Simple Stuffed Bell Peppers

Simple Stuffed Bell Peppers


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Create a savory vegetarian recipe with a base of spicy red bell peppers! Stuff the peppers with the rice veggie mixture and top with cheese before baking to perfection.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 4 large bell peppers
  • 1/2 C. peas
  • 2 C. cooked rice
  • 1 can tomato sauce
  • 3/4 C. shredded mozzarella cheese

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Preheat the oven to 350 degrees. Cut the tops from each pepper and remove the insides. Place the peppers in a Dutch oven and cover with water. Heat to boiling and cook 2 minutes. Drain and set aside. Meanwhile, in another skillet, cook the peas, rice and 1 cup tomato sauce for a few minutes. Stuff the peppers with the rice mixture and stand in a baking dish. Pour in the rest of the tomato sauce and cover with foil. Bake 10 minutes, then uncover and bake 15 minutes until the peppers are tender. Sprinkle the cheese on top and serve.

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