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Cheesy Stuffed Bell Peppers with Rice

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A cozy homemade recipe featuring bell peppers stuffed with a savory blend of rice, garlic, herbs, and a melty cheese blend. Ready in under 45 minutes, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 cup uncooked white or brown rice
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded sharp cheddar cheese
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped (optional, for garnish)

Instructions

  1. Rinse 1 cup of rice under cold water until the water runs clear (about 1-2 minutes). In a medium saucepan, add the rice and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes (white rice) or 40 minutes (brown rice) until tender. Remove from heat and let sit covered for 5 minutes.
  2. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Trim bottoms slightly if needed so they stand upright.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
  4. Add diced tomatoes and Italian seasoning to the skillet. Cook for 2 minutes to combine flavors. Transfer mixture to a large bowl.
  5. Stir in cooked rice, mozzarella, cheddar, salt, and pepper until well combined.
  6. Spoon the rice and cheese mixture into each bell pepper until full but not packed tightly. Place peppers upright in a baking dish.
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is bubbly and golden.
  8. Let peppers cool for 5 minutes. Garnish with fresh parsley or basil if desired and serve warm.

Notes

For best cheese melt, use good-quality mozzarella like Galbani or Polly-O. Smaller bell peppers with firm skin hold filling better. To avoid soggy peppers, do not overfill and bake covered most of the time, uncovering at the end to crisp cheese. You can swap rice for cauliflower rice for a low-carb version or use vegan cheese for dairy-free. Stir filling before stuffing to distribute cheese evenly.

Nutrition

Keywords: cheesy stuffed peppers, stuffed bell peppers, rice stuffed peppers, easy dinner, cozy meal, homemade stuffed peppers, vegetarian stuffed peppers

Find it online: https://zorbmeal.com/cheesy-stuffed-bell-peppers-with-rice-easy-cozy-homemade-recipe/