Stuffed Bell Peppers with Rice & Veggies: 45-Minute Comfort Classic
Tender bell peppers filled with seasoned rice and mixed vegetables, baked until soft and lightly golden.
Ingredients
4 large bell peppers
2 cups cooked rice
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 cup diced zucchini
1/2 cup diced carrots
1/2 cup corn kernels
1 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese, optional
Instructions
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Preheat oven to 375°F and grease a baking dish.
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Slice tops off peppers, remove seeds, and blanch 3 to 4 minutes. Drain.
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Sauté onion in olive oil 3 minutes. Add garlic and cook 30 seconds.
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Add zucchini, carrots, and corn. Cook 5 to 7 minutes.
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Stir in cooked rice and tomato sauce. Season with salt, pepper, and seasoning.
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Fill peppers with rice mixture and place upright in baking dish.
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Sprinkle cheese on top if using.
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Cover with foil and bake 25 minutes. Remove foil and bake 10 to 15 minutes more.
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Rest 5 minutes before serving.
Notes
Blanching helps achieve tender peppers. Leftover filling can be baked separately if needed.