Baked Veggie Rice Stuffed Peppers

Name: Baked Veggie Rice Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or green); 1 cup cooked brown rice; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Clean Healthy Meals Ideas

I absolutely adore these Baked Veggie Rice Stuffed Peppers! They are not only colorful and inviting but also packed with flavors that can excite any palate. The combination of fragrant rice, seasonal vegetables, and your choice of spices creates a delightful meal that feels wholesome yet indulgent. Whether served on a cozy night or as a vibrant centerpiece for gatherings, these stuffed peppers have quickly become a favorite in my household. I can’t wait for you to try this recipe and enjoy it just as much as I do!

Created by

Olivia Martin

Last updated on 2026-01-15T14:45:36.530Z

Trying out different variations of stuffed peppers has been a culinary adventure for me. I went through a phase where I stuffed them with everything from quinoa to ground meat, but these veggie rice versions hold a special spot in my heart. The key is in the seasoning; I love experimenting with herbs and spices to elevate the flavors.

For my version, I sauté fresh vegetables like zucchini and bell peppers, infusing them with garlic and herbs before mixing them with the rice. This not only enhances the taste but also ensures every bite is as vibrant as the peppers themselves. Keeping the filling moist is crucial, so adding a splash of vegetable broth helps!

        Why You'll Love This Recipe
        A delightful mix of flavors and textures in every bite
Easy to customize with your favorite veggies and spices
Perfect for meal prep or a quick weeknight dinner

      

Perfecting the Stuffing

The filling for these Baked Veggie Rice Stuffed Peppers is incredibly versatile. Feel free to incorporate other vegetables like corn, carrots, or spinach for added color and nutrition. If you're looking to enhance the flavor, consider adding a splash of balsamic vinegar or a spoonful of pesto. Just remember to keep the moisture balance in check; you want a mixture that’s flavorful but not overly wet, which could lead to soggy peppers.

When cooking the onion and garlic, aim for a translucent appearance; this usually takes about 3-5 minutes over medium heat. The goal is to allow the flavors to bloom without burning. If you find that the garlic is browning too quickly, reduce the heat slightly. Proper sautéing here will ensure a rich, aromatic base for your filling.

Choosing Your Peppers

Selecting the right type of bell peppers is key to the dish's success. Opt for firm, unblemished peppers for the best results. Red, yellow, and orange varieties tend to be sweeter, while green peppers provide a more savory flavor. If you want an extra kick, try using poblano peppers instead; they’ll add a mild heat that pairs beautifully with the other ingredients.

To ensure perfect cooking, it's ideal to select peppers of uniform size. This will help them cook evenly and prevent any undercooked or overcooked pieces. If you want to get creative, consider adding a little minced jalapeño to the filling for an unexpected burst of heat that enhances the overall flavor profile.

Ingredients

For Stuffed Peppers

4 large bell peppers (red, yellow, or green)
1 cup cooked brown rice
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Feel free to substitute any of the vegetables based on what you have on hand!

Cooking Steps

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Make the Filling

In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in zucchini and cherry tomatoes, along with oregano and paprika. Season with salt and pepper, then mix in the cooked rice until everything is well combined.

Stuff the Peppers

Spoon the filling into each bell pepper, pressing down gently to pack the mixture. If desired, sprinkle shredded cheese on top of each stuffed pepper.

Bake

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.

Let the peppers cool slightly before serving. Enjoy warm!

Pro Tips

For an extra layer of flavor, try adding some cooked black beans or corn to the rice mixture. Plus, using a mix of different colored peppers makes for a stunning presentation!

Storage and Reheating

These stuffed peppers are excellent for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop them in the microwave for about 2-3 minutes or until heated through. If you prefer a crisp topping, heat them in the oven at 350°F (175°C) for about 15 minutes, uncovered, which helps to rejuvenate the texture of the peppers and toppings.

If you want to make them in advance, consider assembling the stuffed peppers without baking. Cover tightly and store them in the fridge for up to 24 hours before baking. This allows the flavors to meld and can provide an even tastier outcome once cooked.

Variations and Customization

Feel free to tailor these stuffed peppers to fit dietary preferences. For a vegan version, switch out the cheese for a plant-based alternative or simply leave it out. You could enhance the dish further by adding beans or lentils alongside the rice for extra protein and texture. These additions not only make the meal heartier but also enhance the overall nutrition of the dish.

For a whole grain option, substitute the brown rice with quinoa or farro. Both grains offer a nutty flavor and chewy texture that will complement the vegetables nicely. Just be sure to adjust the cooking time; quinoa typically cooks faster, while farro might need more water and a longer simmer time to become tender.

Questions About Recipes

→ Can I use quinoa instead of rice?

Absolutely! Quinoa is a great alternative and adds extra protein.

→ Can I prepare these ahead of time?

Yes, you can prepare the stuffed peppers in advance and refrigerate them until you're ready to bake.

→ What else can I add to the filling?

Feel free to get creative! Black beans, corn, or even ground meat can be great additions.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge, and they should last up to 4 days.