Herb-Stuffed Bell Peppers with Garden Vegetables
Colorful bell peppers stuffed with a savory mixture of garden-fresh vegetables and herbs, baked until tender and golden. This american-inspired one pot ready in about 55 minutes pairs medium, finely diced carrots, medium, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, halved and seeds removed bell peppers
- 1 medium, finely diced carrots
- 1/2 medium, finely diced onion
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 1 tbsp, chopped fresh oregano
- 1/2 cup, diced tomatoes
- 1/2 cup, cooked brown rice
- 1/2 cup vegetable broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 finely diced onion and cook for 3 minutes until softened.
- Step 2: Add 1 medium finely diced carrot, 2 minced garlic cloves, 1/4 cup chopped fresh basil, and 1 tbsp chopped fresh oregano. Cook for 5 minutes, stirring frequently, until vegetables are tender and aromatic.
- Step 3: Stir in 1/2 cup diced tomatoes, 1/2 cup cooked brown rice, 1/2 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until mixture thickens slightly.
- Step 4: Spoon vegetable mixture evenly into hollowed bell pepper halves, placing cut-side up in a baking dish. Pour any remaining liquid over peppers.
- Step 5: Bake for 25-30 minutes until peppers are tender and filling is golden around edges. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Stuffed Bell Peppers with Garden Vegetables take to make?
Total time is about 55 minutes (25 min prep + 30 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-Stuffed Bell Peppers with Garden Vegetables?
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 medium, finely diced carrots from drying out.
Can I substitute ingredients in Herb-Stuffed Bell Peppers with Garden Vegetables?
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 Garden Vegetables 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 Herb-Stuffed Bell Peppers with Garden Vegetables?
American one pot 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
