Pantry Saver Veggie and Rice Stuffed Peppers

• 4 large bell peppers
• 1 cup uncooked white rice
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup shredded cheddar cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds. Set aside.
3. 3 Cook rice according to package instructions.
4. 4 In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook until softened.
5. 5 Stir in diced tomatoes, corn, oregano, basil, and garlic powder. Season with salt and pepper.
6. 6 Combine cooked rice and vegetable mixture in a bowl. Stir in 3/4 cup of cheese.
7. 7 Stuff the mixture into the bell peppers and place them in a baking dish.
8. 8 Top each pepper with remaining cheese.
9. 9 Bake for 45 minutes or until peppers are tender.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Knife and cutting board

Variations

• Add ground beef or turkey for a meaty version.
• Incorporate black beans for added protein and fiber.

Substitutions

• Substitute brown rice for white rice for added nuttiness and fiber.
• Use mozzarella or Monterey Jack cheese in place of cheddar.

Pairings

• Pairs well with a zesty limeade or a crisp white wine.

Nutrition

Tips

• For extra flavor, sauté the veggies a bit longer to caramelize them.
• Use any mix of bell peppers for color and flavor variety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These stuffed peppers freeze well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of avocado crema or a fresh green salad.

FAQ