Vegetarian Stuffed Bell Peppers with Brown Rice and Cheese
Looking for a wholesome and satisfying meal? These vegetarian stuffed bell peppers are a colorful and nutritious option that will delight your taste buds. Filled with brown rice, cheese, and a medley of vegetables, they make for a perfect weeknight dinner or a show-stopping dish for gatherings.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked brown rice
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prep the Peppers: 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 mixing bowl, combine the cooked brown rice, half of the cheese, diced tomatoes, chopped onion, minced garlic, oregano, cumin, salt, and pepper. Mix until well combined.
- Stuff the Peppers: Fill each bell pepper with the rice mixture, pressing down gently to pack it in. Top with the remaining cheese.
- Bake: Drizzle a little olive oil over the stuffed peppers and cover the dish with foil. Bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and let them cool slightly. Garnish with fresh parsley if desired and serve warm.
Cook’s tips
- Choose bell peppers that have a flat bottom so they stand upright in the baking dish.
- If your brown rice is not pre-cooked, cook it ahead of time and let it cool slightly before mixing.
- For extra flavor, sauté the onion and garlic in a little olive oil before adding to the filling.
- Covering the dish with foil during the first bake helps the peppers soften without burning the cheese.
- Let the stuffed peppers rest for 5 minutes after baking to allow the filling to set.
Substitutions
- Use quinoa or cauliflower rice instead of brown rice for a different texture.
- Swap the cheddar or mozzarella for feta or goat cheese for a tangier flavor.
- Replace the diced tomatoes with canned fire-roasted tomatoes for a smoky kick.
- Add black beans or corn to the filling for extra protein and sweetness.
- Use a vegan cheese alternative to make this recipe dairy-free.
Storage & reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave until warmed through.
Frequently asked questions
Can I make these stuffed peppers ahead of time?
Yes, you can assemble the peppers (stuff them) and refrigerate them covered for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time.
Can I freeze the stuffed peppers?
Absolutely. Wrap each stuffed pepper individually in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
What other grains can I use besides brown rice?
You can use quinoa, farro, barley, or even couscous. Just make sure the grain is cooked and slightly cooled before mixing.
Do I need to pre-cook the peppers before stuffing?
No, the peppers will soften while baking in the oven. The initial covered bake ensures they become tender without drying out.
