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Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice Filling)

Name: Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice Filling)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 sb Long-grain rice; 1 tk Salt (adjust to taste); 0.5 sb Finely chopped onion; 0.5 sb Finely chopped celery; 3 yk Butter; 1 yk Margarine (or swap for butter); 0.25 sb Sunflower seeds; 2 yk Chopped parsley; 0.25 sb Beaten egg (about 1 large egg); 1 tk Dried oregano; 1 tk Black pepper; 0.5 sb Shredded sharp cheddar cheese; 4 adet Red bell peppers (tops cut off, seeds removed)

This vegetarian baked stuffed red bell peppers recipe uses a simple rice-based filling and comes together quickly. Onion, celery, sunflower seeds, parsley, egg, oregano, and cheddar bring structure and flavor without making it heavy. Below you’ll find the ingredients and how to make it step by step, with a focus on keeping the rice fluffy and the peppers tender, not mushy.

İyi Bir YemekCommunity Writer

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Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice Filling)

Editorial Kitchen Archive

Prep10 min

Cook20 min

DifficultyEasy

ServingsServes 4

Energy-

Ingredients

Scale:4servings

1. For the filling

Long-grain rice

Salt (adjust to taste)

Finely chopped onion

Finely chopped celery

Butter

Margarine (or swap for butter)

Sunflower seeds

Chopped parsley

Beaten egg (about 1 large egg)

Dried oregano

Black pepper

Shredded sharp cheddar cheese

2. For the peppers

Red bell peppers (tops cut off, seeds removed)

Step-by-Step Method

5-step method

Preheat and prep the peppers

Heat the oven to 375°F (190°C). Cut the tops off the peppers like little lids, then remove seeds and ribs. Stand them upright in a baking dish.

Start the rice filling

Melt the butter and margarine in a skillet. Add onion and celery and cook for 3–4 minutes until softened. Stir in the rice for 1–2 minutes, then season with salt, pepper, and oregano. Turn off the heat once the rice looks slightly translucent.

Finish the mixture

Mix in sunflower seeds and parsley. Let it cool slightly, then stir in the beaten egg and shredded cheddar. Make sure the mixture isn’t hot when the egg goes in.

Stuff the peppers

Spoon the filling into each pepper. Don’t pack it too tightly—leave a little room for the rice to expand. Set the tops back on if you like.

Bake

Bake for 20 minutes, until the peppers are tender and the filling is set. Rest for 5 minutes before serving so everything holds together nicely.

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