Stuffed Paprika
This easy, healthy Stuffed Paprika Recipe features vibrant bell peppers filled with savory rice stuffing—oven-baked to tender perfection. A colorful vegetarian dish that's perfect for appetizers or a main meal.
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.
Notes
Rinse rice before cooking to avoid gummy stuffing. Choose bell peppers with flat bottoms. Use quality olive oil for better flavor.