Rating: 3.5 stars
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This vegetarian stuffed peppers recipe packs a flavor punch, thanks to za'atar spice mix and a pinch of crushed red pepper. Serve one homemade stuffed pepper with rice as a side or two for an entree.

Source: Better Homes and Gardens


Recipe Summary

30 mins
30 mins
1 hr
8 stuffed pepper halves


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. In a large skillet heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add the next five ingredients (through black pepper); cook and stir 1 minute more. Stir in beans and tomato puree; heat through. Stir in rice.

  • Halve sweet peppers lengthwise; remove and discard seeds and membranes. Fill pepper halves with rice mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the water into dish around peppers.

  • Bake, covered, 30 minutes or until peppers are crisp-tender. Top with yogurt and, if desired, cucumber, parsley, and/or additional za'atar spice mix. If desired, serve with lemon wedges.

Za'atar Chicken- and Rice-Stuffed Peppers:

Prepare as directed, except stir in 1 1/2 cups chopped cooked chicken with the rice.Nutrition analysis per serving: 242 calories, 15 g protein, 36 g carbohydrate, 5 to total fat (1 g sat. fat), 23 mg cholesterol, 4 g fiber, 6 g total sugar, 14% Vitamin A, 100% Vitamin C, 354 mg sodium, 7% calcium, 14% iron

Nutrition Facts

192 calories; fat 3g; carbohydrates 36g; mono fat 1g; insoluble fiber 4g; sugars 6g; protein 8g; vitamin a 675.8IU; vitamin c 59.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 19.8mcg; sodium 331mg; potassium 388mg; calcium 63mg; iron 2.3mg.