Stuffed Bell Peppers with Rice and Vegetables

Stuffed Bell Peppers with Rice and Vegetables are a colorful, flavorful, and satisfying meal that is perfect for lunch or dinner. Tender bell peppers are filled with seasoned rice, vegetables, and melted cheese, creating a comforting dish with simple ingredients.

This recipe is an excellent way to use vegetables already available in your kitchen. It can be served as a main course or as a side dish with salad, roasted potatoes, or grilled vegetables. You can also customize the filling according to your preferences.

Why You Will Love This Recipe

These stuffed bell peppers are easy to prepare, naturally colorful, and filled with different textures. The peppers become soft and slightly sweet in the oven, while the rice and vegetable filling remains moist and flavorful.

The recipe can be prepared in advance, making it a practical option for busy weekdays. It is also easy to adapt by adding different vegetables, seasonings, beans, or your favorite type of cheese.

Ingredients

• 4 large bell peppers
• 2 cups cooked rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 small zucchini, diced
• 1 carrot, peeled and diced
• ½ cup corn
• ½ cup cooked peas
• 1 can diced tomatoes, drained
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ¼ cup chopped fresh parsley
• ½ cup vegetable broth

How to Make Stuffed Bell Peppers

Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the four peppers upright.

Wash the bell peppers and cut off their tops. Remove the seeds and white membranes carefully without damaging the sides. Place the cleaned peppers in the prepared baking dish.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for three to four minutes, or until it becomes soft and translucent.

Add the minced garlic, diced zucchini, and carrot. Cook for approximately five minutes, stirring occasionally. The vegetables should begin to soften but do not need to be completely cooked.

Stir in the corn, peas, diced tomatoes, oregano, paprika, salt, and black pepper. Cook the mixture for another two minutes.

Add the cooked rice and half of the shredded mozzarella. Stir until all the ingredients are evenly combined. Remove the skillet from the heat and mix in the chopped parsley.

Fill each bell pepper generously with the rice and vegetable mixture. Gently press the filling down with a spoon, but avoid packing it too tightly.

Pour the vegetable broth into the bottom of the baking dish. This creates steam during baking and helps the peppers become tender. Cover the dish loosely with aluminum foil.

Bake the stuffed peppers for 30 minutes. Remove the foil, sprinkle the remaining mozzarella over the filling, and return the dish to the oven. Bake uncovered for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

Tips for the Best Stuffed Peppers

Choose bell peppers that have flat bottoms so they remain upright in the baking dish. Red, yellow, and orange peppers are naturally sweeter, while green peppers have a stronger and slightly bitter flavor.

You can replace the white rice with brown rice, quinoa, couscous, or another cooked grain. Black beans or chickpeas can also be added to make the filling more substantial.

If you prefer very soft peppers, place the empty peppers in boiling water for three minutes before filling them.

Storage and Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to four days. Reheat them in the oven at 350°F until warm or use the microwave for a quicker option.

Stuffed Bell Peppers with Rice and Vegetables are simple, versatile, and perfect for adding more colorful vegetables to your meals.