Baked Stuffed Bell Peppers with Rice and Vegetables
Stuffed Bell Peppers with Rice & Veggies feature tender roasted peppers filled with seasoned rice, sautéed vegetables, and herbs for a hearty vegetarian main dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
4 large bell peppers
2 cups cooked rice
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small zucchini, diced
1 medium carrot, grated
1/2 cup corn kernels
1 cup tomato sauce
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
1/2 cup shredded mozzarella or crumbled feta optional
Instructions
-
Preheat oven to 375°F and grease a baking dish.
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Cut tops off peppers, remove seeds, and blanch in boiling water for 5 minutes.
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Sauté onion in olive oil until translucent, then add garlic.
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Add zucchini, carrot, and corn; cook until slightly softened.
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Stir in cooked rice, tomato sauce, oregano, paprika, salt, and pepper.
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Remove from heat and stir in parsley.
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Fill peppers with rice mixture and top with cheese if using.
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Cover with foil and bake 25 minutes, then uncover and bake 10 to 15 minutes more.
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Rest 5 minutes before serving.
Notes
Use fully cooked rice before stuffing.
Add beans or lentils for extra protein.
Store leftovers refrigerated up to 4 days.