Stuffed Bell Peppers with Rice & Veggies
A cozy and comforting dish featuring vibrant bell peppers filled with a hearty mix of rice, vegetables, and spices, baked until tender.
Ingredients
Main Ingredients
- 4 large large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup mixed vegetables (like zucchini, corn, or carrots)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste Salt and pepper
- for sautéing as needed Olive oil
- for garnish as needed Fresh herbs (like parsley or cilantro)
Instructions
Preparation
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes, placing the peppers cut side up in a baking dish.
- Sauté the Aromatics: In a skillet, heat a bit of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant.
- Mix the Filling: In a large bowl, combine the cooked rice, sautéed onion and garlic, diced tomatoes, mixed vegetables, cumin, oregano, salt, and pepper. Stir well to mix.
- Stuff the Peppers: Carefully spoon the filling into each bell pepper until they are generously filled.
- Bake the Peppers: Pour a small amount of water into the bottom of the baking dish, cover with foil, and bake for about 30 minutes.
- Finish Baking: Remove the foil and bake for another 10-15 minutes or until the peppers are tender and the tops are slightly golden.
- Serve and Enjoy: Garnish with fresh herbs and serve.
Notes
You can customize the fillings with different grains or beans for added protein. Store leftovers in an airtight container in the refrigerator for up to 3 days.