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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.

Stuffed Bell Peppers with Rice & Veggies

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  • Author: Jake
  • 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

Units Scale
  • 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

  1. Prepare the Bell Peppers:
    1. Preheat oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.
  2. Make the Filling:
    1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened.
    2. Add zucchini, carrot, and corn. Cook for 3-4 minutes until vegetables are tender.
    3. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 2 minutes, ensuring the mixture is well combined.
  3. Fill the Peppers:
    1. Spoon the filling mixture evenly into the prepared bell peppers.
  4. Prepare the Sauce:
    1. 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.
  5. Bake the Peppers:
    1. Cover the dish with aluminum foil and bake for 25 minutes.
    2. 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.
  6. Serve and Enjoy:
    1. 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

Find it online: https://justworthi.com/stuffed-bell-peppers-with-rice-veggies/