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Veggies and Rice Stuffed Bell Peppers

These bell peppers are stuffed with rice, veggies, and a few spices, making a nice vegetarian meal for your family to enjoy. They’re filled with onion, carrot, and zucchini, which are cooked in a rich tomato sauce. It may take a bit over 1 hour to cook but we guarantee it will be worth the wait.
These bell peppers are stuffed with rice, veggies, and a few spices, making a nice vegetarian meal for your family to enjoy. They’re filled with onion, carrot, and zucchini, which are cooked in a rich tomato sauce. It may take a bit over 1 hour to cook but we guarantee it will be worth the wait.

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Ingredients

1 tablespoon vegetable oil
1 red onion, chopped
1 carrot, shredded
1 zucchini, shredded
salt
pepper
0.5 tea spoon seven-spice powder
2 tablespoons of tomato sauce
1 ½ cups of rice
2 cups of water
4 bell peppers
For the sauce:
1 tablespoon vegetable oil
1 teaspoon flour
¼ cup tomato sauce
salt
¼ cup water
yogurt

Ingredients

  • For the sauce:

Steps

1
Done

Heat the vegetable oil in a deep skillet over medium heat.

2
Done

Add the red onion, carrot, zucchini. Season with salt, pepper, and seven-spice powder.

3
Done

Stir, and add the tomato sauce.

4
Done

Add the rice and pour 2 cups of water.

5
Done

Bring everything to a boil, put a lid on top, and simmer for the next 20 minutes.

6
Done

In the meantime, remove the top and the inside of the bell peppers.

7
Done

Place them in a baking tray and fill them with the mix of veggies and rice.

8
Done

Preheat the oven to 350°F/175°C.

9
Done

For the sauce, heat the vegetable oil in a skillet over medium heat. Add the flour and vigorously whisk until it forms a thick, yellow liquid.

10
Done

Pour the tomato sauce and add a pinch of salt, while whisking in the process.

11
Done

Add water, and leave the sauce on heat until it reduces. Pour the sauce over the bell peppers.

12
Done

Slide the tray into the oven and bake the bell peppers for the next 30 minutes!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

362 kcal
Calories
67 g
Carbs
7 g
Protein
7 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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