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Easy Stuffed Bell Peppers: Better Than Ever

Easy Stuffed Bell Peppers are filled with seasoned rice, vegetables, and Parmesan cheese.They are baked until tender and perfectly comforting.A simple vegetarian dinner recipe perfect for busy weeknights.
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Prep Time 19 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Peppers

  • 4 bell peppers any color

For the Filling

  • 2 cups cooked rice
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup zucchini diced
  • 1 medium carrot diced small
  • 1 cup corn
  • 1 cup tomato sauce
  • 1/2 cup vegetable broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Parmesan cheese grated

Optional Topping

  • 1/4 cup toasted breadcrumbs

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.
  • Heat a large skillet over medium heat and sauté the onion and garlic for about 5 minutes until softened and fragrant.
  • Add the diced zucchini and carrots to the skillet. Cook for another 5–7 minutes until slightly tender.
  • Stir in the cooked rice, corn, tomato sauce, vegetable broth, Italian seasoning, salt, and black pepper.
  • Cook the mixture for about 5 minutes so the flavors combine well.
  • Remove from heat and stir in the grated Parmesan cheese.
  • Generously stuff each pepper half with the filling mixture, slightly mounding the top.
  • Arrange the Easy Stuffed Bell Peppers in a baking dish.
  • Pour about 1/2 inch of vegetable broth into the bottom of the baking dish.
  • If desired, sprinkle toasted breadcrumbs over the tops.
  • Bake for 30–40 minutes until the peppers are tender and the filling is hot.
  • Serve warm with fresh herbs or extra Parmesan cheese.

Notes

Brown rice can replace white rice for a nuttier flavor.