Stuffed Bell Peppers with Rice and Veggies
Stuffed Bell Peppers with Rice and Veggies are baked peppers filled with a hearty mixture of rice, vegetables, herbs, and tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
4 large bell peppers
2 cups cooked rice
1 small onion, chopped
2 cloves garlic, minced
1 cup diced vegetables (zucchini, carrots, or corn)
1 cup tomato sauce
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ cup shredded cheese (optional)
Instructions
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Preheat oven to 375°F and prepare a baking dish.
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Cut tops off bell peppers and remove seeds.
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Sauté onion in olive oil until soft.
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Add garlic and diced vegetables and cook briefly.
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Stir in cooked rice and tomato sauce and season.
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Fill peppers with the mixture and place in baking dish.
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Bake covered for 25 minutes, then uncovered for 10–15 minutes.
Notes
Adding beans or lentils to the filling increases protein and makes the dish more filling.