Craving a hearty, flavorful vegetarian meal that’s both satisfying and visually stunning? Look no further than these savory stuffed bell peppers! This recipe is a fantastic option for a weeknight dinner or a special occasion, offering a delightful blend of textures and tastes. Each bell pepper becomes a miniature culinary masterpiece, packed with a wholesome filling of rice, vegetables, and herbs. This vibrant vegetarian dish is incredibly versatile, allowing you to customize the filling to your liking, making it a perfect choice for both experienced cooks and culinary novices. Prepare to be amazed by the simple elegance and satisfying flavors of these stuffed bell peppers!
| Category | Value |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 45 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
Nutrition per serving (approximate): Calories: 300-350, Protein: 15g, Carbohydrates: 45g, Fiber: 8g. Nutritional values can vary based on specific ingredients used.
| Ingredient | Quantity |
|---|---|
| Large Bell Peppers (various colors) | 4 |
| Long-grain Rice | 1 cup |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Carrots, diced | 1 cup |
| Zucchini, diced | 1 cup |
| Canned Diced Tomatoes | 1 (14.5 oz) can |
| Vegetable Broth | 1 cup |
| Dried Oregano | 1 teaspoon |
| Dried Basil | 1 teaspoon |
| Salt and Pepper | To taste |
| Olive Oil | 2 tablespoons |
| Shredded Mozzarella Cheese (optional) | 1/2 cup |
Cooking Instructions
- Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced carrots and zucchini and cook for 5-7 minutes until slightly tender.
- Add the cooked rice, canned diced tomatoes, vegetable broth, oregano, basil, salt, and pepper to the skillet. Mix well to combine.
- Spoon the vegetable mixture into the prepared bell pepper halves. Fill them generously.
- Place the stuffed bell peppers in a baking dish and add about ½ inch of water to the bottom of the dish. This helps keep them moist during baking.
- If using, sprinkle shredded mozzarella cheese over the stuffed peppers.
- Bake for 30-40 minutes, or until the bell peppers are tender and the filling is heated through. You can also cover them with foil for the first 20 minutes to prevent them from browning too much.
- Remove from the oven and let cool slightly before serving. These delicious vegetarian stuffed bell peppers are ready to enjoy!
Serving Suggestions: These stuffed bell peppers are a complete meal on their own. However, you can enhance your dining experience by serving them with a side salad of fresh greens, a crusty bread for dipping, or a simple yogurt dip for a refreshing contrast. This vegetarian stuffed bell pepper recipe is a truly delightful and wholesome culinary creation. Experiment with different herbs and spices to customize the flavor profile and make it your own.
Notes & Tips:
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- Feel free to substitute other vegetables in the filling, such as mushrooms, spinach, or corn.
- If you don’t have vegetable broth, you can use water instead.
- For a richer flavor, use brown rice instead of white rice. Note that brown rice will increase the cooking time slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- These stuffed bell peppers make a great make-ahead dish. You can prepare the filling ahead of time and assemble the peppers the day you plan to bake them.
Enjoy your flavorful and satisfying vegetarian stuffed bell peppers! This recipe is perfect for a healthy and delicious weeknight dinner or a special occasion meal. The vibrant colors and savory flavors will impress your family and friends, proving that vegetarian cuisine can be both exciting and incredibly satisfying.
