Stuffed Bell Peppers with Rice Veggies

Whenever I make these stuffed bell peppers with rice & veggies, the whole house fills with this incredible aroma of roasted peppers mixed with the sweetness of sautéed onions and garlic. It takes me right back to cozy family dinners and the kind of comfort food that hugs you from the inside out. This recipe is my go-to when I want something wholesome but fuss-free. It’s packed with color, texture, and flavor — plus, it brings a healthy twist with fresh veggies and the hearty goodness of rice. If you love the idea of a filling that’s vibrant, nutritious, and bursting with simple, fresh ingredients, you’re going to want to dive right into this recipe. Trust me, these peppers will soon become your favorite weeknight dinner (or a dish you’ll brag about to your friends). The beauty of this recipe is how easy it is to tweak it just how you like while getting that perfect balance between creamy, crunchy, and savory with every bite.

Stuffed Bell Peppers with Rice & Veggies: The Why & Ingredients

• 4 large bell peppers (any color, though I love mixing reds and yellows for sweetness)
• 1 cup long-grain white rice, uncooked
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup zucchini, diced
• 1 cup mushrooms, finely chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
• Salt and freshly cracked black pepper, to taste
• 1/2 cup grated mozzarella or cheddar cheese, plus extra for topping (optional)
• 1/4 cup fresh parsley or basil, chopped
• 1 1/4 cups vegetable broth or water (for cooking the rice)

Here’s why this combination works so well: rice is the perfect staple for stuffed peppers because it soaks up all the flavors from the veggies and spices without overpowering the dish. I prefer long-grain rice because it stays fluffy — no clumping or mushiness — which means your filling has a lovely texture that contrasts with the tender, yet slightly firm, bell peppers. Olive oil adds a subtle richness and helps to caramelize the onions and garlic, which brings out their natural sweetness and depth.

Choosing fresh, finely chopped veggies like zucchini and mushrooms builds layers of flavor, and the cherry tomatoes add little bursts of juiciness that keep every mouthful interesting. The cheese (if you decide to include it) melts into that savory filling, adding a creamy, comforting element. And that sprinkle of fresh herbs at the end? It brightens everything up and gives you this fresh-from-the-garden vibe.

Stuffed Bell Peppers with Rice Veggies

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Stuffed Bell Peppers with Rice Veggies offers a delicious healthy meal that solves your dinner dilemma with vibrant flavors and easy prep

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: American

Ingredients

Scale 1x2x3x

4 large bell peppers (any color, though I love mixing reds and yellows for sweetness)

1 cup long-grain white rice, uncooked

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup zucchini, diced

1 cup mushrooms, finely chopped

1 cup cherry tomatoes, halved

1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)

Salt and freshly cracked black pepper, to taste

1/2 cup grated mozzarella or cheddar cheese, plus extra for topping (optional)

1/4 cup fresh parsley or basil, chopped

1 1/4 cups vegetable broth or water (for cooking the rice)

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Instructions

Preheat your oven to 375°F (190°C). Start with a hot oven so the peppers cook evenly while the filling develops flavor.

Prepare the bell peppers: Slice the tops off each pepper and carefully remove the seeds and membranes. Set aside the tops to chop later for extra filling texture.

Cook the rice: In a small pot, bring 1 1/4 cups vegetable broth or water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and the rice is tender.

Sauté the filling ingredients: Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 3–4 minutes until translucent. Toss in the garlic and cook for another minute until fragrant.

Add chopped pepper tops, zucchini, and mushrooms: Stir everything together and let it cook for 5–6 minutes until veggies soften and juices release.

Mix in cherry tomatoes, cooked rice, and herbs: Stir, season with salt and pepper, then remove from heat and fold in half the cheese and fresh parsley or basil.

Stuff your peppers: Spoon the filling generously into each bell pepper, pressing down lightly to really pack it in. Place the stuffed peppers in a baking dish upright.

Add water to the baking dish: Pour about 1/4 inch of water into the bottom of the dish to keep the peppers moist while baking.

Bake uncovered for 30 minutes. If you want a melty cheese finish, add the remaining cheese on top of each pepper and bake for an additional 5–7 minutes until golden and bubbly.

Notes

A wholesome and fuss-free recipe for stuffed bell peppers filled with a vibrant mixture of rice and fresh veggies, finished optionally with cheese and fresh herbs. Perfect for weeknight dinners that balance creamy, crunchy, and savory flavors.

