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.
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
Instructions
- 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.
- In a skillet, heat olive oil and sauté onion and garlic until softened.
- Add chopped tomato pulp, cooked rice, herbs, cumin, paprika, salt, and pepper. Cook for 2–3 minutes until fragrant.
- Stir in lemon juice and a drizzle of olive oil for moisture.
- Spoon rice mixture into hollowed tomatoes and peppers. Pack gently but don’t overfill.
- Arrange in a baking dish. Drizzle tops with olive oil and cover loosely with foil.
- Bake for 35–40 minutes, removing foil in last 10 minutes to brown tops slightly.
- Let rest for a few minutes before serving warm or at room temperature.
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.
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
