Clean Vegetarian Dinner: Stuffed Peppers – Wholesome, Colorful & Satisfying

Introduction

If you’re looking for a vibrant and nourishing meal that’s easy to prep and full of flavor, stuffed bell peppers with rice and vegetables are a clean vegetarian dinner staple. These beautiful peppers are filled with a hearty mix of seasoned rice, veggies, and herbs — baked until tender and golden.

They strike the perfect balance between comforting and light. With every bite, you get tender roasted pepper, savory rice, and flavorful vegetables — all baked together in one neat, colorful package. This recipe is great for meal prep, meatless Mondays, or any night you want a satisfying plant-based dish without processed ingredients.

It’s a family-friendly favorite that looks as good as it tastes.

Ingredients Overview

These vegetarian stuffed peppers use pantry staples and fresh ingredients to create a simple, balanced meal. Here’s what goes into them:

Bell Peppers:

• Red, yellow, orange, or green bell peppers — Choose firm, evenly sized peppers that stand upright.

• Red and yellow are sweeter, while green has a sharper, earthy flavor.

• Cut off the tops and remove seeds and membranes for easy stuffing.

Rice Filling:

• Cooked rice – Brown rice, jasmine, basmati, or even quinoa for a protein boost.

• Onion and garlic – For aromatic depth and flavor.

• Zucchini, carrots, or mushrooms – Adds texture and fiber.

• Canned tomatoes – Diced or crushed for moisture and acidity.

• Black beans or chickpeas (optional) – For added protein and heartiness.

• Fresh parsley or cilantro – For brightness.

• Olive oil, salt, pepper, smoked paprika, cumin – To season everything deliciously.

Toppings (Optional):

• Shredded cheese (mozzarella, cheddar, or vegan cheese) – For a melty finish.

• Tomato sauce or marinara – To spoon over or bake with.

Step-by-Step Instructions

1. Prepare the Peppers

Preheat oven to 375°F (190°C).

Wash and dry 4–6 bell peppers. Slice off the tops, remove the seeds and membranes, and place upright in a baking dish.

If needed, trim the bottoms slightly so they sit flat.

Lightly brush with olive oil and bake empty for 10 minutes to begin softening while you prepare the filling.

2. Make the Filling

In a skillet over medium heat, warm 1–2 tablespoons olive oil.

Add:

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 zucchini, finely chopped

• 1 medium carrot, grated or finely diced

Sauté until tender, about 5–7 minutes.

Stir in:

• 2 cups cooked rice

• 1 cup canned diced tomatoes (drained)

• ½ cup canned black beans (optional)

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt and pepper to taste

• Handful of chopped parsley or cilantro

Cook for 2–3 minutes, stirring to combine and heat through. Taste and adjust seasoning.

3. Stuff and Bake

Remove peppers from the oven. Spoon the rice mixture into each pepper, pressing gently to fill completely.

Top with a spoonful of marinara or tomato sauce, and shredded cheese if using.

Cover with foil and bake for 25 minutes, then remove foil and bake another 10–15 minutes until the peppers are tender and the filling is hot.

4. Serve

Let cool slightly before serving. Garnish with fresh herbs or a dollop of yogurt or vegan sour cream.

Tips, Variations & Substitutions

Tips:

• Pre-bake the peppers to prevent them from staying too firm.

• Use day-old rice for a fluffier filling that absorbs flavors well.

• Make extra filling — it’s great on its own or wrapped in tortillas.

Variations:

• Mexican-style: Add corn, jalapeño, and top with avocado and lime.

• Mediterranean-style: Use feta, olives, and oregano with a lemony dressing.

• Italian-style: Add basil, tomato sauce, and mozzarella for a lasagna-style filling.

Substitutions:

• Use quinoa or farro instead of rice for added protein and fiber.

• Swap in cauliflower rice for a low-carb version.

• Replace black beans with lentils or white beans for a different flavor.

Serving Ideas & Occasions

These stuffed peppers are a full meal on their own but also pair beautifully with:

Sides:

• A green salad with lemon vinaigrette

• Roasted sweet potatoes or garlic broccoli

• Warm pita bread or herbed couscous

Serve For:

• Clean eating weeknight dinners

• Vegetarian holiday meals

• Meatless Monday meal prep

• Light but satisfying family dinners

Nutritional & Health Notes

Stuffed peppers are naturally gluten-free, vegetarian, and easily adapted for other dietary needs.

Per Stuffed Pepper (approximate, no cheese):

• Calories: ~250

• Protein: ~6g

• Carbs: ~35g

• Fiber: ~7g

• Fat: ~8g

To boost protein: Add beans, quinoa, or tofu crumbles to the filling.

To reduce carbs: Use cauliflower rice or replace rice with extra vegetables.

FAQs

Q1: Can I make these ahead of time?

A: Yes! You can prep and stuff the peppers in advance, then refrigerate for up to 24 hours. Bake when ready to serve.

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Q2: How do I store and reheat leftovers?

A: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave until heated through.

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Q3: Can I freeze stuffed peppers?

A: Yes — bake first, cool completely, then wrap and freeze. Thaw overnight in the fridge and reheat in the oven.

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Q4: What if my peppers are too soft or too firm?

A: Pre-baking helps soften them. If they’re too soft, reduce bake time or skip the pre-bake.

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Q5: Are these vegan?

A: Yes — as long as you skip dairy cheese or use plant-based alternatives.

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Q6: What can I use instead of rice?

A: Try cooked quinoa, couscous, barley, or a blend of whole grains. Even bulgur wheat works well.

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Q7: Can I add sauce to the baking dish?

A: Definitely. Adding a bit of marinara or tomato sauce around the peppers keeps them moist and adds flavor.

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