Colourful Stuffed Peppers with Herby Rice Filling

My Best peppers and rice stuffed recipe So Tasty

By Zelia ThorneAugust 23, 2025

Table of Contents

Recipe Introduction: Get Stuffed!

Fancy something a bit different for tea tonight? How about a peppers and rice stuffed recipe ? Honestly, these Colorful stuffed pepper recipe are so good, even the kids will love them.

And they look proper fancy, like you've been slaving away all day.

A Bite of History

Stuffed peppers aren't new. Think grandma's cooking but with a little twist. Variations exist all over the Mediterranean! These Mediterranean stuffed peppers are easy ish to make.

Prep takes about 25 mins, then 45 mins in the oven. This recipe makes four tasty servings.

Why You'll Love This Dish

It's packed with good stuff! A great source of vitamins and fibre. The recipe is a perfect stuffed peppers weeknight meal and the flavours are amazing, proper Saucy Stuffed Bell Peppers.

Plus, it's a brilliant way to use up leftover veggies. This Easy Stuffed Pepper Recipe is special because it's so versatile.

Ready to get started?

What You'll Need: The Ingredients

You'll need some lovely bell peppers! I like to use a mix of colours for that extra pop. Red, yellow, orange go wild.

Next, grab some rice, onion, garlic, courgette (zucchini), and some pantry staples like olive oil and herbs. If you want to make this vegetarian stuffed peppers recipe , just skip the chorizo.

Let's Talk About What You Need

So, you wanna make peppers and rice stuffed recipe ? Awesome! Let’s chat about the bits and bobs you'll need.

Honestly, most of it's stuff you probably already have kicking around. This easy stuffed pepper recipe is pretty forgiving.

Main Ingredients The Stars of the Show

Alright, here's the shopping list. We're aiming for a colorful stuffed pepper recipe , so variety is the spice of life!

Bell Peppers: You’ll need 4 large bell peppers . Get a mix of colours if you can. Red, yellow, green the more the merrier! Quality wise, you want them firm, shiny, and heavy for their size.
Olive Oil: 2 tablespoons (30ml total). Good quality extra virgin olive oil adds so much flavour.
Onion: 1 medium onion , finely chopped (about 1 cup , 150g ). Any onion works.
Garlic: 2 cloves , minced (about 2 teaspoons , 6g ). Fresh is best!
Red Bell Pepper: 1 , finely diced (about 1 cup , 150g ). Yep, more peppers!
Courgette (Zucchini): 1 , finely diced (about 1 cup , 150g ). Adds a lovely freshness.
Long Grain Rice: 1 cup , uncooked ( 200g ). Basmati or long grain works great.
Vegetable Broth: 2 cups ( 475 ml ).
Dried Oregano: 1 teaspoon ( 2g ).
Dried Basil: ½ teaspoon ( 1g ).
Fresh Parsley: ¼ cup , chopped ( 15g ).
Grated Parmesan Cheese: ¼ cup ( 25g ), plus extra for topping if you fancy.
Salt and Pepper: To taste, of course.
Chorizo (optional): ½ cup , cooked and diced ( 75g ). Gives a meaty kick!

Seasoning Notes Spice It Up!

This easy stuffed peppers recipe is all about flavour! Don't be shy with the herbs and spices.

Essential combo: Oregano and basil give it that classic Mediterranean vibe. For a Mediterranean stuffed peppers twist.
Flavour Enhancers: Garlic is your best friend. Don't skimp on it!
Quick Swap: No fresh parsley? Dried parsley works in a pinch, but use half the amount. You know stuffed bell peppers with herbs are always a winner.

Equipment Needed Keep it Simple

You don't need loads of fancy kit for this best stuffed pepper recipe .

Large Skillet: For cooking the filling.
9x13 inch Baking Dish: To bake the saucy stuffed bell peppers .
Knife and Cutting Board: Obvs.
Measuring Cups and Spoons: For accuracy.

Honestly, that's it! You probably have all that already. No need to buy anything special. This is meant to be a chill stuffed peppers weeknight meal .

I remember the first time I made this, I didn't have a 9x13 dish. I just used two smaller ones! Worked a treat. Don’t stress if you don’t have the exact thing.

Let's Get Stuffing! Colourful Stuffed Peppers

Oh my gosh, you guys! Are you ready for some serious comfort food? I'm talking about these absolutely gorgeous, Colourful Stuffed Peppers with Herby Rice Filling .

Honestly, this easy stuffed pepper recipe is one of my go-to's when I want something hearty but not too fussy.

Think of it as your new stuffed peppers weeknight meal . It's a total winner!

Prep Power: Your Mise en Place Mission

First things first, let's get organised! We're talking essential mise en place . Chop your onion (1 medium, about 1 cup), mince your garlic (2 cloves), dice a red bell pepper (1 cup) and courgette (1 cup).

Got all your herbs measured out? Good! This is how the pros do it. Safety reminder: Watch those fingers when chopping.

Nobody wants a trip to A&E!. Now, let's get started!

The Stuffing Process: Easy Peasy, Promise!

