Description
Stuffed Bell Peppers with Rice & Veggies are a colorful and wholesome vegetarian dish packed with rice, sautéed vegetables, and melted cheese, all roasted inside tender bell pepper halves for a complete and satisfying meal.
Ingredients
Units
Scale
- 4 bell peppers (any color), halved and seeds removed
- 2 cups cooked rice (white, brown, or wild)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small zucchini or squash, diced
- 1/2 cup carrots, grated or finely chopped
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup canned diced tomatoes, drained
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice bell peppers in half lengthwise and remove seeds and membranes. Brush lightly with oil and place in a baking dish.
- In a skillet over medium heat, sauté onion and garlic in olive oil until softened.
- Add zucchini, carrots, and corn. Cook until just tender. Stir in diced tomatoes, cooked rice, salt, pepper, and Italian seasoning. Cook 2–3 minutes more.
- Spoon the rice and veggie mixture into each pepper half, pressing lightly.
- Top with shredded cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is golden and bubbly.
- Garnish with chopped parsley or cilantro and serve warm.
Notes
- Add beans or lentils for more protein.
- Use quinoa or couscous instead of rice for variety.
- Use dairy-free cheese for a vegan version.
- Mini bell peppers make great appetizers—adjust baking time.
- Freeze leftovers for up to 2 months; reheat in oven or microwave.
Nutrition
- Serving Size: 2 halves
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg