Herb-Stuffed Bell Peppers with Rice and Pine Nuts

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Bell peppers filled with fragrant rice, toasted pine nuts, and fresh herbs, baked until tender and golden. This Mediterranean recipe, ready in about 50 minutes, pairs bell peppers, rice, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
• 1/2 cup, cooked rice
• 1/4 cup pine nuts
• 2 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh mint
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, mix 1/2 cup cooked rice, 1/4 cup pine nuts, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1 tbsp olive oil, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Step 2: Spoon the rice mixture evenly into the 4 halved bell peppers (seeds removed). Place the stuffed peppers in a baking dish.
3. Step 3: Bake in a preheated oven at 375°F for 25-30 minutes until peppers are tender and the filling is heated through, checking for doneness by gently pressing the pepper skin.