Who doesn’t love a comforting, colorful, and satisfying dish like vegetarian stuffed bell peppers?
These bell peppers are not only visually appealing but also packed with a flavorful combination of rice, vegetables, and spices.
Perfect for weeknight dinners, meal prep, or entertaining guests!
Get ready to whip up a healthy, hearty recipe that even meat-lovers will enjoy!
Ingredients Needed
To make these flavorful stuffed bell peppers, you’ll need:
- Bell Peppers: Red, green, yellow, or orange—pick your favorites!
- Rice: Choose white, brown, or wild rice depending on your preference.
- Vegetables: Diced tomatoes, onions, zucchini, and mushrooms work great.
- Beans: Black beans, chickpeas, or kidney beans for added protein.
- Cheese: Shredded mozzarella or cheddar (optional for a vegan twist).
- Seasonings: Garlic, paprika, cumin, salt, and pepper.
- Herbs: Fresh parsley or cilantro for garnish.
Optional ingredients for added flavor include chopped nuts, vegan cheese, or your favorite hot sauce.
How to Prepare Bell Peppers
Follow these steps to prepare the bell peppers:
- Choose Firm Peppers: Select peppers that can stand upright for easy stuffing.
- Cut and Hollow: Slice the tops off and remove the seeds and membranes.
- Pre-Bake or Blanch: For softer peppers, bake them at 375°F (190°C) for 10 minutes or blanch in boiling water for 2-3 minutes.
Making the Rice Filling
The filling is the star of this dish! Here’s how to make it:
- Cook the Rice: Prepare your rice according to package instructions. Allow it to cool slightly.
- Sauté the Vegetables: In a pan, heat olive oil and sauté onions, garlic, zucchini, and mushrooms until tender.
- Add Flavor: Stir in diced tomatoes, beans, and seasonings. Mix well to combine flavors.
- Combine: Mix the sautéed vegetables and beans with the cooked rice. Adjust seasoning to taste.
Assembling and Baking the Peppers
Now it’s time to bring it all together:
- Stuff the Peppers: Generously fill each bell pepper with the rice mixture.
- Arrange in a Baking Dish: Place stuffed peppers upright in a baking dish. Add a small amount of water or tomato sauce to the bottom of the dish to keep the peppers moist.
- Bake: Cover with foil and bake at 375°F (190°C) for 25-30 minutes. Remove foil, sprinkle with cheese if desired, and bake for an additional 10 minutes until the cheese melts and the tops are golden.
Variations of Vegetarian Stuffed Bell Peppers
Get creative with these variations:
- Quinoa or Couscous: Swap the rice for quinoa or couscous for a different texture.
- Mediterranean Style: Add olives, feta cheese, and oregano.
- Mexican Inspired: Use black beans, corn, and salsa. Top with avocado slices.
- Vegan Option: Skip the cheese or use plant-based alternatives.
Serving Suggestions and Storage Tips
Pair your stuffed bell peppers with:
- A fresh mixed greens salad. You can find more salad recipes here.
- Garlic bread or crusty rolls.
- A light soup like tomato bisque.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap each pepper individually and store for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
FAQ’s
Can I make these ahead of time?
Yes! You can prepare the filling and stuff the peppers in advance. Store them in the refrigerator for up to 24 hours and bake when ready.
Can I freeze stuffed bell peppers?
Yes, you can freeze them after baking. Wrap each pepper individually and store in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Can I use different vegetables?
Absolutely! Feel free to add or substitute vegetables like carrots, corn, or spinach.
What can I substitute for rice?
Quinoa, couscous, or cauliflower rice are great alternatives.
Easy Vegetarian Stuffed Bell Peppers with Rice
Ingredients
- 4 large bell peppers red, green, yellow, or orange
- 1 cup cooked rice white, brown, or wild
- 1 tablespoon olive oil
- ½ cup diced onions
- 2 cloves garlic minced
- ½ cup diced zucchini
- ½ cup diced mushrooms
- ½ cup canned diced tomatoes drained
- ½ cup black beans or chickpeas, rinsed and drained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella or cheddar cheese optional
- Fresh parsley or cilantro for garnish
Instructions
Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds and membranes.
- Optional: Pre-bake the peppers for 10 minutes or blanch them in boiling water for 2-3 minutes for softer peppers.
Cook the Filling:
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onions and garlic until fragrant, about 2 minutes.
- Add the zucchini and mushrooms, cooking until tender, about 5 minutes.
- Stir in the diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Cook for an additional 3 minutes.
- Mix the vegetable mixture with the cooked rice until evenly combined. Adjust seasoning to taste.
Stuff the Bell Peppers:
- Place the prepared bell peppers upright in a baking dish.
- Fill each pepper generously with the rice and vegetable mixture.
- Optional: Top with shredded cheese.
Bake:
- Add a small amount of water or tomato sauce to the bottom of the baking dish to keep the peppers moist.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil, and bake for an additional 10 minutes or until the cheese is melted and golden.
Garnish and Serve:
- Remove from the oven and let cool slightly.
- Garnish with fresh parsley or cilantro before serving.