Vegetarian Stuffed Peppers

Here’s a classic vegetarian recipe that you will surely enjoy if you want a healthy twist to the meat-stuffed versions. Instead of the usual ground beef we commonly see in other stuffed bell pepper recipes, our friends at replaced it with white rice making this recipe healthy and vegetarian. It’s bursting with flavors and goodness; even non-vegetarians will love it!

This can be your go-to healthy snack or meal when you have limited time to cook. This only takes less than 30 minutes to prepare. It’s also a family game-day favorite treat! Check out the recipe below:


• 2 red peppers
• 1/2 mug basmati rice
• 1 pinch Cajun spice
• 1 pinch turmeric
• 1 small red onion
• 1 bunch fresh parsley
• 1 handful black olives (pitted)
• 4 sun-blushed tomatoes
• 1/2 ball mozzarella
• 1 handful mixed salad leaves

Makes 2 servings


Prepare the oven and boil the water.

Preheat the oven to 180°C and bring the water in a deep pan to a running boil.

Bake the peppers.

Slice the peppers in half from the stalk to its base. Carefully scoop out the seeds without tearing the pepper. Place the pepper halves in a baking pan. Drizzle with olive oil, salt, and pepper. Bake for 10 minutes.

Cook the rice.

When the water is already on a running boil, you can dump in the rice with Cajun spice and turmeric. To add more flavor to your rice, see tip below.

Chop the vegetables and greens.

Peel and dice the red onion and roughly chop the fresh parsley.

Mix the fillings.

Hack up the olives, sun-blushed tomatoes and half of the mozzarella into small pieces and mix in a bowl with the onion and parsley.

Add the rice.

Carefully drain the rice and make sure it is dry. Mix it in a bowl with the fillings. Mix thoroughly.

Fill the peppers.

Spoon the rice mixture into the softened pepper halves and top with a slice of the remaining mozzarella ball.

Return to oven.

Return to the oven for another 5 minutes or until mozzarella top has melted.

Finish off and serve!

Serve hot with plenty of crisp salad on the side. You can store some for the next day.


• You can make these stuffed bell peppers in batches and store them in a refrigerator. Re-heat them the next day for an instant snack or meal.

• You can amp the flavor by adding olive oil, garlic, onion, coriander and more to the boiling water before dumping in the rice.

• You can also use a rice cooker for the rice instead of boiling it.

• For a little more flavor and sweetness, add corn kernel.

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