nutritional information


  • Calories: 277
  • Protein: 9 g
  • Total Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 35 g
  • Cholesterol: 27 mg
  • Sodium: 430 mg
  • Fiber: 4 g
  • Sugar: 14 g

Smoky Stuffed Peppers

Serves 6

Seth Heller says this dish is the perfect way to use leftover rice. He drew upon his Hawaiian and Californian background to design a recipe that satisfies both him and his veg wife. 
  • 2 Tbs. olive oil
  • 2 stalks celery, minced (½ cup)
  • 1 medium onion, minced (1 cup)
  • 2 Tbs. poultry seasoning
  • 1 clove garlic, minced (1 tsp.)
  • 1 canned chipotle pepper in adobo sauce, drained and minced
  • 2 cups cooked brown rice or wild rice medley
  • ½ cup yellow raisins
  • ½ cup low-sodium vegetable broth
  • 5 oz. smoked Gouda cheese, grated
  • 3 red bell peppers, halved lengthwise
  1. Preheat oven to 400°F.
  2. Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic, and sauté 7 minutes, or until soft. Season with salt and pepper.
  3. Stir in chipotle pepper, and sauté 2 minutes. Add rice, raisins, and broth to pan, and cook 5 minutes more, or until consistency of stuffing, stirring constantly. Set aside.
  4. Divide cheese among pepper halves, then top with rice mixture. Place peppers in 9- x 12-inch casserole dish. Add water until it comes ½ inch up sides of peppers. Bake 30 minutes, or until peppers are soft and filling is hot.
September 2007

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This is one of my all time favorite recipes from Vegetarian Times. I use oregano instead of poultry seasoning and I leave the gouda out to make it vegan. The first time I made it, I did it with the peppers but since then, I just make it as a rice side dish. Fantastc! - 2011-01-13 17:45:33

The sweetness of the golden raisins compliment the smokey spiciness of the chipotle peppers so well. I, too made it without cheese and it was amazing! I also covered the baking dish with foil while it was in the oven. A+

D. Stone - 2011-02-07 21:50:37