Go Back
Vegetarian Stuffed Bell Peppers with Rice

Easy Vegetarian Stuffed Bell Peppers with Rice

Vegetarian stuffed bell peppers with rice are a versatile and wholesome dish perfect for any occasion. This recipe combines tender bell peppers with a savory rice and vegetable filling, seasoned with aromatic spices. It’s easy to customize with different grains, beans, or seasonings, making it suitable for various dietary preferences. Whether you’re preparing a family dinner, meal-prepping, or hosting guests, these stuffed peppers are sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 large bell peppers (red, green, yellow, or orange)
  • 1 cup cooked rice (white, brown, or wild)
  • 1 tablespoon 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 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella or cheddar cheese (optional)
  • Fresh parsley or cilantro for garnish

Equipment

  • Oven
  • skillet
  • baking dish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove seeds and membranes.
  3. Optional: Pre-bake the peppers for 10 minutes or blanch them in boiling water for 2-3 minutes for softer peppers.
  4. Heat olive oil in a large skillet over medium heat.
  5. Sauté the diced onions and garlic until fragrant, about 2 minutes.
  6. Add the zucchini and mushrooms, cooking until tender, about 5 minutes.
  7. Stir in the diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Cook for an additional 3 minutes.
  8. Mix the vegetable mixture with the cooked rice until evenly combined. Adjust seasoning to taste.
  9. Place the prepared bell peppers upright in a baking dish.
  10. Fill each pepper generously with the rice and vegetable mixture.
  11. Optional: Top with shredded cheese.
  12. Add a small amount of water or tomato sauce to the bottom of the baking dish to keep the peppers moist.
  13. Cover with foil and bake for 25-30 minutes.
  14. Remove the foil, and bake for an additional 10 minutes or until the cheese is melted and golden.
  15. Remove from the oven and let cool slightly.
  16. Garnish with fresh parsley or cilantro before serving.