Bell Peppers Stuffed with Herb Rice
Roasted bell peppers halved lengthwise and filled with fragrant herbed rice, finished with a sprinkle of fresh herbs. This mediterranean-inspired vegetarian ready in about 50 minutes pairs large bell peppers, cooked white rice, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large bell peppers
- 1 cup cooked white rice
- 2 tbsp fresh parsley
- 1 tbsp fresh basil
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Cut 4 large bell peppers in half lengthwise, remove seeds and membranes, and place cut-side down on a baking sheet.
- Step 2: In a bowl, mix 1 cup cooked white rice, 2 tbsp fresh parsley, 1 tbsp fresh basil, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 3: Stuff the rice mixture into the bell pepper halves, filling to the top, then sprinkle with 1/4 cup grated Parmesan cheese.
- Step 4: Bake at 375°F (190°C) for 25 minutes, until peppers are tender and cheese is melted and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bell Peppers Stuffed with Herb Rice take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bell Peppers Stuffed with Herb Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.
Can I substitute ingredients in Bell Peppers Stuffed with Herb Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bell Peppers Stuffed with Herb Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bell Peppers Stuffed with Herb Rice?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
