Stuffed Peppers with Bowery Cilantro and Arugula

Prep: 30 minutes | Cook: 15-20 minutes Serves 4

This hearty vegetarian meal comes together easily and is chock full of greens. For a show-stopping presentation, try cutting a bit off the bottom of each pepper to ensure they’ll stand up straight.

  • 4 peppers, with tops cut off and seeds removed
  • 4 cups cooked rice, still warm
  • Bowery Cilantro, 1.25 oz, chopped
  • ½ package Bowery Arugula
  • 1 lemon, zested and juiced
  • 1 teaspoon salt
  • ¼ cup extra virgin olive oil
  • ¾ cup grated Parmesan cheese, plus more for garnish
Make it vegan
For a vegan preparation, simply omit the parmesan.
Recipe Preparation
  1. Preheat the oven to 375° F. Place peppers in an oven-proof baking dish or on a sheet tray.
  2. Add rice to a large bowl. If the rice isn’t warm, heat in the microwave until warm so greens will wilt slightly.
  3. Add cilantro, arugula, salt, lemon zest, lemon juice, olive oil and Parmesan to the rice and stir. Evenly stuff peppers and then garnish more Parmesan. Place pepper tops alongside to roast.
  4. Bake for 15-20 minutes until peppers are just soft and the top of the rice is crispy and browned.
  5. Top with pepper tops prior to serving.