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Stuffed Paprika Recipe
This easy, healthy Stuffed Paprika Recipe features vibrant bell peppers filled with savory rice stuffing—oven-baked to tender perfection. It’s a colorful, vegetarian appetizer or main dish that comes together in about an hour and tastes like sunshine on a plate.
Full Recipe Introduction
Stuffed paprika—also known as stuffed peppers—is a classic dish with roots in Mediterranean and Eastern European kitchens. What makes this Stuffed Paprika Recipe stand out is the simple rice stuffing spiced with fresh herbs, garlic and a hint of lemon zest. It’s light enough for spring dinner parties yet cozy enough for weeknight family meals. I first tinkered with this recipe during a warm July, when sweet orange and red bell peppers were piled high at the farmer’s market. My goal? A vibrant, no-fuss vegetarian main dish that even picky eaters would love. You know what? It became a summer staple in my kitchen ever since—easy, healthy and so pretty you’d smile before taking a bite.
Why You’ll Love This Recipe
- Bursting with veggies—each bell pepper boat is packed with wholesome taste
- Fast weeknight dinner—ready in under an hour from prep to oven-baked delight
- Vegetarian and protein-boosted—add chickpeas or feta for extra heft
- Crowd-pleasing appetizer—serve smaller peppers at parties or potlucks
- Simple pantry ingredients—rice, herbs and bell pepper are easy to source
- Make-ahead friendly—assemble, chill and bake when guests arrive
- Colorful presentation—perfect for spring brunch or holiday table decorations
- Healthy comfort food—light on calories but full of flavor
Ingredients
• 6 medium bell peppers (assorted colors: red, yellow, orange; look for firm skins with no soft spots)
• 1 cup long-grain rice (jasmine or basmati; for a nutty twist, swap in brown rice, though cooking time may rise by 10 minutes)
• 2 tablespoons olive oil (extra virgin, preferably Spanish or Italian)
• 1 small yellow onion, finely diced (Vidalia or sweet onion adds gentle sweetness)
• 3 garlic cloves, minced (or 1 teaspoon jarred minced garlic)
• 1 teaspoon smoked paprika (adds depth; regular paprika works too)
• ½ teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• ¼ teaspoon red pepper flakes (optional for a mild kick)
• Zest of 1 lemon (brightens the rice stuffing)
• 1½ cups low-sodium vegetable broth (for extra flavor; chicken broth is fine if not strictly vegetarian)
• ¼ cup chopped fresh parsley or cilantro (plus extra for garnish)
• ¼ cup crumbled feta cheese (optional, for creaminess)
• Salt and black pepper, to taste
Tips on ingredients:
– Rice: Rinse under cold water until water runs clear to avoid gummy stuffing.
– Bell peppers: Choose ones with flat bottoms so they sit upright in your baking dish.
– Olive oil: Quality matters—use a fresh bottle, not one that’s been open for months.
– Herbs: If you have a basil plant on your windowsill, grab a few leaves for an extra aroma boost.
Directions
-
Prep the peppers
• Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
• Slice each bell pepper lengthwise, remove seeds and membranes, and place cut-side up. Tip: Trim a thin slice off the bottom if peppers wobble. -
Cook the rice
• In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add rice, stirring for 1 minute to toast lightly.
• Pour in vegetable broth, bring to a simmer, then cover and reduce heat to low. Cook 15 minutes (20 minutes for brown rice). Remove from heat and let rest, covered, for 5 minutes. -
Sauté aromatics
• While rice rests, warm the remaining olive oil in a skillet. Add onion and garlic, sautéing until translucent—about 3 minutes. Stir in smoked paprika, oregano and red pepper flakes; cook 30 seconds until fragrant. -
Combine the filling
• Fluff rice with a fork, then transfer to a large bowl. Add sautéed onion-garlic mix, lemon zest, fresh parsley, and feta (if using). Season with salt and pepper. Taste and adjust seasoning. -
Stuff the peppers
• Spoon the rice mixture into each bell pepper half, packing gently and mounding slightly. Drizzle any extra dressing or broth from the bowl over the tops. -
Bake to perfection
• Cover dish loosely with foil and bake 25 minutes. Remove foil and bake another 10–12 minutes, until peppers are tender and tops are lightly golden. A few bubbles around the edges? That’s your cue—they’re ready. -
Garnish and serve
• Sprinkle more parsley or cilantro over the hot peppers. Serve warm as an appetizer—cut in half again—or plate two halves per person as a main dish with a side salad.
