Stuffed Bell Peppers with Rice & Veggies
These vibrant Stuffed Bell Peppers are a nutrient-packed, flavor-loaded meal that’s as versatile as it is satisfying! Sweet bell peppers are stuffed with a hearty mixture of fluffy rice, colorful veggies, and protein-rich black beans (or your choice of meat), then baked to tender perfection. Topped with melty cheese (optional but delicious!), this dish is naturally vegetarian, easily customizable, and perfect for meal prep, weeknight dinners, or entertaining.
Equipment
- 9×13” baking dish
- Sharp knife & cutting board
- Mixing bowls
- Wooden spoon
- Measuring cups & spoons
Ingredients
- 4 large bell peppers (any color)
- 1 cup uncooked rice (or 3 cups cooked)
- 2 cups mixed veggies (onion, garlic, zucchini, mushrooms)
- 1 can (15oz) black beans, drained (or ½ lb ground meat)
- 1 tsp paprika, ½ tsp cumin
- ½ cup vegetable broth
- ½ cup cheese (feta, mozzarella, or parmesan) optional
- 2 tbsp fresh parsley
- Salt/pepper to taste
Instructions
Prep Peppers
- Cut tops off peppers, remove seeds.Optional: Blanch in boiling water 2-3 mins for softer texture.
Make Filling
- Sauté onions/garlic until fragrant.Add veggies, cook 5 mins.Stir in rice, beans, seasonings, and ¼ cup broth.
Assemble & Bake
- Stuff peppers tightly, top with cheese.Place in dish, pour remaining broth around base.Cover with foil, bake at 375°F for 25 mins.Uncover, bake 5-10 more mins until bubbly.
Notes
Meal Prep Pro Tip:
Use mini sweet peppers for bite-sized portions!
- Make filling up to 2 days ahead
- Freeze unbaked peppers for 3 months
- Add 1 tbsp tomato paste to filling
- Garnish with fresh basil or hot sauce
Use mini sweet peppers for bite-sized portions!