Rice Stuffed Peppers
These vibrant, tender bell peppers are packed with a savory, herb-infused rice filling that makes for a satisfying and wholesome vegetarian meal.
Ingredients
- •4 large bell peppers, tops removed and seeds cleaned
- •2 cups cooked long-grain white rice
- •1 tablespoon olive oil
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup canned crushed tomatoes
- •1/2 cup shredded mozzarella or cheddar cheese
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 cup chopped fresh parsley
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the cooked rice, crushed tomatoes, oregano, salt, pepper, and half of the fresh parsley. Cook for 2-3 minutes until heated through.
- 5
Stuff each bell pepper generously with the rice mixture and place them upright in a baking dish.
- 6
Pour about 1/4 cup of water into the bottom of the baking dish to create steam, then cover the dish tightly with aluminum foil.
- 7
Bake for 20 minutes, then remove the foil, sprinkle the cheese over the tops of the peppers, and bake uncovered for another 10 minutes until the peppers are tender and the cheese is bubbly.
- 8
Garnish with the remaining parsley before serving.
💡 Chef tips
- For a protein boost, stir in a cup of cooked black beans or chickpeas into the rice mixture.
- You can prepare the filling up to 24 hours in advance and store it in the refrigerator before stuffing and baking.
- If you prefer a vegan version, simply omit the cheese or use your favorite dairy-free cheese alternative.
✅ How it should turn out
The peppers should be fork-tender with a slightly charred exterior, while the filling remains moist, aromatic, and perfectly seasoned with a golden, melted cheese crust on top.