Roman-Style Stuffed Peppers with Herbed Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Poblano peppers roasted until tender and filled with a fragrant rice mixture, finished with a lemon-herb sauce for bright contrast. This mediterranean-inspired vegetarian ready in about 60 minutes pairs large poblano peppers, short-grain rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 25 min Cook: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut tops off poblanos and remove seeds; place pepper halves, cut-side up, in a baking dish. Roast for 20 minutes until slightly softened.
  2. Step 2: While peppers roast, heat 2 tbsp olive oil in a saucepan over medium heat. Sauté shallot for 3 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
  3. Step 3: Stir in rice and cook for 2 minutes, coating grains with oil. Pour in chicken broth, bring to a simmer, cover, and cook for 18 minutes until rice is tender and liquid absorbed.
  4. Step 4: Fluff rice with a fork, then fold in parsley, dill, lemon zest, lemon juice, salt, and pepper. Spoon rice mixture into roasted peppers.
  5. Step 5: Return filled peppers to oven and bake uncovered for 15 minutes until heated through and edges slightly caramelized.

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Frequently asked questions

How long does Roman-Style Stuffed Peppers with Herbed Rice take to make?

Total time is about 60 minutes (25 min prep + 35 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 Roman-Style Stuffed 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 large poblano peppers from drying out.

Can I substitute ingredients in Roman-Style Stuffed 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 Roman-Style Stuffed 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.

What goes well with Roman-Style Stuffed Peppers with Herbed Rice?

Mediterranean vegetarian 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.

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