Description
These colorful Stuffed Bell Peppers with Rice & Vegetables are hearty, cheesy, and packed with comforting flavor. Tender bell peppers are filled with seasoned rice and vegetables, topped with melted cheese, and baked until beautifully golden and bubbling.
Ingredients
- 4 large bell peppers — red, yellow, orange, or green
- 2 cups cooked rice — white or brown
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup mixed vegetables — corn, peas, carrots, or zucchini
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp chopped fresh parsley
- ¼ cup vegetable broth or water
Instructions
- Prepare the peppers: Preheat oven to 375°F (190°C). Cut the peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a lightly greased baking dish.
- Make the filling: Heat olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes, then add garlic and cook for 30 seconds.
- Add diced tomatoes and mixed vegetables. Cook for about 4–5 minutes.
- Stir in the cooked rice, Italian seasoning, paprika, salt, and black pepper. Mix well and cook for another 2 minutes.
- Stuff the peppers: Spoon the rice and vegetable mixture evenly into each pepper.
- Pour the vegetable broth or water into the bottom of the baking dish. Cover loosely with foil and bake for 25 minutes.
- Remove the foil and sprinkle generously with shredded cheese. Bake uncovered for another 10–15 minutes, until the peppers are tender and the cheese is melted and golden.
- Garnish with fresh parsley and serve warm.
Notes
- Use brown rice for extra fiber and a nuttier flavor.
- You can add cooked chickpeas, black beans, mushrooms, or spinach to the filling.
- For a Mediterranean twist, add feta cheese, olives, oregano, and a squeeze of lemon.
- For a meatier version, add cooked ground beef, turkey, or chicken.
Tips
- Don’t overcook the peppers before stuffing—they should become tender while baking.
- If your rice mixture seems dry, add a few tablespoons of broth or tomato sauce.
- Let the peppers rest for 5 minutes before serving.
- Broil for 1–2 minutes at the end for extra golden, bubbly cheese, watching closely.
Servings & Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Approximate Nutrition
Per serving, assuming 1 stuffed pepper half-pair and mozzarella cheese:
- Calories: ~390 kcal
- Protein: ~13 g
- Carbohydrates: ~52 g
- Fat: ~15 g
- Fiber: ~6 g
- Sodium: ~500 mg
Nutrition will vary depending on the rice, cheese, vegetables, and portion sizes used.
Benefits
🫑 Bell peppers: Rich in vitamin C and antioxidants.
🍚 Rice: Provides carbohydrates for energy.
🥕 Mixed vegetables: Add fiber, vitamins, minerals, and color.
🧀 Cheese: Adds protein and calcium.
🫒 Olive oil: Provides heart-friendly unsaturated fats.
Q&A
Q: Can I make these ahead of time?
Yes! Assemble the peppers, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if needed.
Q: Can I freeze stuffed peppers?
Yes. Cool completely, wrap well, and freeze. Thaw overnight in the refrigerator and reheat until hot.
Q: Can I use uncooked rice?
It’s best to use cooked rice for this recipe. Uncooked rice requires additional liquid and cooking time.
Q: What cheese works best?
Mozzarella gives a stretchy, mild topping, while cheddar adds a richer flavor. A combination of mozzarella and Parmesan is also delicious.
Q: Can I make them vegetarian?
Absolutely—the recipe as written is vegetarian. For a vegan version, use dairy-free cheese.