Stuffed Bell Peppers with Rice & Vegetables

A colorful, hearty, and wholesome meal made with sweet bell peppers stuffed with seasoned rice, mixed vegetables, tomatoes, herbs, and cheese. It’s easy to prepare, family-friendly, and works beautifully for meal prep.

Ingredients

For the Peppers

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the Filling

• 1 cup cooked white or brown rice
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1 small carrot, finely diced
• ½ cup corn, fresh or frozen
• ½ cup diced tomatoes
• 2 tablespoons tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon Italian seasoning
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes, optional
• Salt and black pepper, to taste
• ½ cup shredded mozzarella or cheddar cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the peppers:
   Preheat oven to 375°F (190°C). Wash the bell peppers, cut off the tops, and remove the seeds and membranes.
2. Soften the peppers:
   Place the peppers upright in a lightly greased baking dish. Drizzle or brush with a little olive oil and season with salt and pepper.
3. Cook the vegetables:
   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes. Add garlic, zucchini, and carrot. Cook for another 4–5 minutes until the vegetables begin to soften.
4. Add the flavor:
   Stir in corn, diced tomatoes, tomato paste, oregano, Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook for 2–3 minutes.
5. Add the rice:
   Stir in the cooked rice and mix until everything is evenly combined. Remove from heat and fold in the parsley and half of the shredded cheese.
6. Stuff the peppers:
   Spoon the rice and vegetable mixture evenly into each pepper. Don’t pack the filling too tightly.
7. Bake:
   Cover the baking dish loosely with foil and bake for 25 minutes.
8. Add cheese:
   Remove the foil and sprinkle the remaining cheese over the peppers.
9. Finish baking:
   Return to the oven uncovered for 10–15 minutes, until the peppers are tender and the cheese is melted and lightly golden.
10. Serve:
    Let the peppers rest for about 5 minutes. Garnish with fresh parsley and serve warm.

Quick Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Easy

Nut Information / Allergy Info

• Contains nuts: No, as written.
• Peanuts: None.
• Tree nuts: None.
• Gluten: Naturally gluten-free, but check packaged tomato paste, seasonings, cheese, and other ingredients for cross-contact if needed.
• Dairy: Contains cheese. Use dairy-free cheese if desired.
• Eggs: None.
• Soy: Usually none, but check packaged ingredients.
• Allergy note: If serving someone with severe allergies, check every packaged ingredient and avoid cross-contamination.

Tips & Variations

• Add black beans or chickpeas for extra protein and fiber.
• Use quinoa instead of rice.
• Add cooked ground turkey, chicken, or beef for a meat-filled version.
• Feta cheese gives the filling a delicious Mediterranean flavor.
• For meal prep, refrigerate cooked peppers in an airtight container for up to 4 days.
• Reheat in the microwave or covered in a 350°F oven until hot.

Q&A

Q: Can I use uncooked rice?
A: It’s best to use cooked rice for this recipe. Uncooked rice requires additional liquid and cooking time.

Q: Can I prepare these ahead of time?
A: Yes. Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours before baking.

Q: Can I freeze stuffed bell peppers?
A: Yes. Cool completely, wrap individually, and freeze in an airtight container for up to about 3 months.

Q: Which bell pepper color is best?
A: Any color works. Red and yellow peppers are naturally sweeter, while green peppers have a more savory flavor.

Q: Can I make them vegetarian?
A: Yes. The recipe above is already vegetarian.

Q: How do I make them vegan?
A: Simply replace the cheese with your favorite dairy-free shredded cheese or omit it.

Q: Can I add meat?
A: Absolutely. Add about 1 pound of cooked ground beef, turkey, or chicken to the filling.

Q: How do I know when the peppers are done?
A: They should be tender enough to pierce easily with a fork while still holding their shape.

Q: What can I serve with stuffed peppers?
A: A simple green salad, cucumber-tomato salad, roasted vegetables, or Greek yogurt/tzatziki makes a great side.

Q: Are these good for meal prep?
A: Yes. They store and reheat well, making them convenient for lunches or quick dinners.