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Horizontal image of a meatless casserole dish with melted cheese and basil garnish.

Vegetarian Stuffed Bell Peppers

  • Author: Nikki Cervone
  • Total Time: 1 hour, 20 minutes
  • Yield: 4 servings 1x


Make a light and healthy dinner tonight with Foodal’s recipe for vegetarian stuffed bell peppers, filled with a flavorful white rice and veggie mix.


  • 1/2 cup medium-grain or long-grain white rice
  • 4 red, yellow, or orange bell peppers
  • 2 tablespoons olive oil, plus more greasing
  • 1 medium yellow onion, diced
  • 1 teaspoon coarse kosher salt, plus more to taste
  • 2 large cloves garlic, minced
  • 2 medium plum tomatoes, diced
  • 1/4 cup gently packed fresh basil leaves, chopped, plus more for garnish
  • 1/2 teaspoon cracked black pepper, plus more to taste
  • 1 cup shredded cheddar or low-moisture, part skim mozzarella cheese


  1. Preheat the oven to 375°F. Line the bottom of a 9-by-13-inch baking dish with aluminum foil and lightly grease the foil with olive oil.
  2. Cook the rice according to the package instructions. Set it aside while you prepare the remaining ingredients.
  3. Halve the peppers lengthwise. Remove the stems, seeds, and inner membranes. Set the halves cut side up in the prepared baking dish in a single layer. They may touch each other.
  4. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add the onions and salt and saute until the onions are caramelized and browned, 5-8 minutes, stirring occasionally. Stir in the garlic. Cook for another minute until the garlic is very aromatic.
  5. Stir in the tomatoes and continue cooking for another 3-5 minutes, until the tomatoes have slightly softened but still maintain their shape.
  6. Remove the pan from the heat and gently fold in the cooked rice, black pepper, and basil, until all of the ingredients are completely incorporated. Season to taste with additional salt and black pepper and fold again.
  7. Spoon equal amounts of the rice mixture into the pepper halves.
  8. Cover the top of the baking dish with aluminum foil and transfer the dish to the oven. Bake for 35-40 minutes, until the peppers are blistered and slightly softened.
  9. Carefully remove the baking dish from the oven and dispose of the aluminum foil. Sprinkle 1/8 cup of the shredded cheese on top of each pepper half. Transfer the dish back to the oven and bake uncovered for another 8-10 minutes, until the cheese has completely melted.
  10. Remove the dish from the oven, garnish the tops of the peppers with additional basil, and serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Stovetop/Roasting
  • Cuisine: Vegetarian

Keywords: vegetarian, stuffed bell peppers, rice, tomatoes, basil