Stuffed bell peppers are the perfect combination of hearty, healthy, and colorful. Packed with a flavorful mixture of rice, vegetables, and seasonings, this dish is as nutritious as it is comforting. Whether you’re making it for a family dinner or meal prepping for the week, these peppers are a satisfying and wholesome choice.
Why You’ll Love This Recipe?
- A complete meal in one—protein, carbs, and veggies all in one bite.
- Easy to customize with your favorite fillings or dietary preferences.
- Naturally gluten-free and vegetarian, with options for added protein.
- Beautiful presentation that’s perfect for gatherings or weeknight dinners.
Ingredients
- Bell peppers (any color)
- Cooked rice (white, brown, or your favorite type)
- Zucchini, diced
- Carrots, finely chopped
- Onion, finely chopped
- Garlic, minced
- Diced tomatoes (canned or fresh)
- Shredded cheese (optional for topping)
The full list of ingredients with exact measurements is included below!
Directions
Step 1: Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the seeds and membranes inside. Keep the tops if you’d like to use them as “lids” for presentation. Parboil the peppers in boiling water for 3-4 minutes to soften slightly, then set them aside to cool.
Step 2: Sauté the Vegetables
In a large skillet, heat some olive oil over medium heat. Add the onion, garlic, zucchini, and carrots, and sauté until softened. Stir in the diced tomatoes and cook for another 2-3 minutes. Season with salt, pepper, and your favorite herbs, like oregano or parsley.
Step 3: Mix the Filling
In a mixing bowl, combine the cooked rice with the sautéed vegetable mixture. Adjust the seasoning to your taste. For extra protein, you can mix in cooked beans, lentils, or crumbled tofu.
Step 4: Stuff the Peppers
Place the bell peppers upright in a baking dish. Fill each pepper with the rice and vegetable mixture, packing it gently but not too tightly. If you’re using cheese, sprinkle it over the top or place the “lids” back on the peppers.
Step 5: Bake the Peppers
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake the peppers for 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
Expert Tips and Tricks
- Pepper selection: Choose bell peppers that can stand upright with flat bottoms. Red, yellow, and orange peppers are sweeter, while green peppers have a more savory flavor.
- Rice options: Use leftover rice to save time, or experiment with quinoa, couscous, or farro for a twist.
- Make it saucy: Pour a little tomato sauce or broth into the baking dish to keep the peppers moist as they bake.
Recipe Variations and Possible Substitutions
- Add cooked ground meat or sausage for a heartier version.
- Substitute the rice with cauliflower rice for a low-carb option.
- Mix in shredded cheese or a dollop of sour cream to the filling for extra creaminess.
- Spice it up with diced jalapeños or a dash of smoked paprika in the filling.
Serving and Pairing Suggestions
Serve these stuffed bell peppers with a side of mixed greens or a light cucumber salad for a balanced meal. They also pair beautifully with garlic bread or a dollop of tzatziki for a Mediterranean twist. A glass of chilled white wine or a sparkling water infused with lemon complements the dish nicely.
Storage and Reheating Tips
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes or microwave them for 2-3 minutes until warmed through. These also freeze well—wrap each pepper individually before freezing for an easy meal later on.
FAQs
1. Can I make these ahead of time?
Yes, you can prep the peppers and filling a day in advance, then assemble and bake when ready.
2. Do I need to parboil the peppers?
Parboiling softens the peppers slightly, but you can skip this step if you prefer a firmer texture.
3. Can I use frozen vegetables?
Absolutely! Frozen veggies are a great time-saver—just make sure to sauté them to remove excess moisture.
4. How can I make this vegan?
Skip the cheese or use a plant-based alternative. You can also add nutritional yeast for a cheesy flavor.
Conclusion
Stuffed bell peppers with rice and veggies are a versatile, crowd-pleasing dish that’s as fun to make as it is to eat. With endless variations and easy prep, it’s a recipe you’ll find yourself making again and again. What creative spins will you try for your stuffed peppers? Let me know how they turned out!
Print
Stuffed Bell Peppers with Rice & Veggies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A hearty and wholesome dish, these stuffed bell peppers are filled with a flavorful mix of rice, vegetables, and aromatic seasonings. Perfect as a main course or side dish, they are both comforting and versatile
Ingredients
- For the Peppers:
- 4 large bell peppers (any color), tops removed, seeds and membranes cleaned
- For the Filling:
- 1 cup cooked rice (white, brown, or wild)
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, finely chopped
- 1 small zucchini, diced
- 1 medium carrot, grated
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional, for topping)
- For the Sauce:
- 1 cup marinara or tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili flakes (optional, for heat)
Instructions
- Prepare the Bell Peppers:
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.
- Make the Filling:
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened.
- Add zucchini, carrot, and corn. Cook for 3-4 minutes until vegetables are tender.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 2 minutes, ensuring the mixture is well combined.
- Fill the Peppers:
- Spoon the filling mixture evenly into the prepared bell peppers.
- Prepare the Sauce:
- In a small bowl, combine marinara sauce with garlic powder, onion powder, and chili flakes. Pour the sauce over and around the stuffed peppers in the baking dish.
- Bake the Peppers:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle shredded cheese over the peppers (if using), and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve and Enjoy:
- Let the peppers cool for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
Notes
- Substitute rice with quinoa, couscous, or farro for variety.
- For a vegan version, skip the cheese or use plant-based cheese.
- Add cooked ground meat or beans for extra protein.
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg