Vegetarian Stuffed Bell Peppers
A colorful and filling dish made with bell peppers stuffed with a savory mixture of rice, vegetables, and spices, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 4 pieces bell peppers (any color)
- 1 cup cooked rice (white, brown, or leftover rice)
- 1 cup mixed vegetables (frozen or fresh — corn, peas, diced carrots)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup shredded cheese (optional — cheddar, Monterey Jack, or mozzarella)
- Fresh herbs for garnish (optional — parsley, cilantro, or basil)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and ribs. Set the peppers upright in a baking dish.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
Cooking
- Add the mixed vegetables to the skillet. Stir in the cooked rice, cumin, paprika, and a good pinch of salt and pepper. Cook for 2–3 minutes so flavors meld and the filling heats through. Taste and adjust seasoning.
- Spoon the rice-vegetable mixture into each pepper, packing gently until they’re filled.
- Pour a little water (about 1/4–1/2 cup) into the bottom of the baking dish to create steam during baking.
- If using cheese, sprinkle it on top of each stuffed pepper. Cover the dish tightly with foil.
- Bake covered for 30 minutes. Then remove the foil and bake an additional 10–15 minutes until the peppers are tender and the tops are slightly browned.
- Let rest for 5 minutes, then garnish with fresh herbs and serve.
Notes
Use day-old rice for better texture, and try various fillings such as beans or tofu for protein. These stuffed peppers can be stored and frozen, making them a great meal prep option.