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Stuffed peppers with rice and vegetables in the oven

Baked Bell Peppers Stuffed with Rice and Vegetables

Light, healthy, pretty, and appetizing — perfect for dinner! Bell peppers stuffed with vegetables and rice and baked in the oven are a great option for anyone who doesn't eat meat or is watching their diet. The vegetables keep the filling juicy and tasty, and baking without a sauce keeps the calories down.

katushafin

Recipe author

Stuffed peppers with rice and vegetables in the oven

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Composition / ingredients

Servings:

Bell pepper

Rice (200 ml)

Onion

Carrot (one large or 2 small)

Green beans

100

Canned corn

100

Hard cheese

Vegetable oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 13 % 3 g

Carbohydrates 75 % 18 g

112 kcal

GI: 24 / 76 / 0

Cooking method

Step 1:

How do you bake peppers stuffed with vegetables and rice? Prep the ingredients. Use medium peppers so they have time to bake through. I used short-grain rice, but any kind works — pick your favorite. The vegetables are flexible too; instead of, or in addition to, what I've listed, you can use tomatoes, eggplant, or zucchini. I'd keep the onion and carrot, though — they make the filling juicier. Wash and dry all the vegetables first.
Step 2:

Peel the onion and cut it into small cubes.
Step 3:

Cut the peeled carrot however you like — cubes, rounds, or sticks; I just grated it on a coarse grater. The other vegetables (beans and corn) need no prep. My beans are frozen and don't need thawing. If you use other vegetables, cut them the same way.
Step 4:

Heat a skillet over low heat and pour in the vegetable oil. Add the onion and carrot and sauté, stirring, for about 5 minutes, until soft.
Step 5:

Rinse the rice in several changes of water and drain it well. Add the rice to the skillet with the vegetables. Stir everything together and fry the rice for a couple of minutes, stirring.
Step 6:

Pour in enough boiling water to reach two-thirds of the volume of the rice. Add salt and pepper. You can also add your favorite spices.
Step 7:

Cover the skillet and let the rice cook over low heat.
Step 8:

Once all the liquid is absorbed, stir the beans into the rice. Mix and cook for a couple more minutes.
Step 9:

Then turn off the heat and add the corn. Stir. The filling is ready. The rice comes out half-cooked — that's intentional; it will finish cooking in the oven. You can cook the rice separately from the vegetables and mix them afterward, but I prefer it this way — fewer dishes to wash.
Step 10:

Cut the tops off the peppers along with a bit of the flesh, but don't throw them away — they'll serve as caps. Remove the core and seeds. In this recipe the peppers aren't pre-boiled.
Step 11:

Stuff the prepared peppers with the filling. Stand them upright in a baking dish. Only 6 fit in mine, though the filling was enough for 8 medium peppers.
Step 12:

Cover the peppers with their caps so the filling doesn't dry out while baking. Put the dish in an oven preheated to 350°F (180°C). Bake the peppers for 30 minutes. Adjust to your own oven.
Step 13:

Five minutes before the end, you can sprinkle grated cheese over the peppers. If you're making a fasting or vegetarian dish, skip this step. I used mozzarella, but any good melting cheese will do.
Step 14:

Take the finished peppers out of the oven, let them cool slightly, and serve. Enjoy!

I really enjoyed this take on stuffed peppers. It's quick, since you don't have to pre-boil the peppers and the rice cooks right along with the vegetables. I worried they wouldn't bake through without a sauce, but they came out perfectly — soft and delicious. I think it might be even handier to stuff pepper halves and bake them lying down, so you could pile on more cheese too.
Important! For rice dishes that turn out delicious every time, read our article on choosing the right rice and the secrets of cooking it.
Root vegetables are best scrubbed with a brush or a firm sponge under running water.
Keep in mind that every oven is different, so your temperature and cooking time may vary from what's in the recipe. For any baked dish to come out well, it helps to know how your own oven behaves.