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.
Ingredients
Scale
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)
Instructions
- Thoroughly cleanse bell peppers, trimming their tops and meticulously extracting interior seeds and membranes. Position peppers vertically within a baking vessel, ensuring stable placement.
- Activate a skillet with olive oil over moderate thermal intensity. Introduce finely chopped onions and minced garlic, gently sautéing until translucent and aromatic.
- Incorporate diced zucchini, julienned carrots, and sweet corn kernels into the aromatic base. Allow vegetables to soften and release their natural essences, stirring periodically.
- 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.
- Methodically distribute the rice-vegetable mixture into each prepared pepper cavity, ensuring uniform allocation and gentle compression.
- 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.
- 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.
- 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.
- 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