Vegetarian Stuffed Peppers with Rice & Tomato Sauce

Stuffed peppers are a timeless comfort food, and this vegetarian version with rice and tomato sauce is as satisfying as it is simple to make. With a hearty, flavorful filling and a rich tomato sauce, these peppers are perfect for weeknight dinners, meal prep, or family gatherings.

Let me take you through this easy recipe that’s packed with wholesome ingredients and plenty of Italian-inspired flavor.

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Why You’ll Love This Vegetarian Stuffed Peppers Recipe

• Wholesome ingredients: Made with fresh vegetables, rice, and a rich tomato sauce, this dish is nutritious and delicious.
• Easy to prepare: Simple steps and readily available ingredients make it perfect for cooks of any skill level.
• Customizable: Swap rice for quinoa, add your favorite veggies, or top with cheese for extra indulgence.
• Family-friendly: Kids and adults alike will enjoy this hearty, comforting meal.

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Ingredients for Vegetarian Stuffed Peppers

Here’s what you’ll need to make these flavorful stuffed peppers:

• 4 large bell peppers (any color, tops removed, seeds and membranes cleaned out)
• 1 cup cooked rice (white, brown, or quinoa for added protein)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup diced tomatoes (fresh or canned)
• 1 cup tomato sauce (plus extra for topping)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 1/4 cup fresh parsley (chopped, plus more for garnish)
• 1/2 cup shredded mozzarella cheese (optional, or use a plant-based alternative for a vegan version)

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How to Make Vegetarian Stuffed Peppers

Follow these easy steps to create this delicious dish:

Step 1: Preheat the oven.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Step 2: Prepare the peppers.
Slice off the tops of the bell peppers and remove the seeds and membranes. Arrange them in the baking dish, standing upright. If needed, trim the bottoms slightly to help them stay upright.

Step 3: Cook the filling.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened. Stir in the garlic and cook for another minute.

Add the diced tomatoes, cooked rice, tomato sauce, oregano, basil, salt, and pepper. Stir well and cook for 5 minutes, allowing the flavors to meld. Remove from heat and stir in the chopped parsley.

Step 4: Stuff the peppers.
Spoon the rice mixture into the prepared bell peppers, packing it in gently. Top each pepper with a little extra tomato sauce and a sprinkle of mozzarella cheese, if using.

Step 5: Bake.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Step 6: Serve.
Garnish the stuffed peppers with additional parsley and serve hot. Pair them with a side salad or some crusty bread for a complete meal.

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Pro Tips for Perfect Vegetarian Stuffed Peppers

1. Choose the right peppers: Look for firm, evenly shaped bell peppers that can stand upright for easy stuffing.
2. Pre-cook the peppers: For softer peppers, blanch them in boiling water for 5 minutes before stuffing and baking.
3. Make it vegan: Simply skip the cheese or use a plant-based alternative for a vegan-friendly version.
4. Add extra veggies: Mix in sautéed zucchini, mushrooms, or spinach for added nutrition.
5. Boost the flavor: Add a splash of balsamic vinegar or a pinch of red pepper flakes to the filling for extra depth.

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How to Serve Vegetarian Stuffed Peppers

These stuffed peppers are a complete meal on their own, but you can pair them with:

• Garlic bread: Perfect for soaking up any extra tomato sauce.
• Side salad: A crisp green salad with vinaigrette balances the rich flavors.
• Roasted vegetables: Serve with roasted broccoli, zucchini, or carrots for a hearty meal.

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Nutritional Information (Per Serving)

Here’s an estimate for one stuffed pepper (based on 4 servings):

• Calories: ~220
• Protein: ~6g
• Carbs: ~35g
• Fat: ~6g

You can easily adjust the nutritional profile by using brown rice, quinoa, or skipping the cheese.

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Storage and Reheating Tips

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes until heated through.
• Freezing: To freeze, cool the stuffed peppers completely, wrap them individually in foil, and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Conclusion

These Vegetarian Stuffed Peppers with Rice and Tomato Sauce are a comforting and wholesome dish that’s perfect for any occasion. Whether you’re serving them for dinner, meal prepping for the week, or sharing with loved ones, they’re guaranteed to impress.

I’d love to hear how this recipe works for you! Feel free to share your variations or tips. Happy cooking!