Stuffed Bell Peppers with Vegetables and Rice – Easy Oven Recipe
Oven-Baked Stuffed Bell Peppers with Vegetables and Rice – An Easy, Flavorful Recipe
Stuffed Bell Peppers with Vegetables and Rice
Course: Pranz, Cina, BrunchCuisine: Romaneasca, EuropeanaDifficulty: Easy6
servings30
minutes1
hour250
kcal1
hour30
minutesEven though I’m a big fan of vegetables, I realized I don’t have many recipes dedicated specifically to them. So I decided to share one that I personally really loved!
Although this recipe was created with vegetarians in mind, not everyone at home is a big fan, so I added a handful of cheese at the end for gratin and a little cream when serving. But this is completely optional — the recipe can easily stay 100% vegetarian.
The bell peppers can be replaced with halves of sweet peppers or kapia peppers, depending on what you have on hand. With the fasting season approaching, you can also try this version without any dairy or cheese.
You should know that the preparation method is simple and easy — most of the time will be spent watching them bake in the oven rather than actually cooking!
Ingredients (for 6 stuffed bell peppers)
6 medium bell peppers (approx. 800–900 g)
1 medium leek (about 150 g, white and light green parts)
1 large carrot (100 g)
150 g mushrooms (champignon)
1 small zucchini (150 g)
100 g rice (about ½ cup)
300 ml homemade tomato sauce (or passata)
2 tablespoons oil
1 small bunch fresh parsley
Salt and pepper, to taste
For gratin (optional):
100 g mixed cheese (mozzarella, cheddar, or other favorite cheese)
Preparation method:
- Vegetarian Tip:
Suppose you’d like an extra boost of flavor but want to keep the recipe 100% vegetarian. In that case, you can replace regular cheese with vegan cheese or vegan parmesan, which adds aroma and a slightly crispy texture when it is gratinated.
For a delicious finishing touch, you can sprinkle breadcrumbs mixed with olive oil and a pinch of garlic powder or fresh herbs on top, creating a golden, fragrant crust.
When serving, a drizzle of plant-based cream or a few fresh leaves of parsley, basil, or dill will perfectly complement the flavor and appearance of the stuffed peppers, keeping the recipe vegetarian and full of taste
- In a deep skillet, I gently sautéed the leek and carrot until they softened. Then I added the mushrooms and continued cooking until they released their moisture, and it evaporated.
Next came the diced zucchini and the rice, which I stirred well with the vegetables, continuing to cook over low heat. - I added 3–4 tablespoons of tomato sauce and about 200 ml of warm water to the vegetables and rice.
I let everything simmer over medium heat until the water completely evaporated and the rice had “fluffed up,” but wasn’t fully cooked yet.
I seasoned it to taste and stirred in some freshly chopped parsley, then set the mixture aside for the moment. - Preparing the bell peppers is quite simple, just like with any stuffed pepper recipe. I removed the stems and seeds from the inside, washed them well, and placed them in a baking dish — not before spreading 2–3 tablespoons of tomato sauce on the bottom of the dish.
- I carefully filled each bell pepper with the vegetable and rice mixture, taking care not to overfill them so they wouldn’t break.
Once all the peppers were nicely stuffed and arranged in the baking dish, I poured the remaining tomato sauce over them, added water until it reached about halfway up the peppers, and covered the dish with foil.
I baked the peppers for 50–60 minutes at 180°C (350°F), or until they became tender and the flavors of the vegetables melded perfectly with the sauce. - Towards the end, I sprinkled a little mixed cheese on top (optional, for those who want a gratin) and left the peppers in the oven for a few more minutes, until the cheese melted and formed a light golden crust.
- These stuffed bell peppers with vegetables and rice turn out flavorful, tender, and full of taste. Whether you choose to gratin them with cheese or keep the recipe strictly vegetarian, the result is a colorful, delicious dish perfect for an autumn meal.
Enjoy them with family or friends and let the aromas transform an ordinary dinner into a special moment.
