Better Than Restaurant Stuffed Peppers

ByEmily Comfort Food
Better Than Restaurant Stuffed Peppers

Imagine biting into a vibrant red pepper filled with savory rice, melted cheese, and tender vegetables that rivals any restaurant dish. These stuffed peppers are so delicious and surprisingly simple to prepare that you’ll wonder why you haven’t been making them all along. The combination of creamy cheddar and gooey mozzarella with aromatic herbs creates an irresistible filling, while the peppers themselves become sweet and tender in the oven. Served with a crisp cabbage salad and creamy yogurt sauce, this complete meal looks impressive but comes together with minimal effort, making it perfect for both weeknight dinners and entertaining guests.

Ingredients

For the Stuffed Peppers:

  • 4 large red bell peppers
  • 200 g (7.1 oz / 1 cup) white rice
  • 350 ml (11.8 fl oz / 1½ cups) water
  • 1 teaspoon turmeric
  • ½ teaspoon salt (for rice)
  • 15 g (0.5 oz / 1 tablespoon) butter
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, grated or diced
  • 250 g (8.8 oz) mushrooms, chopped
  • 250 g (8.8 oz) canned tomatoes, diced
  • 2 cloves garlic, minced
  • ½ chili pepper, finely chopped
  • 2 spring onions, chopped
  • 1 teaspoon sugar
  • 1 teaspoon paprika powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 large egg
  • 2 tablespoons breadcrumbs
  • 150 g (5.3 oz) cheddar cheese, grated
  • 150 g (5.3 oz) mozzarella cheese, grated
  • Fresh parsley, chopped

For the Cabbage Salad:

  • 250 g (8.8 oz) cabbage, finely shredded
  • 1 medium apple, julienned or diced
  • 2 spring onions, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

For the Yogurt Sauce:

  • 200 g (7.1 oz / ¾ cup) plain yogurt
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

Instructions

Start by cooking the rice. In a medium saucepan, combine 200 grams of rice with 350 ml of water, 1 teaspoon turmeric, ½ teaspoon salt, and 15 grams of butter. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered while you prepare the other ingredients.

While the rice cooks, prepare the bell peppers. Wash 4 red bell peppers and carefully cut off the tops, saving them for later. Remove all seeds and white membranes from inside the peppers. Set the hollowed peppers aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Add 1 teaspoon of sugar, 1 teaspoon paprika powder, and ½ teaspoon salt. Stir to combine.

Add the grated or diced carrot to the pan and cook for 2 minutes. Then add 250 grams of chopped mushrooms and continue cooking for 4 to 5 minutes until the mushrooms release their moisture and begin to brown. Season with ½ teaspoon thyme and black pepper to taste.

Add the canned tomatoes to the skillet along with 1 teaspoon dried basil. Stir in the minced garlic, chopped chili pepper, fresh parsley, and chopped spring onions. Cook for another 2 to 3 minutes until the mixture is well combined and fragrant. Sprinkle with ½ teaspoon oregano and adjust seasoning if needed. Remove from heat.

In a large mixing bowl, combine the cooked rice with the vegetable and mushroom mixture. Add 1 beaten egg and 2 tablespoons of breadcrumbs. Mix everything together thoroughly. Fold in 150 grams of grated cheddar cheese, reserving some for topping if desired.

Preheat your oven to 180°C (350°F).

Lightly brush the outside of the prepared bell peppers with olive oil and place them upright in a baking dish. Season the inside of each pepper with a pinch of salt and pepper.

Spoon the rice and vegetable filling generously into each pepper, packing it down gently as you fill. Mound the filling slightly above the top of each pepper.

Top each stuffed pepper with grated mozzarella cheese, dividing the 150 grams evenly among the four peppers. Drizzle a little olive oil over the cheese and sprinkle with dried oregano.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly and the peppers are tender.

While the peppers bake, prepare the cabbage salad. In a medium bowl, combine 250 grams of finely shredded cabbage with the julienned apple and sliced spring onions. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well. Let it sit to allow the flavors to meld.

For the yogurt sauce, mix 200 grams of plain yogurt with 1 teaspoon olive oil, 1 teaspoon lemon juice, minced garlic, chopped fresh dill, salt, and black pepper. Stir until smooth and creamy. Refrigerate until ready to serve.

Remove the stuffed peppers from the oven and let them rest for 5 minutes. Garnish with additional fresh parsley if desired.

Serve the stuffed peppers hot alongside the cabbage salad and yogurt sauce.

Time and Serving

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings

Nutrition (Per Serving)

Calories: 485 | Protein: 22g | Carbohydrates: 52g | Fat: 21g | Fiber: 6g | Sugar: 12g | Calcium: 380mg | Vitamin C: 180% DV | Vitamin A: 95% DV

Why This Recipe Works

Stuffed peppers are a nutritional powerhouse that combines vegetables, whole grains, and protein into one satisfying meal. Red bell peppers are exceptionally rich in vitamin C, containing more than double your daily requirement per serving, which supports immune function and skin health. The rice provides complex carbohydrates for sustained energy, while the mushrooms add umami flavor along with B vitamins and selenium. The dual cheese combination delivers calcium for bone health and protein for muscle maintenance. Turmeric in the rice offers anti-inflammatory properties, and the variety of herbs provides antioxidants. The accompanying cabbage salad adds extra fiber and cruciferous vegetables known for their cancer-fighting compounds, while the yogurt sauce contributes probiotics for digestive health. This balanced meal provides all major food groups in appropriate portions, making it both nutritious and satisfying without being heavy. The recipe is also versatile and can accommodate various dietary preferences by adjusting the filling ingredients while maintaining the delicious result.