Description
Stuffed Bell Peppers with Rice & Veggies are a colorful and nutritious dish, ideal for a weeknight dinner or a festive gathering. These stunning peppers are filled with a mix of rice and assorted vegetables, offering a delightful flavor and wholesome ingredients that appeal to both kids and adults.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup of cooked rice (white, brown, or jasmine)
- 1 cup of diced vegetables (zucchini, carrots, corn, etc.)
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of olive oil
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- 1 cup of shredded cheese (mozzarella or cheddar)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers, cut off the tops, and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Add diced vegetables to the skillet and cook for 5-7 minutes until tender.
- Stir in the cooked rice and Italian seasoning. Season with salt and pepper to taste.
- Fill each bell pepper generously with the rice and vegetable mixture.
- Place the peppers in a baking dish. Top with shredded cheese and add a little water at the bottom.
- Cover with aluminum foil and bake for 25-30 minutes. Remove foil in the last 10 minutes to brown the cheese.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, bake then store in an airtight container for up to 2 months.
- You can replace rice with quinoa for a different texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 200 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg