Lunch

Vegetarian Stuffed Bell Peppers Recipe

Details

Servings

4 people

Prep time

20 mins

Cooking time

1 hours

Vegetarian Stuffed Bell Peppers – A Colorful Burst of Flavor and Nutrition!

Looking for a vibrant, hearty, and wholesome meal? These Vegetarian Stuffed Bell Peppers are packed with a delicious combination of fresh veggies, savory grains, and fragrant herbs that come together to create a perfectly balanced dish.

Each bell pepper is a beautiful, edible bowl, filled to the brim with a medley of tasty ingredients that’ll satisfy both your cravings and your nutritional needs!

These peppers are not only bursting with flavor but also loaded with vitamins and fiber, making them the ideal choice for a healthy yet indulgent meal. Whether you’re serving them as a main course or as a side dish, these stuffed peppers will steal the spotlight every time.

Why you’ll love these stuffed bell peppers:

  • Healthy & Satisfying: Full of nutrient-dense ingredients like quinoa, black beans, corn, and fresh veggies.
  • Packed with Flavor: The combination of spices, herbs, and a tangy tomato sauce makes each bite a flavor explosion.
  • Naturally Gluten-Free: A great option for gluten-free diets, without compromising on taste or texture.
  • Customizable: Add your favorite fillings like cheese, avocado, or even a sprinkle of fresh cilantro for an extra pop!
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Ingredients

  • 1/2 cup medium-grain or long-grain white rice

  • 4 red, yellow, or orange bell peppers

  • 2 tablespoons olive oil, plus more greasing

  • 1 medium yellow onion, diced

  • 1 teaspoon coarse kosher salt, plus more to taste

  • 2 large cloves garlic, minced

  • 2 medium plum tomatoes, diced

  • 1/4 cup gently packed fresh basil leaves, chopped, plus more for garnish

  • 1/2 teaspoon cracked black pepper, plus more to taste

  • 1 cup shredded cheddar or low-moisture, part skim mozzarella cheese

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Directions

  • Preheat the oven to 375°F. Line the bottom of a 9-by-13-inch baking dish with aluminum foil and lightly grease the foil with olive oil.
  • Cook the rice according to the package instructions. Set it aside while you prepare the remaining ingredients.
  • Halve the peppers lengthwise. Remove the stems, seeds, and inner membranes. Set the halves cut side up in the prepared baking dish in a single layer. They may touch each other.
  • In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add the onions and salt and saute until the onions are caramelized and browned, 5-8 minutes, stirring occasionally. Stir in the garlic. Cook for another minute until the garlic is very aromatic.
  • Stir in the tomatoes and continue cooking for another 3-5 minutes, until the tomatoes have slightly softened but still maintain their shape.
  • Remove the pan from the heat and gently fold in the cooked rice, black pepper, and basil, until all of the ingredients are completely incorporated. Season to taste with additional salt and black pepper and fold again.
  • Spoon equal amounts of the rice mixture into the pepper halves.
  • Cover the top of the baking dish with aluminum foil and transfer the dish to the oven. Bake for 35-40 minutes, until the peppers are blistered and slightly softened.
  • Carefully remove the baking dish from the oven and dispose of the aluminum foil. Sprinkle 1/8 cup of the shredded cheese on top of each pepper half. Transfer the dish back to the oven and bake uncovered for another 8-10 minutes, until the cheese has completely melted.
  • Remove the dish from the oven, garnish the tops of the peppers with additional basil, and serve immediately.

Whether you’re a vegetarian or just looking to enjoy a lighter, flavorful meal, these stuffed bell peppers are a delicious, feel-good dish that will leave you wanting more. Plus, they’re as fun to make as they are to eat! 🌶️💚