Oven-Baked Veggie and Rice Stuffed Peppers

Light, dietary, beautiful, appetizing, for dinner! Peppers stuffed with vegetables and rice in the oven are an excellent alternative for those who do not eat meat or are on a diet. Adding vegetables makes the filling juicy and tasty, and baking without sauce reduces the calorie content of the dish.
cook time: 1h
Logan Winslow
Oven-Baked Veggie and Rice Stuffed Peppers

Nutrition Facts (per serving)

113
Calories
4g
Fat
18g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Rice (200 ml) 1 cup
Hard cheese 50 g
Carrot (one large or 2 small) 1 pc
Vegetable oil (for frying) 2 tbsp
bell pepper 8 pc
Green beans 100 g
Canned corn 100 g

Recipe instructions

Step 1

Step 1
How to bake peppers stuffed with vegetables and rice in the oven? Prepare your food. Take a medium-sized pepper so that it has time to bake in the oven. I took short-grain rice, but in general any variety will do, choose according to your taste. The set of vegetables can also be anything, except for or instead of what I suggested, tomatoes, eggplants, and zucchini are suitable. I advise you to leave the onions and carrots — they make the filling juicier. Wash and dry all vegetables first.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 3

Step 3
Cut the peeled carrots as desired — you can cut them into cubes, circles, strips, I just grated them on a coarse grater. The remaining vegetables (beans and corn) do not need preparation. My beans are frozen, there is no need to defrost them. If you are using other vegetables, chop them in the same way.

Step 4

Step 4
Heat a frying pan over low heat, pour vegetable oil into it. Add onions and carrots. Fry them, stirring, for 5 minutes until soft.

Step 5

Step 5
Rinse the rice in several waters, drain the remaining water well. Pour the rice into the pan with the vegetables. Mix the ingredients. Fry the rice for a couple of minutes, stirring.

Step 6

Step 6
Pour boiling water into the pan to fill 2/3 of the rice. Add salt and pepper. You can also add your favorite spices.

Step 7

Step 7
Cover the pan with a lid and leave the rice to cook over low heat.

Step 8

Step 8
When all the liquid has been absorbed, add beans to the rice. Stir and keep on fire for a couple more minutes.

Step 9

Step 9
Then turn off the heat and add the corn. Stir. The filling is ready. The rice turns out half-cooked, as it should be, it will finally finish cooking in the oven. You can boil the rice separately from the vegetables and only then mix them with them, but I like it better this way, it dirty less dishes.

Step 10

Step 10
Cut off the tails of the peppers along with some of the pulp, but do not throw them away. They will act as lids. Remove the center along with the seeds. The peppers in this recipe are not pre-boiled.

Step 11

Step 11
Stuff the prepared peppers with the filling. Place them standing up in a baking dish. Mine only fit 6 pieces, although there was enough filling for 8 medium peppers.

Step 12

Step 12
Cover the peppers with lids to prevent the filling from drying out during baking. Place the pan with the peppers in the oven, preheated to 180°C. Bake the peppers for 30 minutes. Focus on your oven.

Step 13

Step 13
Five minutes before the end, you can sprinkle grated cheese on top of the peppers. If you are preparing a meatless dish or following a vegetarian diet, then omit this step. I used mozzarella, but any cheese that melts well will work.

Step 14

Step 14
Remove the finished peppers from the oven, cool slightly and serve. Bon appetit!

Additional rubrics

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