Description
These Tomato Basil Rice Stuffed Peppers are a vibrant and delicious dish that combines the sweetness of bell peppers with a savory rice filling. Perfect for a family meal, they are easy to prepare and bursting with flavor.
Ingredients
Scale
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 1 cup uncooked long-grain white rice (or brown rice)
- 2 cups vegetable broth (or water)
- 1 can (15 oz) diced tomatoes, drained
- 1 small onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese (or vegan cheese for a dairy-free option)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures the peppers cook evenly and become tender by the time the filling is ready.
- Prepare the bell peppers by slicing the tops off and removing the seeds and membranes. Set the tops aside for later use. To keep them stable while cooking, you can slice a small portion off the bottom if they wobble.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic to the onion and sauté for an additional minute until fragrant.
- Pour in the uncooked rice, dried basil, dried oregano, salt, and black pepper. Stir to combine all the ingredients. Let the mixture cook for about 1 minute to toast the rice slightly.
- Next, add the 2 cups of vegetable broth (or water) and drained diced tomatoes to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Once the rice is cooked, remove the saucepan from heat and stir in 1 cup of shredded mozzarella cheese until melted and well combined.
- Carefully spoon the rice mixture into each bell pepper, packing it tightly but not overstuffing. Place the stuffed peppers upright in a baking dish.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly golden.
- Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with fresh basil leaves before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: To avoid soggy peppers, make sure to pre-cook them only until they are slightly tender before stuffing. You can also substitute mozzarella cheese with a vegan cheese alternative for a plant-based option.