Herb-Rice Stuffed Bell Peppers
Colorful bell peppers filled with a fragrant rice mixture, baked until tender and golden—ideal for using up garden herbs. This american-inspired vegetarian (vegetarian) ready in about 60 minutes pairs halved and seeds removed bell peppers, cooked rice, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, halved and seeds removed bell peppers
- 1 cup cooked rice
- 1/2 cup, chopped fresh parsley
- 1/4 cup, chopped fresh dill
- 1/2 cup, crumbled feta cheese
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Arrange 4 halved bell peppers cut-side up in a baking dish.
- Step 2: In a bowl, combine 1 cup cooked rice, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh dill, 1/2 cup crumbled feta cheese, and 2 tbsp olive oil. Season with salt and pepper.
- Step 3: Spoon the rice mixture evenly into the bell pepper halves, pressing gently to fill. Bake for 40 minutes until peppers are tender and filling is hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Rice Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 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 Herb-Rice Stuffed Bell Peppers?
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 cooked rice from drying out.
Can I substitute ingredients in Herb-Rice Stuffed Bell Peppers?
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 Herb-Rice Stuffed Bell Peppers 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.
Is Herb-Rice Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
