Basil-Stuffed Red Pepper Rings

  • Yield: 4 to 6 servings


1cup water
1/2cup raw basmati rice
1tablespoon olive oil
2-- ribs celery, chopped
1/2medium onion, chopped
1-- carrot, chopped
2cups soy-based "ground beef" such as Gimme Lean, Boco Ground or Morningstar Farms
1/2cup feta cheese, crumbled
1bunch basil, stems removed, leaves chopped (1/2 cup)
-- Freshly ground black pepper, to taste
3-- red bell pepper, cored, seeded and cut into 1-inch-thick rings


  1. Bring 1 cup water to a boil in a medium saucepan with a tight-fitting lid. Add rice, stir, cover, reduce heat and simmer 20 minutes until tender. Remove from heat and let cool.
  2. Heat olive oil in a large saute pan over medium heat. Add celery, onions and carrots and saute 5 minutes until tender. Place vegetables in a mixing bowl and let cool. Add ground soy, feta cheese, basil, cooked rice and black pepper to mixing bowl; combine well.
  3. Working on a piece of wax paper or parchment paper on a work surface, use a spoon or small ice cream scoop to fill each pepper ring with rice mixture. Use a fork or spatula to pat down and even filling. When all rings are filled, spray a large nonstick saute pan with no-stick cooking spray. Heat pan over medium heat, place pepper rings in pan and saute 5 minutes per side until lightly browned. Remove rings to a serving plate.

Nutritional Info *per serving

  • Calories 181
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 11mg
  • Sodium 306mg
  • Carbohydrate 24g
  • Fiber 5g
  • Sugars 3g
  • Protein 11g