Stuffed Peppers That Taste Like Comfort Food

These Mediterranean stuffed bell peppers offer a delightful blend of flavors and textures, making them an excellent easy dinner recipe. Packed with a savory mixture of rice, fresh herbs, and spices, they are a healthy choice for anyone following Mediterranean diet recipes.

The recipe is straightforward, allowing for customization to include your favorite vegetables or proteins. They make a colorful and nutritious dish that’s perfect for family dinners.

Easy Stuffed Bell Peppers with Rice and Herbs

This recipe for stuffed bell peppers features vibrant bell peppers filled with a savory mixture of rice, herbs, and spices. It takes about 1 hour to prepare and cook, serving 4 people, and is perfect for a wholesome meal any night of the week.

Ingredients

4 large bell peppers (any color)
1 cup uncooked rice (white or brown)
2 cups vegetable broth or water
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 cup diced tomatoes (canned or fresh)
1/2 cup feta cheese, crumbled (optional)
1/4 cup fresh parsley, chopped (for garnish)
Olive oil for drizzling

Instructions

Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and set aside.
Cook the Rice: In a medium saucepan, combine the rice and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked (about 15-20 minutes for white rice, 40-45 minutes for brown rice).
Sauté Aromatics: In a skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.

Combine Filling: Once the rice is cooked, mix it with the sautéed onion and garlic, diced tomatoes, oregano, basil, salt, and pepper. If using, fold in crumbled feta cheese.
Stuff the Peppers: Fill each bell pepper with the rice mixture, packing it in gently. Place the stuffed peppers upright in a baking dish. Drizzle lightly with olive oil.
Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on top.