These stuffed bell peppers are filled with a mixture of veggies and rice and then baked until tender.
These stuffed bell peppers have been my favorite side dish ever since I tried it for the first time at my mother-in-law’s. They are so delicious! You can serve them as-is, as an appetizer, or a side for a meal.
Another option for a side dish could be roasted butternut squash or deliciously smooth mashed potatoes.
Ingredients
For precise measurements, please look at the recipe card.
- Bell peppers: The star ingredient in this recipe. I recommend using yellow, red, and orange bell peppers.
- Onion: Adding flavor to this recipe.
- Tomatoes: Once you peel and dice all tomatoes, they will release a lot of water/juices. You will need these juices to pour over the stuffed bell peppers once you fill them.
- Potatoes: Loaded with nutrients and they are naturally fat-free, cholesterol-free, and contain no sodium.
- Carrots: They are crunchy, tasty, and highly nutritious.
- Fresh parsley: I love the smell of fresh parsley leaves. It blends well with all the veggies.
- Consomme seasoning: Ever since I started using this seasoning, I use it for almost every recipe. It doesn’t have a lot of salt in the mix. I love the smell and taste of food when using this seasoning. Also, this seasoning is suitable for vegetarians. If you don’t have this seasoning, you can substitute it for the seasoning of your choice.
- Salt, pepper: Adding flavor.
- Canola oil: A little bit of oil is needed while preparing/cooking veggies.
- Rice: Holds everything together.
See recipe card for quantities.
Instructions
Step 1: First, we will start with washing, cutting, dicing, and peeling the veggies. While you are preparing veggies, preheat the oven to 450 Fahrenheit.
- Wash bell peppers. Clean out the core and seeds.
- Peel and dice the potatoes to half an inch cubes.
- Peel and dice carrots.
- Peel and dice onion.
- Wash and cut parsley into smaller pieces.
- Wash, peel, and dice tomatoes.
Step 2: Put onion and oil into the large pot. Turn the heat to medium and ensure that onion pieces are coated in oil (mix until well incorporated). Allow to sizzle as it cooks for about 3-5 minutes.
Step 3: Add carrots to the pot and mix until combined.
Step 4: Add potato, rice, and seasoning and mix until combined.
Step 5: Add tomatoes and parsley and mix gently until combined.
Step 6: Remove the pot from the stove. Using a spoon, stuff the bell peppers until full. Put the bell peppers into the baking dish (at least 8x13x2) and pour the remaining veggie mixture between the bell peppers.
Step 7: Take a piece of aluminum foil – enough to cover and seal an entire baking dish. Put the baking dish into the oven for 20 min. The veggies are mostly cooked during this process while the juices are released.
Step 8: Remove the baking dish from the oven and lower the temperature to 420 Fahrenheit. Remove the foil from the baking dish and return it to the oven uncovered for another 20 minutes.
Step 9: Remove the baking dish from the oven, and using a spoon, rotate the bell peppers so the top part goes at the bottom. Put it back in the oven for another 20 minutes. We are doing this to avoid over-burning one side of bell peppers.
Step 10: Once you remove the baking dish from the oven, leave it on the counter for 15-20 minutes. When you are ready to serve it, salt and pepper per taste if needed, enjoy!
These stuffed bell peppers can go with any meat you prefer. Steak, chicken, fish, you name it. You will love this side dish!
How to Store
We usually eat all six stuffed bell peppers within 2 days max. Once they are completely cold, store them in the fridge in an airtight container for up to 48 hours.
Other Appetizers and Sides You’ll Love
- Cottage Cheese Mashed Potatoes
- Baked Butternut Squash
- Burrata Salad with Balsamic Glaze
- Air Fryer Fingerling Potatoes
- Creamy Mashed Potatoes
Related
Looking for other recipes like this? Try these:
Recipe
Stuffed Bell Peppers
Equipment
- baking dish
- aluminum foil
Ingredients
- 6 bell peppers
- 1 medium size onion
- 5-7 tomatoes
- 3-4 potatoes
- 2 carrots
- 3 teaspoon consommé seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2-3 tablespoon canola oil
- 2 tablespoon rice
Instructions
- While you are preparing veggies, preheat the oven to 450 Fahrenheit. Wash bell peppers.* Clean out the core and seeds. Peel and dice the potatoes into half-an-inch cubes. Peel and dice carrots. Then peel and dice an onion. Wash and cut parsley into smaller pieces. Wash, peel, and dice tomatoes.
- Put oil and onion into a large pot. Turn the heat to medium and ensure that onion pieces are coated in oil (mix until well incorporated). Allow to sizzle as it cooks for about 3-5 minutes.
- Add carrots to the pot and mix until combined.
- Add potato, rice, and seasoning and mix until combined.
- Add tomatoes and parsley and mix gently until combined.
- Remove the pot from the stove. Using a spoon, stuff the bell peppers until full. Put the bell peppers into the baking dish (at least 8x13x2 inches) and pour the remaining veggie mixture between the bell peppers. Take a piece of aluminum foil – enough to cover and seal an entire baking dish. Put the baking dish into the oven for 20 minutes.
- Remove the baking dish from the oven and lower the temperature to 420 Fahrenheit. Remove the foil from the baking dish and return it to the oven uncovered for 20 minutes.
- Remove the baking dish from the oven, and using a spoon, rotate the bell peppers so the top part goes at the bottom. We are doing this to avoid over-burning one side of bell peppers. Put it back in the oven for another 20 minutes.
- Once you remove the baking dish from the oven, leave it on the counter for 15-20 minutes. Salt and pepper per taste when you serve it if needed. Enjoy!
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