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Stuffed Bell Peppers with Rice Veggies

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

Ingredients

Scale
  • 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)

    • 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.

    Find it online: https://mekara.info/stuffed-bell-peppers-with-rice-veggies-recipe/