Spiced Rice Stuffed Veggies
Transform ordinary vegetables into a showstopping centerpiece with this vibrant Spiced Rice Stuffed Veggies recipe. Perfectly hollowed bell peppers, zucchini, or tomatoes serve as edible bowls, brimming with aromatic basmati rice infused with earthy spices like cumin, coriander, paprika, and turmeric. Simmered in a fragrant tomato and vegetable broth sauce, the filling achieves a rich, savory depth before being baked to tender perfection. A sprinkle of fresh parsley or cilantro adds a pop of color and freshness, while optional melty cheese offers a decadent finishing touch. Ideal for vegetarians and spice lovers alike, this dish is a wholesome, flavor-packed addition to any meal. Serve it as a satisfying entrée or a stunning side dish—either way, it’s sure to impress!
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 4 whole Zucchini or large tomatoes
- 1 cup Basmati rice (uncooked)
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned or fresh)
- 1.5 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley or cilantro, chopped
- 0.25 cup Cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers, zucchini, or tomatoes. If using bell peppers, slice off the tops and remove the seeds. For zucchini, cut them in half lengthwise and scoop out the flesh. If using tomatoes, slice off the tops and scoop out the insides. Set the hollowed vegetables aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, diced tomatoes, ground cumin, coriander, paprika, turmeric, salt, and black pepper. Mix well.
Add the basmati rice to the saucepan and stir to coat the rice with the spices and tomato mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is partially cooked. The rice will finish cooking in the oven.
Remove the saucepan from heat and stir in the chopped parsley or cilantro.
Stuff the partially cooked rice mixture into the prepared vegetables, packing it tightly but leaving a little room at the top for the rice to expand.
Place the stuffed vegetables upright in a baking dish. Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and, if desired, sprinkle cheese on top of the stuffed vegetables. Return to the oven and bake uncovered for another 10-15 minutes, or until the vegetables are tender and the tops are slightly golden.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley or cilantro if desired.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 55.8 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 729 mg | 56% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4888 mg | 104% | |
*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.
