The Tastiest Stuffed Bell Peppers with Rice & Veggies Recipe

Savory stuffed bell peppers spark joy in every kitchen with their colorful charm and delightful flavors.

Crisp vegetables and fluffy rice create a magical combination inside these vibrant vessels.

Mexican-inspired seasonings dance through each bite, promising a meal that feels both comforting and exciting.

peppers become delicious containers waiting to surprise you with their hearty filling.

Nutritious ingredients nestle together, creating a balanced dish that looks as good as it tastes.

Simple yet sophisticated, this recipe turns ordinary ingredients into something extraordinary.

You’ll want to make these peppers again and again, sharing their warmth with everyone at the table.

Stuffed Peppers With Rice and Veggies That Just Work

• Quick and Easy Weeknight Meal: Whip up these stuffed bell peppers in under an hour, perfect for busy families craving a delicious, nutritious dinner without spending hours in the kitchen.
• Veggie-Packed Nutrition Powerhouse: Loaded with zucchini, carrots, corn, and bell peppers, this recipe delivers a colorful, nutrient-dense meal that sneaks extra vegetables into every bite.
• Versatile Crowd-Pleaser: Customize the filling with different grains, add protein like ground turkey or beans, and adjust spices to suit everyone's taste preferences, making it a flexible recipe for diverse palates.
• Budget-Friendly Comfort Food: Using affordable, accessible ingredients like bell peppers, rice, and seasonal vegetables, this recipe provides a wallet-friendly meal that doesn't compromise on flavor or satisfaction.

Stuffed Bell Peppers (Veggie & Rice) Ingredients

• Bell Peppers: Colorful vessels for the delicious rice mixture, choose firm and vibrant peppers without blemishes.
• Rice: Hearty base for the filling, use long-grain white or brown rice for best texture.

• Onion, Garlic: Foundational flavor boosters, select fresh and firm for maximum taste.
• Zucchini, Carrot, Corn: Fresh vegetables that add nutrition and sweetness, pick seasonal and crisp produce.

• Marinara Sauce: Rich tomato base that adds moisture and depth, choose high-quality jarred or homemade sauce.
• Diced Tomatoes: Adds moisture and tang to the filling, canned varieties work perfectly.
• Italian Seasoning, Salt, Pepper: Classic herb blend and essential spices for balanced flavor.
• Garlic Powder, Onion Powder, Chili Flakes: Additional spices to enhance the sauce's complexity.

• Shredded Cheese: Melty and optional topping for extra richness.
• Fresh Parsley, Basil: Optional herbs for bright, fresh finish.

• Olive Oil: Used for sautéing vegetables, choose extra virgin for best flavor.
• Aluminum Foil: Helps steam and protect peppers during initial baking.

Stuffed Peppers with Rice Oven Prep

Step 1: Prep the Peppers

Remove the tops from bell peppers and clean out the inner seeds and membranes.

Stand the peppers upright in a baking dish, ready for their delicious filling.

Step 2: Build a Flavorful Base

Heat olive oil in a skillet over medium heat.

• Chopped onions
• Minced garlic
• Diced zucchini
• Shredded carrots
• Sweet corn kernels

Fold in the cooked rice, diced tomatoes, and seasonings.

Mix everything together until the flavors mingle and dance.

Step 3: Generously Stuff the Peppers

Carefully spoon the vegetable and rice mixture into each pepper, making sure they’re packed with goodness.

Step 4: Create a Zesty Sauce

• Garlic powder
• Onion powder
• Red chili flakes

Pour the sauce around and over the stuffed peppers, adding an extra layer of flavor.

Step 5: Bake to Perfection

Cover the baking dish with aluminum foil and slide into a preheated oven.

Bake until the peppers are tender and the filling is heated through.

For a golden finish, sprinkle cheese on top and bake uncovered until it’s melted and slightly crispy.

Step 6: Serve with Style

Let the peppers rest for a few minutes.

Garnish with fresh herbs like parsley or basil for a pop of color and fresh flavor.

Serve hot and enjoy your vibrant, healthy meal!

Stuffed Pepper Tips with Rice and Veggies

• Choose bell peppers that are firm, symmetrical, and have flat bottoms to help them stand upright during baking, ensuring even cooking and a stable presentation.
• Use vegetable or chicken broth instead of water when cooking rice to add extra depth and richness to the stuffed pepper filling, making each bite more delicious.
• Swap ingredients to match dietary needs – use quinoa for gluten-free option, add ground turkey for protein, or include black beans for a vegetarian version that's equally satisfying.
• Prepare stuffed peppers in advance, cover tightly, and freeze for up to 3 months. Thaw overnight in refrigerator and reheat in oven at 350°F until warmed through, perfect for meal prep.
• Pat vegetables dry after cooking to prevent excess liquid in the filling, which can make peppers soggy and compromise the overall texture of the dish.

Stuffed Bell Peppers Leftovers

• Store leftover stuffed peppers in an airtight container within 2 hours of cooking. Keep them in the refrigerator for up to 3-4 days.
• Wrap individual peppers tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months to maintain best quality and taste.
• Preheat oven to 350°F. Place peppers in a baking dish, cover with foil, and warm for 15-20 minutes until heated through. Add a splash of water to prevent drying out.
• For quick reheating, place pepper on a microwave-safe plate. Heat on medium power for 1-2 minutes, stopping halfway to rotate and ensure even warming.

