Stuffed Peppers with Rice and Vegetables in the Oven
Light, diet-friendly, beautiful, and appetizing! Peppers stuffed with vegetables and rice in the oven are a perfect alternative for vegetarians or those on a diet. Adding vegetables makes the filling juicy and tasty, while baking without sauce reduces calories.
Updated : 28 October, 2025
Easy
About 30 min.
Ingredients
8
Bell pepper
1 cup
Rice
1
Onion
1
Carrot
100 grams
Green bean
100 grams
Canned corn
50 grams
Hard cheese
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose medium-sized peppers so they cook evenly. I used round rice, but any variety works. Vegetable selection can vary: tomatoes, eggplant, zucchini can replace or supplement my choice. Onion and carrot are recommended for juicier filling. Wash and dry all vegetables.
Step 2
Peel and finely dice the onion.
Step 3
Peel the carrot and cut as desired - cubes, rounds, or grated on a coarse grater. Other vegetables (beans and corn) don’t need prep; frozen beans can be used directly. Prepare other vegetables similarly.
Step 4
Heat a pan over low heat, add vegetable oil, and sauté onion and carrot for 5 minutes until soft.
Step 5
Rinse the rice in several waters, drain well, and add it to the pan. Stir and sauté for 2 minutes.
Step 6
Pour boiling water over the rice (about 2/3 of the rice volume). Add salt, pepper, and optional spices.
Step 7
Cover the pan and simmer on low heat.
Step 8
Once the liquid is absorbed, add beans, stir, and cook a few more minutes.
Step 9
Remove from heat and add corn. Stir - the filling is ready. The rice is partially cooked; it will finish in the oven. You can cook rice separately if preferred.
Step 10
Cut off the pepper tops (keep as lids), remove seeds and core. Peppers are not pre-boiled.
Step 11
Stuff peppers with the prepared filling and stand them upright in a baking dish. My dish held 6 peppers, though the filling was enough for 8.
Step 12
Cover with the pepper tops and bake in a preheated oven at 356°F (180°C) for 30 minutes.
Step 13
Optional: sprinkle grated cheese on top 5 minutes before done. Skip for vegan or lean versions. Mozzarella works well.
Step 14
Remove from oven, cool slightly, and serve. Enjoy!