Pepper ‘N Rice Bake

I am always looking for new ways to eat vegetables, and I bet you are too.

(One of my favorite people recently asked me for more vegetable recipes, so this recipe is for you!)

Two of my favorite vegetable recipes on the blog are Greek Frittata and Greek Frittatta Cups. Other winners include these green beans, stuffed peppers and squash, and this delicious, marinated tomato and mozzarella salad.

Pepper and Rice Bake is a gluten-free alternative to quiche and is good hot or cold. It makes a great vegetarian main dish or vegetable side you can serve for brunch, lunch or dinner. If you are not dairy free, feel free to use real milk or cream and even throw in some cheese.

I like to offer basic recipes that even a beginner cook can master. This recipe delivers with just ten ingredients including water, salt and pepper! For stronger flavors, add a few teaspoons of one of the following: lemon pepper, Italian or Greek herb blend, garlic or steak seasoning or even a handful of chopped fresh herbs such as oregano, parsley, etc…

Dress up this recipe with different types of rice (or similar grains) and vegetables: Instead of spinach and peppers, use up to a pound (500 gm) of your favorite cooked vegetables, such as caramelized onions, mushrooms, peas and carrots, squashes or eggplant. By varying the seasonings, rice and type of veggie, you can turn this single recipe into many different dishes that can evolve with the season.

Dig in to Pepper ‘N Rice Bake. A colorful, vegetable main dish or side that’s gluten free, versatile and fits your healthy lifestyle!

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★★★★★ 5 from 1 reviews

Pepper ‘N Rice Bake

• Author: Dana Gerard
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 mins
• Yield: 8+ servings 1x
• Category: Vegetable Main Dish or Side
• Cuisine: Mediterranean

Colorful bell peppers, fresh spinach and rice combine with eggs and milk of choice for a creamy and satisfying gluten-free (and can be dairy-free) casserole. Add extra spices and switch up vegetables for variety.

Ingredients

• 2 bell peppers, seeded and coarsely chopped (300 gm.)
• 2 teaspoons light olive oil
• 4 1/2 oz long grain white rice (120 gm.)
• 2 cups fresh spinach (sliced or baby size) (175 gm.)
• 4 eggs
• 1 ¼ cups milk of choice (dairy or almond, soy, etc…) (300 ml)
• Kosher salt and coarse ground pepper
• Pinch of nutmeg (optional)
• Up to 2 teaspoons of your favorite seasoning or spice blend
• Such as lemon pepper, Italian herbs, steak seasoning, etc… (Optional)

Instructions

1. Preheat the oven to 375 F. Spray a glass or ceramic pie pan or shallow casserole dish with baking spray and set aside.
2. Heat olive oil and sauté peppers over medium high heat, about five minutes.Remove from heat and set aside.
3. In a large pot with a lid, bring 3 1/2 cups of water to a boil. Add rice and 2 teaspoons of kosher salt to boiling water. Reduce heat to low, cover and cook for ten minutes.
4. After ten minutes, add spinach and cover again, about two minutes, just until spinach is wilted.
5. Drain rice and spinach into a fine mesh colander and set aside.
6. Using a whisk, beat eggs and milk together.
7. Add in rice, spinach and peppers and stir with a spoon.
8. Add in salt, pepper, (nutmeg) and additional seasonings, if using and mix well.
9. Pour the vegetable and rice mixture into the prepared pan and bake for 40 minutes or until firm.
10. For extra golden color, set cooked casserole under the broiler for an additional three to five minutes.
11. Let cool, slice and serve straight out of the baking dish. Good hot or cold.

Notes

Adapted from Spinach Tian by Claudia Rosen

Nutrition Information is based upon ten servings.

I used almond milk; nutrition facts will change depending upon type of milk and additional spices.

You can reduce cholesterol by using egg whites instead of whole eggs.

Two egg whites equals one whole egg.

You may further reduce fat by sautéing peppers in less olive oil or use an all vegetable cooking spray.

Nutrition information courtesy of the free website caloriecount.com