Baked Stuffed Bell Peppers with Rice

Introduction
Looking for a balanced, flavorful meal that checks all the boxes? These baked stuffed bell peppers with rice are a classic comfort dish, combining sweet roasted peppers with a savory, herbed rice filling. Whether you’re preparing a cozy weeknight dinner or meal prepping for the week, this dish delivers in both taste and nutrition. Best of all, it’s endlessly customizable — make it vegetarian, vegan, or protein-rich with meat.

 Ingredients

• 4 large bell peppers (red, yellow, orange, or green)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cooked rice (jasmine, basmati, brown, or wild)
• 1 cup ground beef or plant-based meat (optional)
• 1 cup canned diced tomatoes (drained) or fresh chopped tomatoes
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp ground cumin (optional)
• Salt and freshly cracked black pepper to taste
• ½ cup shredded mozzarella or cheddar cheese (vegan or regular)
• 1 tbsp chopped parsley (for garnish)

 Instructions

Prep the Bell Peppers
Wash the peppers and slice off the tops. Remove the seeds and membranes. Optionally, blanch the peppers in boiling water for 3–5 minutes to soften slightly. Drain and set aside.

Cook the Filling
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook 1 minute more until fragrant.

Add Protein & Tomatoes
If using ground beef or lentils, add to the skillet and cook until browned. Stir in the cooked rice, diced tomatoes, paprika, oregano, cumin, salt, and pepper. Let it simmer for 5–7 minutes, allowing the flavors to blend and excess moisture to cook off.

Stuff the Peppers
Spoon the filling into each pepper, packing it gently with the back of a spoon. Arrange the stuffed peppers upright in a lightly oiled baking dish. Top each pepper with shredded cheese.

Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Then remove the foil and continue baking for another 10–15 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.

Serve & Enjoy
Garnish with chopped parsley and serve hot. These peppers pair beautifully with a green salad, crusty bread, or a dollop of yogurt or sour cream on the side.

✅ Tips & Variations

• For a Vegan Version: Use lentils or black beans for protein and a vegan cheese substitute.
• Low-Carb Option: Swap rice with cauliflower rice and skip the beans.
• Add More Veggies: Stir chopped spinach, corn, or mushrooms into the filling for more texture and nutrients.
• Meal Prep Friendly: These reheat well in the microwave or oven and freeze beautifully for up to 2 months.

Conclusion
These baked stuffed bell peppers with rice are a celebration of flavor, color, and comfort. Easy to prepare and even easier to love, they’re perfect for feeding a crowd or simply treating yourself to a wholesome, oven-baked dinner.