Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 1 cup 160g / 5.6oz Regular brown rice

  3. 1/2 cup 55g / 1.9oz Chopped celery

  4. 1/2 cup 55g / 1.9oz Shredded carrot

  5. 4 Green onions - sliced

  6. 1 tablespoon 15ml Margarine or butter

  7. 2 teaspoons 10ml Instant chicken bouillon granules

  8. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  9. 3 teaspoons 15ml Green and/or yellow sweet peppers (medium)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saucepan combine water, brown rice, celery, carrot, green onions, margarine or butter, bouillon granules, and pepper. Bring to boiling, reduce heat. Cover and simmer about 35 minutes or until rice is tender. Meanwhile, cut sweet peppers in half lengthwise. Cut away stem and membrane. Place pepper halves, cut-side up in two foil pie pans or one 13- by 9-inch foil pan. Spoon rice mixture into peppers, mounding as necessary. Cover pan(s) with foil. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil pan(s) containing pepper halves over drip pan. Cover and grill for 20 to 25 minutes or until peppers are tender and rice is heated through. This recipe yields 6 servings.


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