Stuffed Bell Peppers with Rice & Veggies – Wholesome, Colorful & Comforting
Colorful bell peppers stuffed with a flavorful mix of rice, vegetables, and herbs — a wholesome vegetarian meal that’s perfect for any night of the week.
Ingredients
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4–6 large bell peppers, tops sliced off and seeds removed
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1½ cups cooked rice
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 cup zucchini, diced
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1 cup mushrooms, chopped
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½ cup shredded carrots
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1 cup chopped spinach
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1 can (15 oz) diced tomatoes, drained
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2 tbsp tomato paste
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1 tsp Italian seasoning
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½ tsp paprika
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Salt & pepper to taste
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Optional: ½–1 cup shredded cheese
Instructions
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Preheat oven to 375°F and grease a baking dish.
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(Optional) Blanch peppers in boiling water for 3–4 minutes; drain.
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Sauté onion and garlic in olive oil until soft. Add vegetables and cook 5–7 minutes.
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Stir in rice, diced tomatoes, tomato paste, and seasonings. Cook 2–3 more minutes.
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Stuff peppers with the mixture. Top with cheese if using.
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Place peppers in dish, cover with foil, and bake 30–35 minutes.
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Remove foil and bake 5–10 minutes more. Garnish and serve.
Notes
Use quinoa or cauliflower rice as a variation. Add beans or lentils for more protein.