Name: Stuffed Bell Peppers with Rice & Veggies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 4–6 bell peppers (any color), tops cut off and seeds removed; 2 cups cooked rice (white, brown, or preferred grain); 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup diced tomatoes (canned or fresh); 1 small zucchini, diced; 1 carrot, grated or finely chopped; 1/2 cup corn or green peas (optional); 2 tablespoons chopped fresh parsley or basil; Salt and pepper to taste; 1 teaspoon paprika or Italian seasoning (optional); 1/2 cup shredded cheese (optional, for topping)

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Stuffed Bell Peppers with Rice & Veggies is a colorful, hearty, and healthy dish that I love making when I want something filling but still wholesome. These bell peppers are packed with a delicious mixture of rice, vegetables, herbs, and spices, then baked until tender and flavorful. It’s a beautiful way to serve a complete meal in one edible package.

Why You’ll Love This Recipe

I love this recipe because it’s comforting, nutritious, and incredibly versatile. It’s naturally vegetarian and can easily be made vegan or customized with whatever vegetables or grains I have on hand. The peppers become tender and sweet when baked, complementing the savory filling perfectly. I also like that I can prepare everything ahead of time and just bake it when I’m ready. It’s an ideal make-ahead meal for busy weeknights or meal prepping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bell peppers (any color, tops cut off and seeds removed)
Cooked rice (white, brown, or any grain I prefer)
Olive oil
Onion, finely chopped
Garlic, minced
Diced tomatoes (canned or fresh)
Zucchini, diced
Carrot, grated or finely chopped
Corn or green peas (optional)
Fresh parsley or basil, chopped
Salt and pepper
Paprika or Italian seasoning (optional)
Shredded cheese (optional, for topping)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I heat olive oil in a pan and sauté the chopped onion and garlic until soft and fragrant.
I add zucchini, carrots, and any additional vegetables I’m using. I cook until they’re tender.
I stir in the diced tomatoes and cooked rice, then season with salt, pepper, and any herbs or spices I like.
I let the mixture simmer for a few minutes to let the flavors blend.
I spoon the rice and veggie mixture into each bell pepper, pressing it down gently to pack.
If I’m using cheese, I sprinkle some on top of each pepper.
I place the stuffed peppers upright in the baking dish, cover with foil, and bake for 30 minutes.
I remove the foil and bake for another 10–15 minutes, until the peppers are tender and lightly browned on top.

Servings and timing

This recipe makes 4 to 6 stuffed bell peppers, depending on their size. It takes about 20 minutes of prep time and 40–45 minutes of baking time, so the total time is approximately 1 hour. It serves 4 people as a main course.

Variations

I sometimes use quinoa or couscous instead of rice for a different texture.
For a protein boost, I add cooked lentils, black beans, or chickpeas to the filling.
To make it vegan, I skip the cheese or use a dairy-free version.
For a Mexican twist, I season the filling with cumin, chili powder, and lime juice.
When I want extra heartiness, I include chopped mushrooms or spinach in the mix.

storage/reheating

I store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I bake them in a 350°F (175°C) oven for 15–20 minutes or until heated through. I can also microwave them on medium power for about 2–3 minutes, but I find the oven keeps the texture better.

FAQs

Can I freeze stuffed bell peppers?

Yes, I let them cool completely, then wrap each pepper individually or store them in a freezer-safe container. They last up to 3 months in the freezer. I reheat them straight from frozen in the oven.

Should I pre-cook the bell peppers before stuffing?

I don’t usually pre-cook them, but if I want a softer texture, I boil or microwave the peppers for a few minutes before stuffing.

Can I make the filling ahead of time?

Absolutely. I often make the filling a day in advance and store it in the fridge. When I’m ready to bake, I just stuff the peppers and pop them in the oven.

What type of rice works best?

I like using white or brown rice, but wild rice or even leftover rice from other meals works great too. The key is that it’s already cooked before mixing it into the filling.

How do I keep the peppers from falling over in the dish?

I trim a tiny slice off the bottom of each pepper to help them stand upright. If needed, I nestle them closely in the baking dish to support each other.

Conclusion

Stuffed Bell Peppers with Rice & Veggies is one of those meals that’s as satisfying as it is nourishing. I love how customizable it is and how beautifully it showcases simple ingredients. Whether I’m cooking for family, guests, or just meal prepping for the week, this recipe always delivers comfort and flavor in every bite.

Stuffed Bell Peppers with Rice & Veggies

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Stuffed Bell Peppers with Rice & Veggies are a wholesome, colorful meal featuring bell peppers filled with a savory blend of rice, vegetables, herbs, and optional cheese—perfect for a hearty vegetarian dinner.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

4–6 bell peppers (any color), tops cut off and seeds removed
2 cups cooked rice (white, brown, or preferred grain)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 small zucchini, diced
1 carrot, grated or finely chopped
1/2 cup corn or green peas (optional)
2 tablespoons chopped fresh parsley or basil
Salt and pepper to taste
1 teaspoon paprika or Italian seasoning (optional)
1/2 cup shredded cheese (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C) and grease a baking dish lightly.
Heat olive oil in a pan. Sauté onion and garlic until fragrant and soft.
Add zucchini, carrots, and other vegetables. Cook until tender.
Stir in diced tomatoes and cooked rice. Season with salt, pepper, and herbs.
Simmer mixture for a few minutes to blend flavors.
Spoon filling into hollowed bell peppers, packing gently.
Top with shredded cheese if using.
Place stuffed peppers upright in the baking dish, cover with foil, and bake for 30 minutes.
Remove foil and bake for an additional 10–15 minutes until peppers are tender and tops are golden.