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Easy Vegetarian Stuffed Bell Peppers with Rice

Colorful bell peppers stuffed with seasoned rice, tomatoes, herbs, and chickpeas baked until tender for a healthy vegetarian meal.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 peppers
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Peppers Base
  • 6 large bell peppers any color
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Rice Filling
  • 1.5 cups cooked rice
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tomato diced
  • 1 cup tomato sauce
  • 1 tsp paprika
  • 1 tsp oregano
  • 0.5 tsp cumin
  • 1 cup cooked chickpeas optional
  • 2 tbsp fresh parsley

Equipment

  • Baking dish
  • Frying pan
  • Mixing spoon
  • Knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C) and prepare baking dish.
  2. Cut tops off bell peppers and remove seeds and membranes.
  3. Sauté onion and garlic in olive oil until softened.
  4. Add tomato, rice, chickpeas, and spices, then mix well.
  5. Stir in tomato sauce and parsley until evenly combined.
  6. Fill each pepper with rice mixture and place in baking dish.
  7. Pour extra tomato sauce over peppers and cover with foil.
  8. Bake for 30 minutes covered, then 10–15 minutes uncovered until tender.

Notes

For extra flavor, add cheese on top during the last 10 minutes of baking or drizzle with tahini before serving.