This easy and healthy brown rice and tomato stuffed peppers recipe will leave you hungry for more. So delicious and fulfilling. My favorite way of eating them is with garlicky mashed potatoes.
In a medium pot bring water to a boil. Once water is boiling, add brown rice, cover, and reduce to simmer for about 20 minutes. Remove from heat and allow rice to cool. Rice should not be fully cooked at this step.
Heat oven to 365°F. Using a rectangular glass baking dish, pour tomato sauce and spread evenly. Set aside.
In a large bowl add cooled rice, diced tomatoes, carrots, garlic, parsley, salt and pepper to taste. Mix well and set aside.
Wash the peppers and cut them vertically throught the middle of the stem. Leave the stem in place but remove the inside pith and seeds. Rinse pepper under water to remove any excess seeds and drain well.
Fill each half pepper with equal amounts of rice mixture and place in a prepared glass baking dish. Cover loosely with pachment paper and bake for about 30 minutes or until peppers are tender. Before serving garnish with yogurt and parsley leaves.