Stuffed Bell Peppers

Stuffed bell pepper in a plate head on shot.

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5 from 1 vote

These stuffed bell peppers are filled with a mixture of veggies and rice and then baked until tender.

Prep Time30

Cook Time1

Total Time1 30

Course: Side Dish

Cuisine: Serbian

Servings:

Calories: 212kcal

Author: Nataša

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!

Notes

I recommend using red, yellow, and orange bell peppers.

Nutrition