I believe that you will have all noticed, the past few days-it’s been done well and of the resistance ! Bon bah I don’t need anything more to take out the little dresses, the sandals, the sunglasses… and me cook up dishes full of sunshine ! Yes I am a weak girl who saw last week in the market of pretty coloured bell peppers… red, orange, yellow, purple, and I opted for stuffed peppers. Good in terms of the peppers purple they finished green in the cooking… ahhhh the science of peppers is impenetrable !

So this is an idea of full plate vegan, gluten-free, and quick to make, and then with this beautiful sun, it would be a shame to spend hours in the kitchen !!!

Peppers stuffed with rice {gluten-free}

For 2 people Save Print Ingredients

  • 4-6 bell peppers colors and different varieties
  • 200 g of rice, type basmati
  • 1 onion
  • 1 small red pepper
  • 30 g sesame seeds
  • 15 g of flax seed
  • Of vegetable broth
  • 1 drizzle of olive oil
  • Salt and pepper



  • Cut the onion and the pepper in small cubes and then sauté them in a pan with a drizzle of olive oil on a low heat for 10 minutes.
  • Add the rice and cover with broth. It must have the equivalent of a phalanx above the rice.
  • Cook over high heat until small all are formed on the surface, stop the fire, add the sesame and flax, season and cover.
  • Preheat the oven to 200°.
  • cut the tops of the peppers and empty them.
  • Stuff them with the rice and then put the hats.Drizzle with olive oil.
  • Bake for 35-40 minutes.


Written by Doc

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