Perfect Sides for Stuffed Bell Peppers

• Pair Zesty Mediterranean Salad: Crisp cucumber, tangy feta, kalamata olives, and light vinaigrette complement the bell peppers' rich, savory filling perfectly.
• Serve Robust Red Wine Companion: Choose a medium-bodied Chianti or Sangiovese that balances the dish's herbal notes and vegetable complexity with smooth tannins.
• Match Crusty Artisan Bread: Warm, rustic sourdough or herbed focaccia provides delightful texture contrast and helps soak up the marinara sauce's delicious flavors.
• Select Bright Herbal Spritzer: Prepare a refreshing drink with sparkling water, fresh mint, lemon slice, and hint of rosemary to cleanse the palate between bites.

Stuffed Bell Peppers Filling Twists

• Vegetarian Protein Boost: Replace rice with quinoa and add black beans or lentils for extra protein, creating a nutrient-dense meal perfect for plant-based diets.
• Keto-Friendly Version: Swap rice with cauliflower rice, use low-carb marinara sauce, and increase vegetable content while reducing corn to maintain low-carbohydrate profile.
• Mediterranean Style: Incorporate feta cheese, add kalamata olives, use Greek seasoning instead of Italian herbs, and include diced cucumber for a refreshing Mediterranean twist.
• Spicy Southwest Variation: Mix in diced jalapeños, replace marinara with salsa, add ground turkey or chicken, and top with pepper jack cheese for a zesty southwestern flavor profile.

FAQs

• Can I use different types of bell peppers for this recipe?

Yes, you can use any color of bell peppers like red, yellow, or green. Each color has a slightly different flavor and nutritional profile, so feel free to mix and match based on availability and preference.

• Is this recipe vegetarian-friendly?

Absolutely! The recipe is completely vegetarian as it uses rice, vegetables, and seasonings. You can easily make it vegan by omitting the cheese or using a plant-based cheese alternative.

• Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers up to a day in advance. Keep them covered in the refrigerator and bake when ready to serve. Just add a few extra minutes to the baking time if they’re cold from the fridge.

• What can I do if I don't have Italian seasoning?

No worries! You can create your own blend using dried herbs like oregano, basil, thyme, and rosemary. Use equal parts of each herb to substitute for Italian seasoning.

Stuffed Bell Peppers with Rice & Veggies Recipe

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4.9 from 21 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Homemade stuffed bell peppers with rice & veggies bring Mediterranean comfort right to dinner tables. Colorful peppers packed with savory rice, seasonal vegetables, and herbs promise a delightful meal you’ll savor with every delicious bite.

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Ingredients

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Main Ingredients:

• 4 large bell peppers (any color), tops removed, seeds and membranes cleaned
• 1 cup cooked rice (white, brown, or wild)
• 1 cup diced tomatoes (fresh or canned)

Vegetables and Seasonings:

• 1 small onion, finely chopped
• 1 small zucchini, diced
• 1 medium carrot, grated
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Sauce and Optional Topping:

• 1 cup marinara or tomato sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili flakes (optional, for heat)
• 1/2 cup shredded cheese (optional, for topping)

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Instructions

1. Thoroughly cleanse bell peppers, trimming their tops and meticulously extracting interior seeds and membranes. Position peppers vertically within a baking vessel, ensuring stable placement.
2. Activate a skillet with olive oil over moderate thermal intensity. Introduce finely chopped onions and minced garlic, gently sautéing until translucent and aromatic.
3. Incorporate diced zucchini, julienned carrots, and sweet corn kernels into the aromatic base. Allow vegetables to soften and release their natural essences, stirring periodically.
4. Fold cooked rice into the vegetable medley, integrating diced tomatoes and a harmonious blend of Italian seasonings. Season with salt and pepper, creating a cohesive and flavorful filling.
5. Methodically distribute the rice-vegetable mixture into each prepared pepper cavity, ensuring uniform allocation and gentle compression.
6. Craft a vibrant sauce by whisking marinara with subtle hints of garlic powder, onion powder, and a provocative sprinkle of chili flakes. Cascade this sauce around and atop the stuffed peppers.
7. Drape the baking dish with aluminum foil, creating a protective seal. Transition to a preheated 375°F (190°C) oven, allowing peppers to roast and meld flavors for approximately 25 minutes.
8. Remove foil covering, optionally crown peppers with a generous layer of shredded cheese. Return to oven, permitting cheese to melt and develop a golden, enticing crust.
9. Extract peppers from oven, allowing a brief cooling interlude. Optionally garnish with fresh parsley or fragrant basil leaves before presenting this vibrant, wholesome dish.

Notes

• Select peppers with flat bottoms to ensure they stand upright during baking and cook evenly.
• Mix different colored bell peppers for a vibrant and visually appealing dish that adds excitement to the meal.
• Choose short-grain or medium-grain rice for better binding and a more cohesive filling texture that holds together nicely.
• Quickly sauté vegetables before adding to the rice mixture to enhance their flavor and prevent excess moisture in the stuffed peppers.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 6 g
• Sodium: 450 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 15 mg