Stuffed Peppers with Cilantro and Arugula

Loaded full of greens, this hearty meal is a show-stopping presentation. Make the peppers stand straight by cutting a bit off the bottom.

Prep: 30minutesCook: 20 MinutesServes 4


  • 4 peppers
  • 4 cups cooked rice
  • 35 gms Cilantro, chopped
  • ½ package Arugula from Seedle Farm’s Greatest Hit Greens
  • 1 lemon
  • 1 teaspoon salt
  • ¼ cup extra virgin olive oil
  • ¾ cup grated Parmesan cheese and more for garnish

Recipe Preparation

  1. Take the peppers and cut the tops off. Remove all the seeds.
  2. Arrange the peppers in a baking tray.
  3. Place the tray in a pre-heated oven to 190° C.
  4. In a large bowl add the cooked rice. Make sure that the rice is warm
  5. Add cilantro, arugula, olive oil and parmesan.
  6. Zest the lemon and squeeze the juice from it. Add it to the mixture
  7. Add some salt as per taste
  8. Stuff the peppers with the mixture and garnish with some parmesan.
  9. Bake the peppers along with the tops for approx 20 minutes till the peppers are soft.
  10. Place the pepper tops and serve

Salad boxes used in the making of this recipe:

Greatest Hit Greens : Arugula, Lettuce, Mizuna, Mustard Greens
Topping Colour Party : Cherry Tomatoes, Yellow Grape Tomatoes, Turkish Cucumbers, Bell Peppers

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