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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.

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)

Instructions

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

Notes

  • Use quinoa, couscous, or lentils instead of rice for variety.
  • Add beans or chickpeas for a protein boost.
  • Skip cheese or use dairy-free cheese to make it vegan.
  • Season with cumin and chili powder for a Mexican twist.
  • Trim pepper bottoms slightly to help them stand upright in the dish.

Nutrition

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