Stuffed Paprika Recipe: Easy, Healthy Oven-Baked Vegetarian Bell Peppers
This Stuffed Paprika Recipe brings together vibrant bell peppers and savory rice stuffing in a wholesome, oven-baked vegetarian main dish that’s simple enough for weeknight dinners and festive enough for Sunday gatherings.
Full Recipe Introduction
Stuffed Paprika is essentially a dressed-up stuffed pepper—think colorful bell peppers filled with a fragrant blend of rice, garden veggies, aromatic herbs, and a hint of cheese (optional!). You’re tasting summer’s peak sweetness, winter’s cozy warmth, and the kind of comfort food that feels like a hug from your favorite aunt. Over the years, I’ve served these at backyard barbecues, midweek family dinners when time’s tight, and even Christmas Eve as a lighter appetizer. They’re unique because of the rice stuffing’s subtle spice (hello, smoked paprika) and the way the peppers caramelize at the edges in the oven—crispy where you want it, tender everywhere else. Plus, they’re loaded with veggies and lean carbs, making them as healthy as they are satisfying.
Why You’ll Love This Recipe
- Oven-baked ease: No standing over a hot stove for hours.
- Vegetarian delight: Meatless, yet hearty—perfect as a main dish or appetizer.
- Colorful presentation: Guests can’t resist those bright red, yellow, and green boats.
- Family-friendly flavors: Mild spices, familiar ingredients—kids and grandparents approve.
- Make-ahead magic: Prep the night before, bake when you’re ready.
- Customizable: Rice stuffing is just the start; swap in quinoa or bulgur.
- KitchenAid-friendly: Rice cooker or Instant Pot compatible—choose your tool.
- Nutrient-packed: Bell peppers bring vitamin C, rice adds fiber, veggies boost antioxidants.
Ingredients
• 4 large bell peppers (choose red, yellow, or orange for sweetness; avoid peppers with soft spots)
• 1 cup long-grain rice (Lundberg brown or white; rinse until water runs clear)
• 2 tablespoons extra-virgin olive oil (for depth of flavor)
• 1 small yellow onion, finely chopped (Vidalia for sweetness)
• 2 garlic cloves, minced (fresh—jarred garlic tastes dull here)
• 1 small zucchini, diced (substitute summer squash if needed)
• 1 medium carrot, grated (adds natural sweetness)
• 1 cup canned diced tomatoes (San Marzano style or two fresh Roma tomatoes, chopped)
• ½ teaspoon smoked paprika (for a subtle smoky note)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• Salt and freshly ground black pepper, to taste
• ½ cup grated mozzarella or cheddar cheese (optional topping)
• 2 tablespoons fresh parsley, chopped (for garnish)
Tips on ingredients:
– Pick firm peppers with no blemishes—stand them upright on a flat counter.
– Use whole-grain rice for extra fiber; if you choose brown rice, increase cooking liquid by ¼ cup.
– For vegan, skip the cheese or sprinkle on nutritional yeast.
Directions
- Preheat your oven to 375°F. While it warms up, slice off the tops of the bell peppers and remove seeds and membranes—think of it like hollowing out little edible mugs.
- In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and garlic; sauté until fragrant and translucent (about 3 minutes).
- Stir in diced zucchini and grated carrot; cook for 4 minutes until veggies soften. Sprinkle in smoked paprika and oregano, then season lightly with salt and pepper—taste as you go.
- Add rice and canned tomatoes (with juices) to the pan, then pour 2 cups of water or low-sodium vegetable broth. Bring to a gentle boil, cover, and reduce heat to low. Let simmer for 15 minutes (or follow your rice cooker’s brown-rice setting if using).
- Once rice is tender and liquid absorbed, fluff with a fork and drizzle remaining olive oil. Let the mixture cool slightly—this helps it stick inside peppers rather than slide out.
- Spoon the rice stuffing into each pepper generously, pressing down to avoid air pockets. Arrange peppers upright in a lightly oiled baking dish; pour ¼ cup water into the bottom to keep them moist.
- Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top (if using), and bake for an additional 10–12 minutes until peppers are tender and cheese is bubbling and golden.
- Let peppers rest 5 minutes before serving; garnish with fresh parsley. Pro tip: use a thin spatula to lift them gently—trust me, you don’t want the filling to spill.
Servings & Timing
Yield: 4 stuffed peppers (serves 4 as a main dish; 6 as an appetizer)
Prep Time: 20 minutes (chopping, rice rinse, filling assembly)
Cooking Time: 40 minutes (rice + bake)
Total Time: about 1 hour
Variations
• Mediterranean style: Add 2 tablespoons chopped kalamata olives and 1 teaspoon dried basil.
• Tex-Mex twist: Stir in ½ cup black beans, 1 teaspoon cumin, and top with pepper jack cheese.
• Vegan swap: Omit cheese and mix 2 tablespoons nutritional yeast into the rice.
