) Heat the olive oil in a frying pan, add the onion and garlic, and cook gently for 10 minutes. Add the tomatoes, golden raisins, pine nuts, and mint and cook for another 5 minutes. Stir in the rice. 3.) Fill the peppers with the rice mix—do not overfill, as the rice will expand when cooking. Replace the pepper tops and set the peppers on a baking sheet. Scatter the potato slices around the peppers, drizzle with a little olive oil, and then pour the tomato sauce over them, coating evenly. 4.) Bake, uncovered, for about 45 minutes, checking when nearly done to make sure the peppers aren’t burning or collapsing. Serve hot, or at room temperature, with a salad.

Nutritional Breakdown
Per serving
Calories: 318
Protein: 7 g
Carbs: 61 g
Fat: 7 g
Fiber: 6 g
Serves 4

Want More Protein?
Mix a bit of lean, browned hamburger or ground turkey into the rice mixture before stuffing the peppers. You can also use diced chicken or a bit of your favorite shredded cheese.



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