Herb-Stuffed Bell Peppers with Fresh Tomato Salsa
Colorful bell peppers stuffed with herbed rice and topped with a vibrant tomato salsa for a satisfying, garden-fresh meal. This american-inspired vegetarian (vegetarian) ready in about 45 minutes blends large, halved lengthwise bell peppers, cooked basmati rice, chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, halved lengthwise bell peppers
- 1 cup, cooked basmati rice
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1/2 cup diced red onion
- 1 cup, quartered cherry tomatoes
- 1 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Place 4 large halved bell peppers cut-side up in a baking dish.
- Step 2: Mix 1 cup cooked basmati rice, 3 tbsp chopped parsley, 2 tbsp chopped dill, and 1/2 cup diced red onion in a bowl; season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 3: Spoon rice mixture evenly into each pepper half, pressing gently to fill.
- Step 4: Bake uncovered for 25 minutes until peppers are tender and edges are golden.
- Step 5: While peppers bake, combine 1 cup quartered cherry tomatoes, 1 tbsp lime juice, 2 tbsp extra virgin olive oil, and a pinch of salt in a small bowl; let sit for 10 minutes for flavors to meld.
- Step 6: Serve stuffed peppers topped with fresh tomato salsa.
Frequently asked questions
How long does Herb-Stuffed Bell Peppers with Fresh Tomato Salsa take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Herb-Stuffed Bell Peppers with Fresh Tomato Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Herb-Stuffed Bell Peppers with Fresh Tomato Salsa?
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-Stuffed Bell Peppers with Fresh Tomato Salsa 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-Stuffed Bell Peppers with Fresh Tomato Salsa 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
- ★★★★★
So simple and delicious! The herbs really made the peppers pop.
- ★★★★★
A delightful vegetarian dish that's healthy and flavorful. My kids loved it too.
- ★★★★★
These stuffed peppers were a hit at my family dinner! The fresh salsa added the perfect touch.
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