Stuffed Bell Peppers with Rice & Veggies are tender bell peppers filled with seasoned rice, sautéed vegetables, and tomato, then baked until perfectly soft and lightly golden on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 large bell peppers
1 cup uncooked long grain white rice
2 tablespoons olive oil
1 small onion finely chopped
2 cloves garlic minced
1 medium carrot diced small
1 cup mushrooms chopped
1 small zucchini diced
1 cup crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
Salt to taste
Black pepper to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1/4 cup water or extra tomato sauce for baking dish
Instructions
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Preheat oven to 375°F.
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Cook rice according to package instructions and set aside.
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Cut tops off bell peppers, remove seeds, and place upright in a baking dish.
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Heat olive oil in a skillet over medium heat. Cook onion until translucent, then add garlic and cook briefly.
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Add carrot and mushrooms and cook until slightly softened. Stir in zucchini and cook until tender.
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Mix in tomato paste, crushed tomatoes, oregano, basil, paprika, salt, and black pepper. Simmer until thickened.
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Stir cooked rice into vegetable mixture and adjust seasoning.
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Spoon filling into peppers and top with shredded cheese.
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Pour water or tomato sauce into bottom of baking dish. Cover loosely with foil.
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Bake for 30 minutes, remove foil, and bake 10 to 15 minutes more until peppers are tender.
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Rest for 5 minutes and garnish with parsley before serving.