Description
Stuffed Bell Peppers with Rice & Veggies are a colorful and nutritious meal option, packed with vibrant vegetables and hearty rice, topped with melted cheese, perfect for family dinners or meal prep.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 cup canned diced tomatoes
- 1 cup mixed vegetables (corn, peas, carrots)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off each bell pepper and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 2-3 minutes until translucent. Add mixed vegetables, cook for another 5 minutes until tender.
- In a large mixing bowl, combine cooked rice, sautéed vegetables, diced tomatoes, Italian seasoning, and half of the shredded cheese. Season with salt and pepper to taste.
- Spoon the stuffing mixture into each bell pepper. Place the stuffed peppers upright in a baking dish. Top with remaining cheese, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden.
Notes
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- They can be frozen before baking; thaw overnight in the fridge before baking.
- For a vegan option, omit cheese or use dairy-free alternatives.
- Customize with various fillings like ground turkey or different vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg