Smoky Stuffed Peppers


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. 

  • 6Servings


  • 2 Tbs. olive oil
  • 2 stalks celery, minced (1/2 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
  • 1/2 cup yellow raisins
  • 1/2 cup low-sodium vegetable broth
  • 5 oz. smoked Gouda cheese, grated
  • 3 red bell peppers, halved lengthwise


Preheat oven to 400°F.

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.

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.

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.

Nutrition Information

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