Jasmine Rice Stuffed Bell Peppers

Elevate your dinner table with these stunning Jasmine Rice Stuffed Bell Peppers, a wholesome and vibrant dish packed with flavor and nutrients. This easy-to-make recipe combines fluffy jasmine rice, sautéed zucchini and carrots, and a savory blend of tomato sauce and herbs, all nestled inside colorful bell peppers. Topped with melty mozzarella cheese and baked to perfection, these stuffed peppers are as delicious as they are beautiful. Ideal for meal prepping or serving at gatherings, this vegetarian-friendly recipe is both satisfying and customizable for any palate. Garnished with fresh parsley for a burst of color and freshness, these stuffed peppers strike the perfect balance between comfort food and healthy eating.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Zucchini, diced
• 1 medium Carrot, diced
• 1 cup Tomato sauce
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Shredded mozzarella cheese
• 4 large Bell peppers, any color
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the jasmine rice by rinsing it under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender. Remove from heat and set aside.

Step 3

While the rice cooks, prepare the bell peppers. Cut the tops off each pepper and remove the seeds and membranes. Lightly brush the outsides with olive oil and set them in an oven-safe baking dish.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and sauté for an additional 30 seconds, until fragrant.

Step 5

Stir in the diced zucchini and carrot, cooking for 4-5 minutes until the vegetables are slightly tender.

Step 6

Add the cooked jasmine rice to the skillet, followed by the tomato sauce, dried oregano, dried basil, paprika, salt, and black pepper. Mix well and let the mixture simmer for 3 minutes.

Step 7

Remove the skillet from heat and stir in half of the shredded mozzarella cheese.

Step 8

Stuff each hollowed-out bell pepper generously with the rice mixture and arrange them upright in the baking dish. Top each pepper with the remaining shredded mozzarella cheese.

Step 9

Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is golden and bubbly.

Step 10

Remove the peppers from the oven and let them cool slightly before serving. Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	2053.1 grams (2053.1g)

Amount per serving	% Daily Value*
Calories	1297

Total Fat 59.70g	77%
Saturated Fat 19.40g	97%
Polyunsaturated Fat 2.70g
Cholesterol 80mg	27%
Sodium 3524mg	153%
Total Carbohydrate 139.10g	51%
Dietary Fiber 22.20g	79%
Total Sugars 41.50g
Protein 47.70g	95%

Vitamin D 0IU	0%
Calcium 1077mg	83%
Iron 6mg	31%
Potassium 2339mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 14.9%

Carbs: 43.3%