Oven-Roasted Tomatoes and Peppers Stuffed with Herbed Rice, Spices, and Olive Oil

Oven-Roasted Tomatoes and Peppers Stuffed with Herbed Rice is a beautiful, plant-based dish I love making when I want something wholesome, flavorful, and visually stunning. The vegetables roast until tender and slightly caramelized, while the herbed rice inside absorbs all the spices and juices for a perfectly balanced, aromatic bite. It’s a comforting and satisfying meal that feels like home.

Why You’ll Love This Recipe

I love how this dish uses simple ingredients to create something so flavorful and hearty. The roasted tomatoes and peppers become soft and sweet, the rice filling is fragrant with herbs and spices, and the olive oil ties everything together with richness. It’s a naturally vegan, gluten-free meal that works equally well as a main or a side—and it’s just as delicious the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (any color), tops cut off and seeds removed

• Large tomatoes, tops sliced off and insides scooped out

• Cooked rice (white or brown)

• Onion, finely chopped

• Garlic, minced

• Fresh parsley, dill, or mint (or a mix), chopped

• Olive oil

• Salt and pepper

• Ground cumin

• Paprika

• Lemon juice (optional, for brightness)

• Tomato pulp (from scooped tomatoes), finely chopped

Directions

1. I preheat the oven to 375°F (190°C).

2. I prepare the vegetables by cutting the tops off the tomatoes and peppers, removing seeds and pulp. I save the tomato pulp and chop it to mix into the rice.

3. In a skillet, I heat olive oil and sauté the chopped onion and garlic until soft. I add the tomato pulp, cooked rice, herbs, spices, salt, and pepper. I cook for a few minutes until the mixture is fragrant and well combined.

4. I stir in a little lemon juice and extra olive oil to keep the rice moist and flavorful.

5. I spoon the herbed rice mixture into the hollowed tomatoes and peppers, packing it gently.

6. I arrange them upright in a baking dish, drizzle with more olive oil, and cover loosely with foil.

7. I bake for 35–40 minutes, removing the foil in the last 10 minutes so the tops can brown slightly.

8. I let them rest for a few minutes before serving warm or at room temperature.

Servings and timing

This recipe makes about 4–6 stuffed vegetables, serving 4 as a main or 6 as a side. It takes around 20 minutes to prep and 40 minutes to bake.

Variations

Sometimes I mix in pine nuts, currants, or chopped olives into the rice for a Mediterranean touch. For a protein boost, I’ve added chickpeas or lentils to the filling. If I want a spicy version, I include a pinch of chili flakes or harissa paste in the rice mix. You can also use zucchini or eggplant instead of peppers or tomatoes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a covered dish in the oven at 350°F for about 15–20 minutes. They can also be eaten cold or at room temperature—the flavors deepen over time.

FAQs

Can I use uncooked rice?

I prefer using cooked rice for a more consistent texture. Uncooked rice would need added liquid and a much longer baking time.

What kind of rice works best?

I usually use long-grain white rice or basmati, but brown rice, wild rice, or a mix of grains also work beautifully.

Can I make these ahead of time?

Yes, I prepare and stuff the vegetables ahead, then bake them right before serving. They can also be fully cooked and reheated later.

How do I keep the rice from drying out?

I make sure the filling has enough olive oil and moisture from the tomato pulp, and I cover the dish while baking to trap steam.

Are these freezer-friendly?

Yes, I’ve frozen them after baking. I wrap each one individually and reheat straight from frozen or after thawing overnight in the fridge.

Conclusion

Oven-Roasted Tomatoes and Peppers Stuffed with Herbed Rice is a colorful, aromatic, and deeply comforting dish I always enjoy making. It’s easy to customize, works well for all kinds of diets, and brings a burst of flavor to the table. Whether I’m serving it warm or cold, this recipe is a timeless favorite that never fails to impress.

Oven-Roasted Tomatoes and Peppers Stuffed with Herbed Rice, Spices, and Olive Oil

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4–6 stuffed vegetables
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegan

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Description

Oven-Roasted Tomatoes and Peppers Stuffed with Herbed Rice is a wholesome, plant-based dish featuring tender roasted vegetables filled with aromatic rice, herbs, and spices. It’s naturally vegan, gluten-free, and perfect as a main or side dish.

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Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 4 large tomatoes, tops sliced and insides scooped out (reserve pulp)
• 2 cups cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, dill, or mint (or a mix), chopped
• 3 tbsp olive oil (plus more for drizzling)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp lemon juice (optional)
• Tomato pulp from scooped tomatoes, finely chopped

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Instructions

1. Preheat oven to 375°F (190°C). Prepare vegetables by cutting tops off tomatoes and peppers and removing seeds and pulp. Save and chop tomato pulp.
2. In a skillet, heat olive oil and sauté onion and garlic until softened.
3. Add chopped tomato pulp, cooked rice, herbs, cumin, paprika, salt, and pepper. Cook for 2–3 minutes until fragrant.
4. Stir in lemon juice and a drizzle of olive oil for moisture.
5. Spoon rice mixture into hollowed tomatoes and peppers. Pack gently but don’t overfill.
6. Arrange in a baking dish. Drizzle tops with olive oil and cover loosely with foil.
7. Bake for 35–40 minutes, removing foil in last 10 minutes to brown tops slightly.
8. Let rest for a few minutes before serving warm or at room temperature.

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Notes

• Add pine nuts, currants, olives, or chickpeas to the rice for variation.
• Use zucchini or eggplant as alternative vegetables for stuffing.
• Great served warm or chilled—flavors deepen over time.
• Wrap and freeze after baking for easy reheating later.
• Use cooked rice to ensure even texture and baking time.

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Nutrition

• Serving Size: 1 stuffed vegetable
• Calories: 220
• Sugar: 6g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg