DinnerMain Course

Stuffed Bell Peppers with Rice and Cheese

Name: Stuffed Bell Peppers with Rice and Cheese
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: vegetarian_world
Ingredients: 4 pcs bell pepper halved lengthwise, seeds and membranes removed; 1 tbsp olive oil; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 2 cup cooked rice short-grain or medium-grain; 400 g canned diced tomato undrained; 2 tbsp tomato paste; 0.5 cup vegetable broth; 1 tsp dried oregano; 2 tbsp fresh parsley chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 cup mozzarella cheese shredded; 0.5 cup mozzarella cheese shredded; 2 tbsp parmesan cheese grated; 0.5 cup water

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

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

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

71%Score

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

Storage

Store leftover stuffed bell peppers in an airtight container in the refrigerator.

Reheating

Reheat in the microwave or oven until warmed through.