Preheat your oven to 375° F ( 190° C/Gas Mark 5) . I like to brush my pepper halves (4 large, halved) with a little olive oil (1 tbsp) and season with salt and pepper. Set aside.
Sauté your onion in a skillet with olive oil (1 tbsp) until softened. Add the garlic, red bell pepper, and courgette. Cook for about 5 minutes until slightly tender.
Add your rice (1 cup uncooked) and cook for 1 minute , stirring. Pour in your vegetable broth (2 cups), oregano (1 tsp), basil (½ tsp), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15- 20 minutes , or until the rice is cooked. Visual cue: the rice is fluffy.
Remove from heat and stir in parsley (¼ cup) and Parmesan (¼ cup). If you are adding chorizo (optional, ½ cup), do it now. Taste and adjust seasoning. I sometimes add a pinch of chilli flakes for a kick!
Spoon the rice mixture into your pepper halves.
Place the stuffed peppers in a baking dish and add about ½ inch of water to the bottom. Bake for 30- 40 minutes , or until the peppers are tender.

Pro Tips for Bell Pepper Recipes

Want to take your saucy stuffed bell peppers to the next level? Here's a little tip: Don't overstuff the peppers! Leave a bit of room for the rice to expand.

Also, a colourful stuffed pepper recipe is even better when you use different colour peppers. Honestly, this is the best stuffed pepper recipe ! For my vegetarian friends try vegetarian stuffed peppers recipe .

One common mistake is under seasoning the rice. Don't be shy with the salt and pepper! For a Mediterranean stuffed peppers , I love to add sun-dried tomatoes to my rice filling.

So yummy!

make-ahead tip: Prepare the filling and stuff the peppers the day before. Cover and refrigerate. Add 10 minutes to the baking time when you're ready to cook. Enjoy.

Alright, let's talk about making your peppers and rice stuffed recipe even better . We are focusing on the best stuffed pepper recipe here.

These tips will help you nail it every time! Honestly, these steps are crucial for a successful dish.

Recipe Notes: Level Up Your Stuffed Peppers

We will learn serving, storing, adapting, and health. These insights bring you a better understanding.

Serving Suggestions: Make 'Em Look Good!

Presentation matters, you know? Plate your colorful stuffed pepper recipe beautifully. Arrange the easy stuffed peppers on a platter. Drizzle some extra virgin olive oil on top.

Garnish with fresh herbs like basil or parsley.

For sides, a simple green salad is perfect. Maybe some crusty bread to soak up the saucy stuffed bell peppers . A glass of chilled white wine? Yes, please!

Storage Tips: Keep 'Em Fresh!

Got leftovers of this peppers and rice stuffed recipe ? No worries! For refrigeration, let the easy stuffed pepper recipe cool completely.

Store them in an airtight container. They'll be good for 3-4 days .

Freezing is also an option! Wrap each pepper individually in cling film. Then, place them in a freezer bag. They can last for up to 2 months .

Reheat in the oven at 350° F ( 175° C) until heated through.

Variations: Get Creative!

Want to mix things up with bell pepper recipes ? Try a vegetarian stuffed peppers recipe by adding more veggies.

Mushrooms, spinach, and lentils are great additions. You can also swap the rice for quinoa.

For a dietary adaptation, go Mediterranean stuffed peppers with feta and olives. Oh my gosh, so good! Or try adding a touch of spice with some chili flakes.

Nutrition Basics: Good for You!

Did you know bell peppers are packed with Vitamin C? Each serving of this peppers and rice stuffed recipe is about 350 calories .

It also has 12g of protein and 5g of fiber . These stuffed bell peppers with herbs are a relatively healthy and balanced meal.

It's a perfect stuffed peppers weeknight meal !

So there you have it! These peppers and rice stuffed recipe notes should help you customize and enjoy this dish even more.

Don't be afraid to experiment and make it your own! You've got this!

Frequently Asked Questions

Can I prepare this peppers and rice stuffed recipe ahead of time? I'm always rushed off my feet like a contestant on "The Great British Bake Off"!

Absolutely! You can assemble the stuffed peppers a day ahead. Just keep them covered in the fridge. Then, bake them as directed when you're ready, adding an extra 10-15 minutes to the cooking time to ensure they're heated through. This makes it a perfect dish for busy weeknights!

What's the best way to store leftover stuffed peppers? I don't want them to go off like a dodgy prawn from "Ready Steady Cook"!

Leftover peppers and rice stuffed recipe should be stored in an airtight container in the refrigerator. They'll keep for up to 3-4 days. To reheat, you can microwave them or bake them in a preheated oven at 350°F (175°C) until warmed through. A dash of extra cheese on top never hurts!

I'm vegetarian - can I still make this peppers and rice stuffed recipe? Are there any good meat free alternatives?

Definitely! This recipe is easily adaptable for vegetarians. Simply omit the chorizo (or any meat you might add) and ensure your vegetable broth is truly veggie friendly. You could add some crumbled tofu or lentils to the rice filling for extra protein and texture, similar to a hearty lentil shepherd's pie.

My family aren't keen on bell peppers. Can I use any other vegetables for this peppers and rice stuffed recipe, or is it a no-go?

While bell peppers are traditional, you can certainly experiment! Large tomatoes, courgettes (zucchini), or even large portobello mushrooms can be stuffed with the rice mixture. Just adjust the baking time accordingly, keeping an eye on them to ensure they're cooked through without becoming mushy, similar to roasting vegetables for a Sunday roast.

Is there any way to make this peppers and rice stuffed recipe a bit healthier? I'm trying to eat more like a contestant on "MasterChef" balanced and nutritious!

Absolutely! Use brown rice instead of white rice for added fibre. You can also increase the amount of vegetables in the filling or add beans for extra protein and nutrients. Consider using low-fat cheese or reducing the amount of cheese overall.

For a super healthy boost, stir in some finely chopped spinach or kale into the rice mixture.