Stuffed Bell Peppers with Rice and Cheese
These vegetarian stuffed bell peppers are filled with a savory mixture of rice, tomatoes, and cheese, then baked until tender. They make a satisfying and flavorful main course for any weeknight meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 368 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsbell pepper, halved lengthwise, seeds and membranes removed
- 1 tbspolive oil
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 2 cupcooked rice, short-grain or medium-grain
- 400 gcanned diced tomato, undrained
- 2 tbsptomato paste
- 0.5 cupvegetable broth
- 1 tspdried oregano
- 2 tbspfresh parsley, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.5 cupwater
filling
- 1 cupmozzarella cheese, shredded
topping
- 0.5 cupmozzarella cheese, shredded
- 2 tbspparmesan cheese, grated
Equipment
large skillet · measuring cups · mixing bowl · measuring spoons · oven · cutting board · knife · aluminum foil · 9x13 inch baking dish
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
- 2
Arrange the bell pepper halves cut-side up in a 9x13 inch baking dish.
About 2 min
- 3
Heat the olive oil in a large skillet over medium heat.
About 1 min
- 4
Add the yellow onion and cook until softened, about 5 minutes.
About 5 min
- 5
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 6
Remove the skillet from the heat and add the cooked rice, canned diced tomato, tomato paste, vegetable broth, dried oregano, fresh parsley, salt, and black pepper.
About 2 min
- 7
Stir everything together until well combined.
About 1 min
- 8
Fold in the filling mozzarella cheese.
About 1 min
- 9
Spoon the rice mixture evenly into each bell pepper half.
About 3 min
- 10
Pour the water into the bottom of the baking dish around the peppers.
About 1 min
Cook’s note: This helps steam the peppers and keeps them from drying out.
- 11
Cover the baking dish tightly with aluminum foil.
About 1 min
- 12
Bake for 30 minutes.
About 30 min
- 13
Remove the foil and sprinkle the topping mozzarella cheese and parmesan cheese over the stuffed peppers.
About 1 min
- 14
Continue baking uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
About 15 min
- 15
Serve hot.
Per serving
Nutrition
- Calories
- 368kcal
- Protein
- 14.8g
- Carbs
- 45.4g
- Fat
- 14.6g
- Fibre
- 5.2g
- Sugar
- 12.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stuffed bell peppers in an airtight container in the refrigerator.
Reheat in the microwave or oven until warmed through.
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