Easy Vegetarian Stuffed Peppers with Rice and Tomato Sauce

Vegetarian Stuffed Peppers with Rice and Tomato Sauce

Searching for easy and delicious vegetarian stuffed peppers with rice and tomato sauce? You have come to the right place. Here is the easy vegetarian stuffed peppers with rice recipe.

Vegetarian stuffed peppers with rice and tomato sauce are a nutritious and flavorful dish that's perfect for a wholesome dinner. This versatile recipe is packed with vegetables, hearty rice, and a savory tomato sauce, making it an ideal meal for vegetarians and anyone looking for a lighter, healthy option. Whether you’re feeding a family or meal prepping for the week, these stuffed peppers are easy to make and always satisfying. Here’s a step-by-step guide to help you create this tasty dish.

Vegetarian Stuffed Peppers with Rice and Tomato Sauce: A Delicious and Healthy Recipe

Make delicious simple vegetarian stuffed peppers with rice and tomato sauce. This healthy, easy to make dish is perfect for dinner and packed with flavor and nutrients.

Ingredients for Vegetarian Stuffed Peppers:

• 4 large bell peppers (either green, orange, yellow, or red)
• 1 cup long-grain white or brown rice (cooked)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1/2 cup tomato sauce (plus more for topping)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or Parmesan cheese (optional)
• Fresh parsley or basil for garnish (optional)

Vegetarian Stuffed Peppers with Rice and Tomato Sauce

Step-by-Step Instructions:

1. Prepare the Bell Peppers:

Preheat your oven to 375°F (190°C).

Slice off the bell peppers' tops to remove the seeds and membranes within. If necessary, slice a small piece off the bottom of each pepper to help them stand upright.

Place the peppers in a baking dish, standing upright, and set them aside.

2. Cook the Rice:

If you haven’t already cooked the rice, do so according to the package instructions. You will need about 1 cup of cooked rice for this recipe.

3. Sauté the Vegetables:

Heat the olive oil in a big skillet over medium heat. When it softens, add the diced onion and sauté it for 3 to 4 minutes.

Add the minced garlic and cook for another minute, stirring constantly to avoid burning the garlic.

4. Prepare the Filling:

To the skillet with onions and garlic, add the drained diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Stir well to combine.

Cook for 2-3 minutes to heat the mixture through.

Add 1/2 cup of tomato sauce to the mixture, stirring to incorporate. Not very wet, but just moist should be filling. Taste and adjust seasoning if necessary.

5. Stuff the Peppers:

Spoon the rice and tomato mixture evenly into each bell pepper, pressing down gently to pack the filling. Fill the peppers all the way to the top.

Pour a little extra tomato sauce over each stuffed pepper for added flavor and moisture.

6. Bake the Stuffed Peppers:

After wrapping the baking dish in foil, put it in the oven that has been preheated.

Bake for 30-35 minutes, or until the peppers are tender and cooked through.

7. Add Cheese (Optional):

If you’re adding cheese, uncover the dish after 30 minutes of baking and sprinkle shredded mozzarella or Parmesan cheese on top of each pepper.

Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

8. Garnish and Serve:

Once the stuffed peppers are done baking, remove them from the oven and let them cool for a few minutes.

Garnish with fresh parsley or basil for a burst of color and flavor.

Serve hot, and enjoy your vegetarian stuffed peppers with a side salad or some crusty bread.

Vegetarian Stuffed Peppers with Rice and Tomato Sauce

Recipe Variations:

• Add More Vegetables: You can enhance the nutritional content of this dish by adding other vegetables to the filling, such as zucchini, mushrooms, spinach, or carrots. Just add the garlic and onions to the vegetables and sauté them.
• Use Different Grains: If you prefer a different grain, quinoa, couscous, or even bulgur wheat can be used instead of rice.
• Spicy Twist: Add a pinch of red pepper flakes or chopped jalapeños to the filling for a little heat.
• Vegan Option: To make this recipe fully vegan, simply omit the cheese or use a dairy-free alternative.

Storing and Reheating:

• Storing: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the stuffed peppers in the oven at 350°F for about 15-20 minutes, or microwave them for 2-3 minutes until heated through.
• Freezing: These stuffed peppers can also be frozen for up to 2 months. Simply wrap each pepper individually in plastic wrap, then store them in a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed through.

Nutritional Benefits:

• High in Fiber: Bell peppers and rice are both good sources of dietary fiber, which promotes digestive health and helps you feel full.
• Rich in Vitamins: Bell peppers are loaded with vitamin C, while the tomatoes and herbs provide a variety of antioxidants.
• Low in Calories: This recipe is naturally low in calories and can be made even lighter by using brown rice or quinoa.

Final Thoughts

Vegetarian stuffed peppers with rice and tomato sauce are not only delicious but also a healthy, well-balanced meal that’s easy to prepare. Packed with vegetables, grains, and a savory tomato base, this dish is perfect for busy weeknights or meal prep. With the flexibility to customize the filling, this recipe is sure to become a staple in your kitchen.