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Baked peppers stuffed with rice and vegetables
Bell peppers stuffed with rice, mushrooms, eggplant, and zucchini, baked covered with vegetable broth for about an hour. Serves 2.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 1 hr
- Total time
- 1 hr 25 min
- Temperature
- 200 °C (400 °F)
- Servings
- 2 servings
- Difficulty
- Medium
Peppers stuffed with mushrooms, rice, and eggplant are a meatless variation on classic stuffed peppers, baked in the oven instead of simmered in tomato sauce. The filling combines cooked rice with chopped mushrooms, eggplant, zucchini, tomatoes, and parsley, seasoned with olive oil, salt, and pepper. The peppers are placed in a baking dish with water and vegetable broth, then covered and baked for about an hour at 200°C (400°F). They make a lunch for the whole family.
Ingredients
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
- Wash the peppers, remove the seeds, and place them on a tray. Clean and chop the mushrooms, eggplant, and zucchini. Chop the parsley and tomatoes. Cook the rice.
- Combine all the ingredients except the peppers with the rice, 4 tbsp of oil, salt, and pepper. Stuff the peppers with the mixture and place them in a baking dish.
- Pour another 4–5 tbsp of oil, 1 cup of water, and 150 ml of broth over the peppers. Cover the dish with a lid and bake at 200°C (400°F) for about an hour.
- Serve the peppers with the sauce from the baking dish spooned over them.
Tip: Parboil the rice only briefly; it will finish cooking in the vegetable juices during the hour of baking without becoming mushy. Cut the eggplant and zucchini into small cubes so they become tender in the filling.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 808 kcal
- Protein
- 10 g
- Carbohydrates
- 65 g
- of which sugars
- 17 g
- Fat
- 59 g
- of which saturates
- 8.3 g
- Fiber
- 9.3 g
- Salt
- 1.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Papriky plnené hubami, ryžou a baklažánom z rúry
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