Veggies and Rice Stuffed Bell Peppers

  • Difficulty: Ultra Basic
  • one hour and 10 minutes
  • 4 servings

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.

Ingredients Needed for Veggies and Rice Stuffed Bell Peppers

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

How to Cook Veggies and Rice Stuffed Bell Peppers

  1. Heat the vegetable oil in a deep skillet over medium heat.
  2. Add the red onion, carrot, zucchini. Season with salt, pepper, and seven-spice powder.
  3. Stir, and add the tomato sauce.
  4. Add the rice and pour 2 cups of water.
  5. Bring everything to a boil, put a lid on top, and simmer for the next 20 minutes.
  6. In the meantime, remove the top and the inside of the bell peppers.
  7. Place them in a baking tray and fill them with the mix of veggies and rice.
  8. Preheat the oven to 350°F/175°C.
  9. 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. Pour the tomato sauce and add a pinch of salt, while whisking in the process.
  11. Add water, and leave the sauce on heat until it reduces. Pour the sauce over the bell peppers.
  12. Slide the tray into the oven and bake the bell peppers for the next 30 minutes!

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