Easy Vegetarian Stuffed Bell Peppers with Rice
These colorful stuffed bell peppers are filled with savory rice, beans, and veggies, then baked to perfection. A wholesome, customizable vegetarian dinner that’s as delicious as it is pretty!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: International
- Diet: Vegetarian
Ingredients
4 large bell peppers (red, green, yellow, or orange)
1 cup cooked rice (white, brown, or wild)
1 tbsp olive oil
1/2 cup diced onions
2 cloves garlic, minced
1/2 cup diced zucchini
1/2 cup diced mushrooms
1/2 cup canned diced tomatoes, drained
1/2 cup black beans or chickpeas, rinsed and drained
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded mozzarella or cheddar cheese (optional)
Fresh parsley or cilantro, for garnish
Instructions
Prepare Peppers:
Preheat oven to 375°F (190°C). Slice tops off bell peppers, remove seeds and membranes. For softer peppers, pre-bake 10 minutes or blanch 2–3 minutes.
Cook Filling:
Heat olive oil in a skillet over medium heat. Sauté onions and garlic for 2 minutes. Add zucchini and mushrooms; cook 5 minutes until tender. Stir in diced tomatoes, beans, paprika, cumin, salt, and pepper. Cook 3 minutes. Mix with cooked rice.
Stuff Peppers:
Arrange peppers upright in a baking dish. Fill generously with rice mixture. Top with cheese, if desired.
Bake:
Add a splash of water or tomato sauce to bottom of dish. Cover with foil; bake 25–30 minutes. Remove foil and bake 10 minutes more until cheese is golden and peppers are tender.
Serve:
Let cool slightly. Garnish with fresh parsley or cilantro.
Notes
Make it vegan: Skip the cheese or use dairy-free cheese.
Change the grain: Try quinoa, farro, or couscous instead of rice.
Boost protein: Add lentils or extra beans.
Extra flavor: Top with salsa, avocado, or Greek yogurt before serving.
Storage: Keeps in the fridge up to 4 days. Reheat covered in the oven at 350°F or in the microwave.
