I already have a stuffed bell pepper recipe that we love, but of course I felt the need to try another one I recently found because it not only has a whole grain and legumes, but also broccoli, an incredible veggie.

And the verdict?

Tasty!

And that's coming from someone who's only an acquaintance of broccoli. I wouldn't call us friends exactly. We respect each other and talk occasionally out of necessity (sometimes grudgingly), but we're not divulging any BFF-type secrets to each other yet.

I'll admit that the stuffed peppers exactly as the recipe delivers are bland and require some adjustments.

I usually wouldn't recommend adding salt, but in this case, it needs it. Not a lot. Just a generous pinch. 

(Adam and I made 8 of these on Sunday and put them in a tupperware in the fridge to keep for lunches this week. To heat one up, I like to cut it into at least quarters, but more like 16ths, because it heats throughout much faster. Once it's cut into smaller pieces and spread across your plate/bowl is a great time to add a little salt because you're not just sprinkling it on top and ignoring the rest of the filling.)

Or, in place of salt, some additional feta, or maybe some some tomato paste or extra salsa when preparing. Just something to add a little more flavor. Otherwise, it tastes a little too "healthy."

The other stuffed pepper recipe (that remains my favorite) has squash, zucchini, chickpeas, feta, grape tomatoes and couscous. It is a-MA-zing! This is the recipe for it, if you’re interested.

In the recipe for this one, included below and in the sidebar, I’m making my suggested modifications. 

This stuffed pepper has been a great lunch for us this week. The other stuffed pepper recipe I linked to is also delicious. And both are meat-free and good for you. So pick the one you think you'll like best and get cooking!

P.S. Unlike with oatmeal, the instant version of brown rice has a similar glycemic index to regular, longer-cooking brown rice, so it's just as healthy to use the quicker version!