• Quinoa boost: Replace rice with quinoa (1:2 ratio of quinoa to liquid) for protein power.
• Meat-lover’s version: Brown 8 oz ground turkey or beef with onions before adding rice.
• Cheesy mushroom: Sauté ½ cup sliced cremini mushrooms and fold into the rice mix.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually in foil and freeze for up to 2 months.
Reheat: From fridge, microwave at 70% power for 2–3 minutes or bake at 350°F for 15 minutes until piping hot. From frozen, unwrap, cover with foil, and bake at 350°F for 30–35 minutes.
Make-Ahead: Prepare filling and hollowed peppers 1 day ahead; store separately, then assemble and bake when ready.
Notes
• If your peppers tip over, slice a tiny sliver off the bottom to create a flat base—no wobbles allowed.
• For extra flavor, stir in a splash of balsamic vinegar or lemon juice just before baking.
• I’ve found that adding a pinch of red pepper flakes gives a gentle warmth without overwhelming picky eaters.
• To preserve color, avoid overcooking; peppers should still hold their shape with a slight bite.
• When testing salt levels, taste the rice mixture before stuffing—it’s easier to adjust now than later.
FAQs
Q: Can I use brown rice instead of white?
A: Yes—just add 15–20 extra minutes to simmer time and a little more liquid; brown rice is heartier and nuttier.
Q: Are these gluten-free?
A: Absolutely—bell peppers, rice, veggies, and spices contain no gluten.
Q: How can I keep the bottoms from getting soggy?
A: Add ¼ cup water or broth to the pan and bake covered; remove cover at the end so excess moisture evaporates.
Q: Can I double the recipe for a crowd?
A: Sure—use two baking dishes or a large roasting pan; just watch your bake time and tilt peppers so they cook evenly.
Q: Is this suitable as an appetizer?
A: Yes—slice peppers into quarters after baking and serve with toothpicks for a colorful party appetizer.
Q: What tools help most?
A: A rice cooker or Instant Pot streamlines rice prep, and a 9×13-inch baking dish fits four peppers snugly.
Q: How do I know when the peppers are done?
A: The tops should be tender when pierced with a fork, and the filling should feel warm and set.
Q: Can I grill these instead of baking?
A: You can—place peppers on indirect heat, cover grill, and cook 20–25 minutes until tender, then add cheese and grill uncovered to melt.
Conclusion
This stuffed paprika recipe marries easy prep, healthy ingredients, and oven-baked comfort in one colorful package. Whether you need a vegetarian main dish or a festive appetizer, these stuffed bell peppers never disappoint. Give them a whirl this week, drop a comment below to share your tweaks, and don’t forget to explore my Vegan Appetizer Roundup for more crowd-pleasing ideas!
Stuffed Paprika Recipe: Easy, Healthy Oven-Baked Vegetarian Bell Peppers
Ingredients
- 4 large bell peppers (red, yellow, or orange) choose red, yellow, or orange for sweetness; avoid peppers with soft spots
- 1 cup long-grain rice (Lundberg brown or white) rinse until water runs clear
- 2 tablespoons extra-virgin olive oil for depth of flavor
- 1 small yellow onion finely chopped (Vidalia for sweetness)
- 2 cloves garlic minced (fresh—jarred garlic tastes dull here)
- 1 small zucchini diced (substitute summer squash if needed)
- 1 medium carrot grated (adds natural sweetness)
- 1 cup canned diced tomatoes San Marzano style or two fresh Roma tomatoes, chopped
- 1/2 teaspoon smoked paprika for a subtle smoky note
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- Salt and freshly ground black pepper to taste
- 1/2 cup grated mozzarella or cheddar cheese optional topping
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F. While it warms up, slice off the tops of the bell peppers and remove seeds and membranes—think of it like hollowing out little edible mugs.
- In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and garlic; sauté until fragrant and translucent (about 3 minutes).
- Stir in diced zucchini and grated carrot; cook for 4 minutes until veggies soften. Sprinkle in smoked paprika and oregano, then season lightly with salt and pepper—taste as you go.
- Add rice and canned tomatoes (with juices) to the pan, then pour 2 cups of water or low-sodium vegetable broth. Bring to a gentle boil, cover, and reduce heat to low. Let simmer for 15 minutes.
- Once rice is tender and liquid absorbed, fluff it with a fork and drizzle remaining olive oil. Let the mixture cool slightly—this helps it stick inside peppers rather than slide out.
- Spoon the rice stuffing into each pepper generously, pressing down to avoid air pockets. Arrange peppers upright in a lightly oiled baking dish; pour water into the bottom to keep them moist. Cover and bake for 30 minutes, then uncover, add cheese, and bake until peppers are tender.
- Let peppers rest before serving; garnish with fresh parsley and enjoy hot. Use a thin spatula to lift them gently for a clean presentation.