Servings & Timing
• Yield: 6 stuffed bell pepper halves (serves 3–4 as a main dish; 6–8 as an appetizer)
• Prep Time: 20 minutes (includes chopping and rice rinse)
• Cook Time: 35–40 minutes (rice cooking overlaps with sautéing)
• Total Time: about 60 minutes from fridge to table
Variations
• Mediterranean twist: Add chopped kalamata olives and sun-dried tomatoes to the rice stuffing.
• Protein boost: Stir in a can of drained chickpeas or cooked lentils for extra heft.
• Cheesy comfort: Top with shredded mozzarella or Monterey Jack before baking.
• Mexican flair: Swap oregano for cumin, add black beans and corn, finish with chopped cilantro and lime.
• Low-carb option: Replace rice with finely chopped cauliflower “rice” and reduce broth to ½ cup.
• Vegan delight: Omit feta and drizzle with tahini-lemon sauce after baking.
Storage & Reheating
• Fridge: Store covered in an airtight container for up to 4 days.
• Freezer: Freeze unbaked stuffed peppers (wrapped in foil) up to 3 months; thaw overnight in fridge before baking.
• Reheating: Warm individual portions in a 350°F oven for 10–12 minutes or microwave on medium power for 1–2 minutes, stirring halfway if rice seems dry.
• Make-ahead tip: Assemble peppers and keep in fridge up to 8 hours before baking, perfect for busy weeknights.
Notes
• My first test batch had peppers that were a bit too firm—lesson learned: pick the ripest ones you can find, not the greenest.
• Lemon zest adds a bright lift that cuts through the richness of the rice. Don’t skip it!
• If you like a crisp top, finish under the broiler for one minute, watching closely so nothing burns.
• For extra color, swirl a tablespoon of tomato paste into the vegetable broth before filling.
FAQs
Q: Can I use pre-cooked rice?
A: Absolutely—reduce the broth to ½ cup and skip the rice-toasting step. Just mix, stuff and bake.
Q: How do I prevent soggy peppers?
A: Don’t over-oil the baking dish and avoid piling wet stuffing at the bottom. A light drizzle is enough.
Q: Can this recipe be gluten-free?
A: Yes, it’s naturally gluten-free if you use certified gluten-free rice and broth.
Q: What wine pairs well with stuffed peppers?
A: A crisp Sauvignon Blanc or a light Beaujolais complements the herbal rice stuffing nicely.
Q: My peppers collapsed—what happened?
A: They might have been too thin-walled; choose sturdy bell peppers with firm skin.
Q: Can I grill these instead of baking?
A: Sure—cover with foil and grill over medium heat for 20 minutes, then uncover for 5 minutes to char the tops.
Q: How do I make it spicier?
A: Stir in chopped jalapeño or a teaspoon of hot paprika into the rice mixture.
Q: Is this dish kid-friendly?
A: Yes, simply omit the red pepper flakes and serve with a side of ketchup or salsa for dipping.
Conclusion
This Stuffed Paprika Recipe brings together simple ingredients for a dish that’s flexible, colorful and downright delicious—ideal for busy weeknights or festive gatherings. Give it a whirl, then let me know how yours turned out in the comments below. Don’t forget to explore other easy oven-baked veggie recipes here, and share your own tweaks with our community!
Stuffed Paprika
Ingredients
- 6 medium bell peppers assorted colors: red, yellow, orange
- 1 cup long-grain rice jasmine or basmati
- 2 tablespoons olive oil extra virgin, preferably Spanish or Italian
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Zest of 1 lemon
- 1 1/2 cups low-sodium vegetable broth
- 1/4 cup chopped fresh parsley or cilantro plus extra for garnish
- 1/4 cup crumbled feta cheese optional
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it. Slice each bell pepper lengthwise, remove seeds and membranes.
- Heat olive oil in a saucepan, add rice, pour in vegetable broth, cover and cook. Let it rest.
- Sauté onion and garlic, add smoked paprika, oregano, and red pepper flakes.
- Fluff rice, mix with sautéed onion-garlic, lemon zest, parsley, and feta. Season with salt and pepper.
- Spoon the rice mixture into each bell pepper half, pack gently and mounding slightly.
- Cover dish and bake, then remove foil and bake until peppers are tender and tops are golden.
- Sprinkle parsley or cilantro over peppers. Serve warm as an appetizer or a main dish.