Stuffed Bell Peppers with Rice & Veggies: Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Start with a hot oven so the peppers cook evenly while the filling develops flavor.
2. Prepare the bell peppers: Slice the tops off each pepper and carefully remove the seeds and membranes. Set aside the tops to chop later for extra filling texture.
3. Cook the rice: In a small pot, bring 1 1/4 cups vegetable broth or water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and the rice is tender.
4. Sauté the filling ingredients: Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 3–4 minutes until translucent. Toss in the garlic and cook for another minute until fragrant.
5. Add chopped pepper tops, zucchini, and mushrooms: Stir everything together and let it cook for 5–6 minutes until veggies soften and juices release. It should be fragrant and inviting.
6. Mix in cherry tomatoes, cooked rice, and herbs: Give everything a good stir, season with salt and pepper, then remove from heat and fold in half the cheese and fresh parsley or basil.
7. Stuff your peppers: Spoon the filling generously into each bell pepper, pressing down lightly to really pack it in. Place the stuffed peppers in a baking dish upright.
8. Add water to the baking dish: Pour about 1/4 inch of water into the bottom of the dish to keep the peppers moist while baking.
9. Bake uncovered for 30 minutes: The peppers should be tender but still hold their shape. If you want that melty cheese finish, add the remaining cheese on top of each pepper, then bake for an additional 5–7 minutes until golden and bubbly.

Stuffed Bell Peppers with Rice & Veggies: Tips for Success

• Pick firm, ripe peppers: Softer or bruised bell peppers won’t hold up well and might turn mushy during baking.
• Don’t overfill: Leaving a little space at the top of the peppers makes stuffing easier and prevents spilling over while baking.
• Use leftover rice: If you have cooked rice on hand, use that instead! Cold rice actually helps keep the filling’s texture balanced.
• Toast your herbs: Adding dried herbs while sautéing releases their flavor better than mixing them in at the end.
• Cover loosely if peppers brown too fast: If your peppers start to get too dark before the inside is cooked, tent aluminum foil over the dish for the remaining baking time.

Stuffed Bell Peppers with Rice & Veggies: Storage & Reheating

Leftovers from this recipe keep really well in an airtight container in the fridge for 3–4 days. The rice and veggies continue to meld together overnight, making the flavors even better the next day. When it’s time to reheat, I like to warm them gently in the oven at 350°F (180°C) for about 15 minutes to bring back some of that roasted pepper texture. Avoid the microwave if you want to prevent sogginess—if you must use it, zap on medium power for 1–2 minutes and cover to keep moisture in.

If you want to freeze stuffed bell peppers, wrap them individually in foil or plastic wrap, place them in a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven as described.

Stuffed Bell Peppers with Rice & Veggies: FAQ

Can I make these stuffed bell peppers vegan?

Absolutely! Simply omit the cheese or swap it with a plant-based alternative (like nutritional yeast or vegan cheese). Using vegetable broth keeps the recipe plant-friendly as well.

What rice works best for stuffed bell peppers?

I usually go with long-grain white rice because it stays fluffy, but brown rice or quinoa can be substituted if you prefer. Just keep in mind that cooking times and liquid ratios might change slightly.

Can I prepare the filling ahead of time?

Yes, you can make the veggie and rice filling a day in advance. Store it in the fridge and stuff the peppers right before baking for the freshest results, or stuff them early and refrigerate overnight before baking next day.

How can I add protein to this recipe?

Adding cooked lentils, black beans, or ground turkey/chicken to the filling boosts protein without losing the veggie-rich goodness and keeps your peppers hearty and satisfying.

Do I need to peel or cook the peppers before stuffing?

You don’t need to peel them, but rinsing and cleaning the insides really well is key. You can roast them lightly before stuffing if you want extra softness, but baking with the filling inside works great too!

Nutritional Information

Estimated per stuffed pepper (makes 4 servings):

• Calories: 280
• Fat: 9g (mostly from olive oil and cheese)
• Protein: 8g
• Carbohydrates: 40g
• Fiber: 5g
• Sodium: 450mg (depends on added salt and broth)

These are rough estimates and will vary depending on the exact ingredients and portion sizes you use.

Stuffed Bell Peppers with Rice & Veggies: Final Thoughts

What I love most about stuffed bell peppers with rice & veggies is how simple they are to make but how impressively tasty they turn out—fresh ingredients, cozy texture, and so many little flavor details that make each bite pop. It’s a recipe you can trust to brighten up any dinner table with minimal fuss. If you try it, I’d love to hear what tweaks you make or how you served it—drop a comment or a star rating to share your experience. Happy cooking, and here’s to lots of pepper-stuffed happiness in your kitchen!