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–+ servings
Three vibrant vegetable stuffed bell peppers with rice and melted cheese on a white plate.

Vegetable Stuffed Bell Peppers with Rice

A simple and nutritious dish featuring bell peppers stuffed with a flavorful vegetable and rice mixture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: dinner
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 bell peppers any color
  • 1 tbsp olive oil
For the Filling
  • 1 cup cooked rice
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 zucchini diced
  • 1 carrot diced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup shredded cheese optional

Equipment

  • Baking dish
  • Large skillet

Method
 

  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
  3. Add zucchini and carrot to the skillet. Cook until vegetables are tender.
  4. Stir in cooked rice, oregano, salt, and black pepper. Mix well.
  5. Fill each bell pepper with the vegetable and rice mixture. Place them in a baking dish.
  6. Bake for 25-30 minutes, or until the peppers are tender. Sprinkle with cheese if using, and bake for an additional 5 minutes.

Nutrition

Calories: 220kcalCarbohydrates: 35gProtein: 7gFat: 6gSaturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 120IUVitamin C: 180mgCalcium: 100mgIron: 2mg

Notes

Serve warm. You can substitute the vegetables with others you prefer.

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