Imagine biting into a juicy, perfectly baked pepper, only to find a delightful surprise of seasoned rice and tender vegetables inside. These stuffed peppers aren’t your typical family dinner—they’re a little adventure on a plate, blending savory, tangy, and a hint of smoky flavor with each bite. I’ve discovered that adding a splash of balsamic vinegar elevates the filling to a new depth you never knew you needed.
What makes this recipe stand out is its adaptability. You can swap in quinoa for rice, or add spicy chorizo if you crave more heat. The peppers themselves become a vibrant vessel, offering a nutritious kick of color and crunch that contrasts beautifully with the melt-in-your-mouth filling. It’s a simple yet surprisingly complex dish perfectly suited for those nights when you want comfort with a twist.
Stuffed Bell Peppers with Seasoned Rice and Vegetables
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds and membranes, creating space for the filling.
- Bring vegetable broth to a boil in a small pot. Add the rinsed rice, reduce the heat, cover, and simmer until tender and fluffy, about 15 minutes.
- While the rice cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and diced red bell pepper, sautéing until fragrant and the peppers soften, about 3-4 minutes.
- Stir in the diced zucchini, smoked paprika, and oregano. Cook for another 2-3 minutes until the vegetables are just tender and fragrant.
- Mix in the cooked rice and balsamic vinegar into the skillet, stirring well to combine. Season with salt and pepper to taste. Remove from heat.
- Fill each hollowed-out bell pepper with the rice and vegetable mixture, pressing lightly to pack the filling in place.
- Top each stuffed pepper with shredded cheese for a melty, golden finish.
- Place the filled peppers upright in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is bubbly.
- Remove the foil and bake for an additional 5 minutes to crisp the cheese on top, if desired. The peppers should look vibrant and slightly caramelized at the edges.
- Once baked, let the stuffed peppers rest for 5 minutes. Serve warm, garnished with fresh herbs if you like.
As seasons shift and fresh produce floods markets, now is the perfect time to experiment with this vibrant dish. The combination of sweet peppers and seasoned filling provides a fresh yet hearty taste of summer and fall. It’s a small reminder that sometimes, the simplest ingredients make the most memorable meals.
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