Stuffed Bell Peppers with Rice & Veggies 5Colorful Comforting Dinner
Stuffed Bell Peppers with Rice & Veggies feature tender roasted peppers filled with seasoned rice and colorful vegetables for a wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
4 large bell peppers
2 cups cooked rice
1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
1 medium zucchini diced
1/2 cup corn kernels
1 cup diced tomatoes drained
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
1/2 cup shredded mozzarella or cheddar optional
2 tablespoons chopped fresh parsley or basil
Instructions
-
Preheat oven to 375°F and prepare a baking dish.
-
Cut tops off peppers and remove seeds.
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Sauté onion and garlic in olive oil.
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Add zucchini, corn, and cook until slightly tender.
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Stir in rice, tomatoes, and seasonings.
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Fill peppers with rice mixture.
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Cover and bake 25 to 30 minutes.
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Add cheese if desired and bake uncovered until melted.
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Rest briefly before serving.
Notes
Pre-bake peppers for softer texture. Customize filling with additional vegetables or beans.