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Stuffed Bell Peppers with Rice & Veggies – A Hearty, Wholesome Favorite

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Colorful bell peppers filled with seasoned rice and sautéed vegetables, baked until tender and optionally topped with melted cheese. A nourishing vegetarian meal perfect for any night of the week.

Ingredients

Scale

  • 4–6 bell peppers, tops cut and seeds removed

  • 2 cups cooked rice (brown, white, or wild)

  • 1 tbsp olive oil

  • 1/2 onion, diced

  • 2 garlic cloves, minced

  • 1 small zucchini, diced

  • 1 carrot, grated or finely chopped

  • 1/2 cup corn kernels (fresh or frozen)

  • 2 tbsp tomato paste or 1/2 cup crushed tomatoes

  • 1 tsp dried basil

  • 1/2 tsp oregano

  • 1/2 tsp paprika

  • Salt and pepper, to taste

  • 1/2 cup shredded cheese (optional)

Instructions

  • Preheat oven to 375°F (190°C). Lightly oil a baking dish.

  • In a skillet, heat olive oil. Sauté onion and garlic until soft.

  • Add zucchini, carrot, and corn. Cook 5–7 minutes.

  • Stir in rice, tomato paste, and seasonings. Cook 2–3 minutes more.

  • Stuff the peppers with the rice mixture. Top with cheese if desired.

  • Cover with foil and bake 30 minutes. Uncover and bake another 10–15 minutes.

  • Let rest before serving.

Notes

Make vegan by omitting cheese. Add lentils or beans for protein. Peppers can be frozen after baking and reheated later.

Find it online: https://goldenflavorstudio.com/stuffed-bell-peppers-with-rice-veggies-a-hearty-wholesome-favorite/