Description
Vegetarian Stuffed Bell Peppers with Rice are filled with seasoned brown rice, vegetables, herbs, and melted cheese for a nutritious, protein-rich comfort meal perfect for weeknights or entertaining.
Ingredients
- 6 large bell peppers
- 1 cup cooked brown rice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup corn kernels
- 1/3 cup pine nuts or chopped walnuts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 cup vegetable broth
Instructions
1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes.
2. Heat olive oil in a large skillet over medium heat. Sauté diced onions 4–5 minutes until translucent.
3. Add garlic and cook 1 minute until fragrant.
4. Stir in cooked rice, diced tomatoes, corn, oregano, smoked paprika, and cumin. Season with salt and pepper and cook 3–4 minutes.
5. Remove from heat and fold in half the mozzarella, Parmesan, pine nuts, and parsley.
6. Stuff peppers generously with the rice mixture and place upright in a baking dish.
7. Pour vegetable broth around the base of the peppers.
8. Cover with foil and bake 35 minutes.
9. Remove foil, top with remaining mozzarella, and bake uncovered 10–15 minutes until cheese is golden and peppers are tender.
Notes
- Do not overcook peppers; they should be tender but hold their shape.
- Use cooled day-old rice for best texture.
- Add lentils or black beans for extra protein.
- Store leftovers up to 4 days refrigerated or freeze up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 285
- Sugar: 7g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 18mg
Keywords: vegetarian stuffed bell peppers with rice, healthy stuffed peppers, baked stuffed peppers recipe