Stuffed bell peppers are one of those meals that look beautiful on the table and taste just as good as they look. With tender peppers filled with seasoned rice, vegetables, and fresh herbs, this dish is both hearty and nourishing. It’s a healthy comfort food you can feel good about serving any day of the week.
Why You’ll Love This Recipe
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Balanced and wholesome – a complete meal in one dish
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Easy to customize with your favorite vegetables
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Perfect for meal prep or family dinners
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Comforting yet light, making it ideal for busy weeknights
Ingredients
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4 large bell peppers (red, yellow, or green)
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1 cup cooked rice (white or brown)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 cup diced tomatoes (fresh or canned)
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1 cup zucchini or other vegetables, diced
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1 tsp dried oregano
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1 tsp paprika
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the peppers: Slice the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
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Make the filling: In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Stir in diced tomatoes, zucchini (or other veggies), rice, oregano, paprika, salt, and pepper. Cook for 5–7 minutes until well combined.
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Stuff the peppers: Spoon the rice and vegetable mixture into each pepper, packing it gently.
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Bake: Cover the dish with foil and bake at 375°F (190°C) for 25–30 minutes, until peppers are tender. Remove foil and bake for another 5–10 minutes to lightly brown the tops.
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Serve: Garnish with fresh parsley and enjoy warm.
Tips & Variations
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Swap rice for quinoa or couscous for extra protein.
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Add chickpeas or beans for a heartier vegetarian option.
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Sprinkle with shredded cheese before baking if you like a melty topping.
Final Thoughts
These easy stuffed bell peppers are a go-to dinner that’s satisfying without being heavy. With fresh flavors and a cozy presentation, they’re the perfect mix of comfort and nourishment.