| Prep: 30 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 12g | 5g | 38g |
| sugars | fibre | protein | salt |
| 10g | 6g | 10g | 0.2g |
Growing up on the West Coast with Gujarati roots, I always enjoyed the dazzling mix of American and Indian cultures in my home’s cuisine. The dish that encapsulates this fusion the best, is the stunning and nutritious Purslane and Tomato Stuffed Bell Peppers.
A Burst of Freshness and Flavor
One bite of these vibrant bell peppers, and you’ll savor a burst of freshness and flavor that is incredibly satisfying. The recipe is reminiscent of traditional Gujarati stuffed bell peppers, with some exciting twists. The robust flavor of bell peppers is perfectly balanced by the brightly flavored and highly nutritional purslane leaves, combined with juicy tomatoes, hearty brown rice, and a mix of olive oil, garlic, and onion for that extra depth of flavor. If you’re a cheese lover, adding a sprinkle of feta cheese gives this dish a luscious and delightful touch.
Heart Healthy and Wholesome
Beyond the delicious taste, this dish stands out for its health benefits. Packed with vitamin A, vitamin C, and dietary fiber, each stuffed pepper is a heart-healthy meal. The garnering of purslane leaves in the stuffing takes this dish up a notch. Purslane is considered a superfood as it is rich in Omega-3 fatty acids, Vitamin A, Vitamin C, and multiple B Vitamins. Omega-3 fatty acids are crucial for brain health, cardiovascular health, and inflammation among other things. It’s also high in dietary fiber that aids digestion and makes you feel full, keeping cravings at bay.
With this all-star recipe, you are not just feeding your taste buds, but nourishing your body too. It is a creative and delicious way to incorporate the often-overlooked but super-nutritious purslane into your diet, offering significant health benefits.
Being easy to prepare, Purslane and Tomato Stuffed Bell Peppers is perfect for a weeknight family dinner or a fancy weekend luncheon. This versatile dish can easily become a star entrée on its own or paired with a simple salad or naan on the side for a truly wholesome meal.
Giving a nod to my, and many others’, blended cultural heritage, this dish holds a very special place in my culinary heart.
If you enjoyed this recipe, you might find similar joy in the Bhindi Masala (Okra Stir-fry) or the Dal Recipe (Indian Lentil Soup) which also bridges the gap between Western and Indian tastes.
What You’ll Need
- 6 large bell peppers
- 1 1/2 cup of purslane leaves
- 4 medium-sized tomatoes, diced
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 1 cup of cooked brown rice
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of fresh lemon juice
- 1/2 cup of feta cheese, crumbled (optional and can be replaced with vegan cheese for a vegan option)
Method
Step One
First, preheat your oven to 375 degrees Fahrenheit. As it warms, wash the bell peppers, cut off the tops, and remove the seeds from inside. Place the peppers in a large baking dish, open side up.
Step Two
Heat the olive oil in a large skillet over medium heat. Add the garlic and onion, sautéing until they soften and turn translucent.
Step Three
Next, add the diced tomatoes to the skillet. Season with salt and pepper. Allow the mixture to cook until the tomatoes are tender, approximately 5-7 minutes.
Step Four
Stir in the brown rice, purslane leaves, and lemon juice. Cook, stirring occasionally, for about 5 more minutes, until the leaves wilt and everything is well mixed.
Step Five
Once the mixture is ready, spoon it into the hollowed-out bell peppers. Fill each one to the top.
Step Six
Cover the baking dish with foil and bake in the preheated oven for around 25-30 minutes. Check the peppers – they should be tender but still hold their shape.
Step Seven
If using, sprinkle the crumbled feta or vegan cheese over the top of each stuffed pepper. Return the dish to the oven, uncovered, for another 5 minutes, or until the cheese is melted and slightly golden.
Step Eight
Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy your delicious, healthy Purslane and Tomato Stuffed Bell Peppers!
