Stuffed Bell Peppers with Rice & Veggies
Try this healthy and delicious stuffed bell peppers recipe filled with rice, colorful veggies, and herbs. Oven-baked and vegetarian-friendly, it’s the perfect easy dinner for the whole family—ready in under an hour!
🌶️ Ingredients
For 4 stuffed bell peppers:
4 large bell peppers (red, yellow, or green)
1 cup cooked rice (white, brown, or quinoa)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 zucchini, diced
1 carrot, grated or finely chopped
½ cup corn (fresh, frozen, or canned)
½ cup canned black beans (rinsed & drained)
1 cup diced tomatoes (canned or fresh)
1 tsp dried oregano
1 tsp cumin or paprika (optional)
Salt and pepper, to taste
½ cup shredded cheese (optional, for topping)
Fresh parsley or cilantro (for garnish)
🍽️ Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.Prepare the Peppers:
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.Cook the Filling:
In a large pan, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
Add zucchini, carrot, corn, and black beans. Cook for 5–7 minutes until softened.
Stir in diced tomatoes, cooked rice, oregano, and optional spices. Season with salt and pepper. Cook for another 2 minutes.Stuff the Peppers:
Spoon the rice mixture into each bell pepper. Place them upright in the baking dish.
Optional: Top with shredded cheese.Bake:
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender and cheese is melted.Garnish & Serve:
Remove from oven, garnish with fresh herbs, and serve warm!