Herb-Stuffed Bell Peppers with Rice and Tomato Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Colorful bell peppers filled with fragrant rice, tomatoes, and herbs, baked until tender and flavorful. This Greek recipe (vegetarian), ready in about 60 minutes, pairs bell peppers, long-grain rice, vegetable broth 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 large, any color, tops removed and seeds removed bell peppers
• 1 cup, rinsed long-grain rice
• 1.5 cups vegetable broth
• 1/2 cup diced tomatoes
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh mint
• 2 tablespoons olive oil
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1/2 teaspoon dried oregano

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a saucepan, combine the 1 cup long-grain rice and 1.5 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the 1 small onion, finely chopped, and cook until soft and translucent, about 5 minutes. Add the 2 cloves garlic, minced, and 1/2 cup diced tomatoes, and cook for 2 minutes until softened. Stir in the 1/4 cup fresh parsley, 1/4 cup fresh mint, 1/2 teaspoon dried oregano, salt, and pepper.
3. Step 3: Mix the cooked rice with the tomato mixture until combined. Season with salt and pepper to taste.
4. Step 4: Stuff each bell pepper with the rice mixture, pressing gently to pack. Place in a baking dish and pour 1/2 cup water around the peppers. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.