Stuffed Bell Peppers with Rice and Vegetables

I made these Stuffed Bell Peppers with Rice and Vegetables on a cozy weekend when I wanted a meal that looked as beautiful as it tasted so I filled bright red, yellow, and green peppers with a hearty mix of rice, vegetables, and seasonings, then topped them with cheese that melted into a golden crust. The aroma while they baked was irresistible, and when I pulled them from the oven, they were just as satisfying to eat as they were to see.

What I love most about this recipe is how versatile it is so I can swap in different vegetables or even add beans for extra protein, and it still turns out flavorful and comforting. Each pepper is like its own little edible bowl, making this dish not just delicious but also perfect for serving at family dinners or gatherings.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Bell peppers – Colorful, sweet vessels for the filling.
• Cooked rice – Hearty base that absorbs all the flavors.
• Mixed vegetables – Adds texture, nutrition, and vibrant color.
• Olive oil – Helps sauté vegetables and enhances flavor.
• Garlic – Brings a warm, aromatic note to the filling.
• Italian seasoning – Gives a savory, herb-infused taste.
• Shredded cheese – Melts on top for a gooey, golden finish.
• Salt and pepper – Essential for seasoning.
• Tools You’ll Need
• Large skillet – For cooking the vegetable filling.
• Cutting board – To prep vegetables and peppers.
• Sharp knife – For clean and precise cuts.
• Baking dish – Holds the stuffed peppers while baking.
• Spoon – To fill peppers without spilling.
• Oven – To bake until peppers are tender and cheese is melted.

Instructions

Step 1

I preheat the oven to 375°F and lightly grease a baking dish.

Step 2

I slice the tops off the bell peppers, remove seeds and membranes, and set them aside.

Step 3

In a skillet, I heat olive oil over medium heat, then sauté garlic and mixed vegetables until softened.

Step 4

I stir in the cooked rice, Italian seasoning, salt, and pepper, mixing until everything is well combined.

Step 5

I spoon the filling into the peppers, packing it in gently, and top each one with shredded cheese.

Step 6

I place the peppers in the baking dish, cover with foil, and bake for 25 minutes, then uncover and bake for another 10 minutes until the cheese is golden and bubbly.

Tips

For added protein, mix cooked beans or lentils into the filling.

Use a mix of colorful peppers for the most visual appeal.

If you like a softer pepper, blanch them for 2–3 minutes before stuffing.

Ways to Serve

Serve with a side salad for a light yet filling meal.

Pair with garlic bread for a hearty dinner.

Enjoy with a dollop of sour cream for extra creaminess.

Frequently Asked Questions

Can I make Stuffed Bell Peppers with Rice and Vegetables ahead of time?

Yes, prepare them up to the baking step, refrigerate, and bake when ready to serve.

Can I freeze stuffed peppers?

Absolutely, freeze after baking and reheat in the oven until warmed through.

What type of rice works best?

Long-grain white rice, jasmine, or even brown rice works wonderfully.

See You in the Kitchen

I hope you try these Stuffed Bell Peppers with Rice and Vegetables because they are as wholesome as they are beautiful, and they make dinner feel special without being complicated. I’d love to hear how yours turn out!

Happy Cooking!

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