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Fresh Stuffed Bell Peppers with Herb Rice Filling

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Vibrant bell peppers are filled with fragrant herb rice and baked until tender, creating a colorful, cozy, and healthy dinner that’s perfect for family gatherings or weeknight meals. This easy recipe is endlessly adaptable and delivers pure comfort with every bite.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, orange, or green)
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh mint, chopped (optional)
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon paprika (smoked paprika preferred)
  • Pinch of crushed red pepper flakes (optional)
  • Extra parsley or dill, chopped (for garnish, optional)
  • Feta cheese crumbles (optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash and dry bell peppers. Slice off tops and remove seeds and membranes. Trim bottoms if needed to help peppers stand upright.
  3. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, cover, and simmer on low for 10 minutes (just tender, not mushy).
  4. While rice cooks, heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  5. Fluff cooked rice and add to skillet with onions and garlic. Stir in parsley, dill, mint (if using), lemon zest, lemon juice, salt, pepper, paprika, and red pepper flakes. Mix gently.
  6. Spoon rice filling into each pepper, packing gently. Leave a little space at the top.
  7. Place stuffed peppers upright in a large baking dish. Pour about 1/4 cup vegetable broth into the dish around the peppers. Cover loosely with foil.
  8. Bake for 25-30 minutes, until peppers are soft but still hold their shape. Remove foil and bake another 5-10 minutes for browning.
  9. Check doneness: peppers should be tender when pierced and rice filling hot. Bake longer if needed.
  10. Garnish with extra parsley, dill, or feta cheese. Serve with lemon wedges.

Notes

For a vegan version, skip the feta cheese or use vegan feta. You can substitute brown rice, quinoa, or cauliflower rice for the filling. Add chickpeas or lentils for extra protein. If using leftover rice, reduce broth and sauté filling together before stuffing. Bake uncovered for the last 10 minutes for firmer peppers. Peppers can be made ahead and refrigerated unbaked for up to 24 hours.

Nutrition

Keywords: stuffed bell peppers, herb rice, vegetarian dinner, easy weeknight meal, gluten-free, healthy recipe, Mediterranean, baked peppers, family dinner, comfort food

Find it online: https://wigglebite.com/fresh-stuffed-bell-peppers-recipe-easy-herb-rice-filling-for-dinner/