Stuffed Bell Peppers with Rice & Veggies

Stuffed Bell Peppers with Rice & Veggies are a colorful, wholesome, and satisfying dish that blends the hearty goodness of grains with the fresh taste of vegetables—all encased in tender, roasted bell peppers. These beautiful pepper “boats” are not only visually impressive, but they also deliver a complete and nutritious meal in each serving. Whether you’re looking for a meatless option or simply want to pack more vegetables into your diet, this recipe is a vibrant and delicious choice.

Why You’ll Love This Recipe

These stuffed bell peppers offer the perfect balance of texture and flavor—fluffy rice, sautéed vegetables, and melted cheese, all roasted together for a comforting yet nutritious meal. They’re easy to customize, great for meal prep, and freeze well for future use. Best of all, they look as good as they taste, making them a standout on any dinner table. Ideal for vegetarians or anyone looking for a lighter, meat-free option that still feels hearty and filling.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers (any color), halved and seeds removed
• Cooked rice (white, brown, or wild rice)
• Onion, diced
• Garlic, minced
• Zucchini or squash, diced
• Carrots, grated or finely chopped
• Corn kernels (fresh or frozen)
• Canned diced tomatoes (drained)
• Olive oil
• Salt
• Black pepper
• Italian seasoning
• Shredded cheese (cheddar, mozzarella, or a blend)
• Fresh parsley or cilantro for garnish

Directions

1. Preheat oven to 375°F (190°C).
2. Slice bell peppers in half lengthwise and remove seeds and membranes. Lightly brush with oil and place in a baking dish.
3. In a skillet over medium heat, sauté onion and garlic in olive oil until softened.
4. Add diced zucchini, carrots, and corn. Cook until just tender, then stir in diced tomatoes, cooked rice, salt, pepper, and Italian seasoning. Cook for a few minutes to combine flavors.
5. Spoon the rice and vegetable mixture into each bell pepper half, pressing lightly to fill.
6. Top each stuffed pepper with shredded cheese.
7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the cheese is golden and bubbly.
8. Garnish with chopped parsley or cilantro before serving.

Servings and timing

Servings: 4 (8 pepper halves)
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Protein Boost: Add black beans, chickpeas, or cooked lentils to the filling.
• Mexican Style: Use taco seasoning and top with salsa and avocado.
• Italian Flair: Include marinara sauce and top with mozzarella and Parmesan.
• Grain Swap: Use quinoa, bulgur, or couscous instead of rice.
• Vegan Version: Use dairy-free cheese or omit cheese entirely and increase herbs and spices.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F (175°C) oven for 10–15 minutes or microwave on medium heat until warmed through. You can also freeze stuffed peppers—cool them completely, wrap individually, and store for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make these ahead of time?

Yes. Assemble the stuffed peppers up to one day in advance and refrigerate. Bake just before serving.

Can I freeze stuffed bell peppers?

Absolutely. Wrap cooled peppers tightly and freeze. Reheat in the oven straight from frozen or after thawing.

What kind of rice is best?

Any cooked rice works—white, brown, jasmine, wild, or even leftover rice from another meal.

Are these filling enough for a main dish?

Yes. They are packed with rice, vegetables, and cheese, making them satisfying and balanced.

Can I use raw vegetables?

It’s best to sauté vegetables first to enhance their flavor and ensure they cook through evenly.

What cheese works best?

Cheddar, mozzarella, pepper jack, or a blend of Italian cheeses all work well.

How do I prevent the peppers from being too soft?

Avoid overbaking, and use firmer bell peppers. Pre-baking for a few minutes before stuffing can help retain structure.

Can I use mini bell peppers?

Yes. Mini bell peppers make great bite-sized appetizers. Adjust baking time accordingly.

How do I make them spicier?

Add chopped jalapeños or red chili flakes to the filling for heat.

What do I serve with these peppers?

They go well with green salad, crusty bread, or a light soup for a complete meal.

Conclusion

Stuffed Bell Peppers with Rice & Veggies are a nourishing and delicious dish that brings vibrant color and flavor to your table. Versatile, easy to prepare, and packed with wholesome ingredients, they’re a go-to for vegetarians and anyone who loves a hearty, meatless meal. Whether for family dinners or meal prep, these stuffed peppers are sure to satisfy while making a beautiful presentation.

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