Stuffed bell peppers are always a great recipe for entertaining or for dinner. This is a simple stuffed peppers recipe that is delicious and filling. The stuffed peppers freeze well so you can keep some ahead for the rest of the week and thaw them for an easy lunch or dinner. You can also keep them reintegrated for a few days. Growing up, my grandmother made amazing stuffed peppers and I can’t quite replicate her recipe but I made up my own recipe. Eating these always remind me of my childhood. This is a great option if you want to throw together a large pot on the weekend and have some healthy lunch or dinners ready to reheat.

Storing tips:

don’t leave the peppers in the liquid while storing or they will get a little more soggy.

Place in an air-tight container and refrigerate for up to 3 days

Varying ideas:

Add dried cranberries, minced hot pepper, fresh herbs to the rice mixture if you wish to change the flavors around each time you make this recipe. Alternatively you can us quinoa or couscous in place of the rice too.

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Meat-free stuffed red bell peppers
Stuffed bell peppers in a pot
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Prep Time 15 Minutes
Cook Time 1 Hour
Servings
People
Ingredients
Stuffing
Prep Time 15 Minutes
Cook Time 1 Hour
Servings
People
Ingredients
Stuffing
Stuffed bell peppers in a pot
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Small dice the onions and saute in a large skillet with 1 tablespoon of olive oil until the onions are starting to turn brown. Add the rice and continue to toast for about 3 minutes then remove from the stove.
  2. Small dice the tomatoes and add to the skillet. Add the tomato paste, pine nuts, salt and paprika and stir to combine. Cook for a few more minutes, stirring frequently to ensure the rice doesn't burn on the bottom of the skillet.
    cooking rice mixture
  3. Cut off the tops of the bell peppers and keep the "lids" aside for later. Clean out the seeds from the peppers. Using a large spoon fill each pepper with the rice mixture to about 3/4 in.
    Pepper stuffing
  4. To prepare the sauce mix together the sauce ingredients in a large bowl and whisk quickly until smooth.
  5. Place the peppers in a deep skillet or a large pot and pour the tomato sauce over it so that it covers most of them. Cover with a lid and cook on low-medium heat for about an hour. Check on the peppers occasionally to ensure that the liquids don't boil over if the lid needs to be loosened up a bit. If the sauce is too low add some more water to the pot.
  6. Serve warm or cold. The peppers can be stored in a fridge for a few days and reheated for serving.
Recipe Notes

Options for varying:

  • you can add 1/3 cup dried cranberries or raisins.
  • Instead of stuffing peppers you can also cook the filling mixture on its own as a healthy main or side dish.
  • For a quicker cooking option you may swap the rice with couscous and stuff into tomatoes instead of peppers.