vegetable rice recipe
The Best vegetable rice recipe
Vegetable rice is a staple for me because it’s so adaptable—swap out the veggies based on what’s on sale or what the kids want to eat, and you’ve got a whole new meal. It’s also a great way to sneak in more nutrients without making it feel like a chore. The fiber from the vegetables keeps things full longer, and the rice provides a balanced energy boost, making it a solid choice for both weeknight dinners and weekend gatherings. Plus, it’s so easy to scale up if you’re feeding a crowd, whether it’s for a potluck or just because you’re hosting a small get-together. No one ever notices it’s not just plain rice—it’s always a hit.
Creamy Vegetable and Rice Stuffed Peppers
A hearty one-pan meal featuring tender bell peppers stuffed with fluffy rice, sautéed vegetables, and a savory tomato sauce. Perfect for a quick weeknight dinner.
🥘Ingredients
- 2 cups cooked white rice
- 1 cup diced zucchini
- 1 cup diced bell peppers
- ½ cup diced onion
- 1 cup shredded carrots
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 6 large bell peppers, tops cut off and seeds removed
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 375°F. Cut the tops off 6 large bell peppers and remove the seeds. Set aside. -
2
In a large bowl, combine cooked rice, zucchini, bell peppers, onion, carrots, oregano, garlic powder, salt, and pepper. Mix well. -
3
Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Stir in tomato sauce, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes. -
4
Stuff each pepper with the rice mixture, pressing gently to fill them. Place stuffed peppers in a baking dish. Pour the tomato sauce mixture over the peppers. -
5
Top each pepper with a sprinkle of mozzarella and Parmesan cheese. Drizzle with butter. -
6
Bake uncovered for 30–35 minutes, or until peppers are tender and cheese is bubbly.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Vegetable and Rice Stuffed Peppers Works
❓ Frequently Asked Questions About Creamy Vegetable and Rice Stuffed Peppers
How do I adapt this vegetable rice recipe for dietary restrictions?
You can make this dish gluten-free by using certified gluten-free rice and ensuring no cross-contamination during cooking. For a dairy-free version, skip the butter in the stir-fry and use olive oil instead. If you’re avoiding nuts, check the labels on any pre-made sauces or seasoning blends used.
What can I substitute for the frozen mixed vegetables if I don’t have any?
Fresh vegetables work just as well—use a mix of bell peppers, carrots, broccoli, snap peas, and mushrooms. Adjust the cooking time slightly if using thicker-cut veggies to avoid overcooking. If you prefer, stir-fry pre-cut stir-fry vegetables (like green beans or corn) for a quick alternative.
How can I make sure the rice stays fluffy and not mushy?
To keep the rice tender, rinse it thoroughly before cooking to remove excess starch. Cook it in a pot with a tight-fitting lid over medium-low heat, stirring gently once halfway through the cooking time. Avoid overcrowding the pan—cook in batches if needed to maintain even heat and texture.
Can I prepare this recipe ahead of time and reheat it?
Yes, but for the best texture, it’s best to serve the rice and vegetables fresh from the pan. If reheating, gently warm the rice in a pot with a splash of water or broth to restore moisture. Avoid microwaving the rice directly, as it can turn mushy. For the stir-fry, reheat the vegetables separately to prevent sogginess.
