• 1 red pepper, cut in half with seeds removed
  • 1⁄2 cup quick cook brown rice
  • 1⁄2 cup vegetable stock
  • 1 cup canned mixed vegetables, no added salt
  • 1⁄4 teaspoon black pepper
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon extra virgin olive oil
  • 1 lemon
  • 1⁄4 cup shredded cheddar cheese, divided
  • Decorative cabbage
  • Measuring cups and spoons
  • Cutting board & knife
  • Cooking pot
  • Mixing spoons
  • Slotted spoon
  • High-sided baking dish
  • Pastry brush
  • Large serving plate
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Fill a large pot with water and bring to a boil (don't add peppers yet).
  3. In a smaller, separate pot, cook brown rice in vegetable broth according to package directions, about 5 minutes.
  4. Meanwhile, blanch red pepper halves in boiling water for 3 minutes. Remove with slotted spoon and place into a high-sided baking dish.
  5. Stir mixed vegetables into prepared brown rice. Season with pepper and parsley.
  6. Spoon rice mixture into each pepper half. Brush tops lightly with olive oil, squeeze lemon to taste and sprinkle with grated cheese (approx. 2 tablespoons cheese per pepper).
  7. Place baking dish into oven and cook until the peppers are soft and the cheese is melted and golden, about 35 minutes.
  8. Transfer the peppers onto a large plate and put the cabbage on top in a criss-crossed pattern to look like the laces on a ballet shoe.

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