Pesto Rice Peppers
Elevate your weeknight dinner with vibrant, flavor-packed Pesto Rice Peppers! This irresistible stuffed pepper recipe combines tender bell peppers with a savory filling of pesto-infused rice, juicy cherry tomatoes, and Parmesan cheese, creating a perfect balance of freshness and umami. Topped with bubbly melted mozzarella and garnished with fragrant basil leaves, these peppers are both hearty and beautiful. Quick to prep and loaded with wholesome ingredients, they’re baked to perfection in just 30 minutes, making them a great choice for busy schedules. Whether you’re using colorful red, yellow, or green bell peppers, this recipe shines as a vegetarian main dish or a dazzling side. Ideal for family dinners or entertaining, Pesto Rice Peppers deliver bold Mediterranean flavors in every bite!
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 2 cups Cooked white or brown rice
- 0.5 cups Pesto sauce (store-bought or homemade)
- 0.25 cups Parmesan cheese, grated
- 0.5 cups Cherry tomatoes, halved
- 0.5 cups Mozzarella cheese, shredded
- 2 tablespoons Olive oil
- 1 teaspoon Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 6 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with 1 tablespoon of olive oil and set them aside.
In a large bowl, combine the cooked rice, pesto sauce, Parmesan cheese, cherry tomatoes, garlic, 1 tablespoon of olive oil, salt, and black pepper. Mix until evenly combined.
Spoon the pesto rice mixture into the hollowed-out bell peppers, packing it gently but not too tightly.
Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and top each stuffed pepper with shredded mozzarella cheese. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and allow them to cool slightly. Garnish with fresh basil leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 38.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
