Namur Stuffed Bell Peppers with Herbed Rice
Colorful bell peppers filled with a fragrant rice mixture featuring local herbs, a nod to Wallonia's agricultural traditions. This belgian-inspired vegetarian ready in about 55 minutes pairs bell peppers, long-grain rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium, tops cut off and seeds removed bell peppers
- 1 cup, cooked long-grain rice
- 1 small, finely diced onion
- 1 medium, diced zucchini
- 1/2 cup, diced tomatoes
- 2 tbsp, chopped fresh parsley
- 1 tsp, chopped fresh thyme
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and cook for 3 minutes until softened.
- Step 2: Add 1 medium diced zucchini and 1/2 cup diced tomatoes, cooking for 5 minutes until vegetables are tender.
- Step 3: Stir in 1 cup cooked long-grain rice, 2 tbsp chopped fresh parsley, 1 tsp chopped fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes until heated through.
- Step 4: Stuff the mixture into 4 medium bell peppers (tops cut off). Place peppers upright in a baking dish.
- Step 5: Bake uncovered for 25-30 minutes until peppers are tender and edges are slightly browned. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Namur Stuffed Bell Peppers with Herbed Rice 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 Namur Stuffed Bell Peppers with Herbed Rice?
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 bell peppers from drying out.
Can I substitute ingredients in Namur Stuffed Bell Peppers with Herbed Rice?
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 Namur Stuffed Bell Peppers with Herbed Rice 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 Namur Stuffed Bell Peppers with Herbed Rice 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
- ★★★★★
My family loved these stuffed peppers! The herbed rice was a perfect side.
- ★★★★★
This was absolutely delicious, the herbed rice complemented the peppers perfectly.
- ★★★★☆
Took longer than expected to cook, but the dish turned out delicious.
