Stuffed Peppers

Stuffed Peppers

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Cindy McLaughlin


Contributed by Karen Weber.

Giving credit where credit is due: Recipe created by Karen's daughter.


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35 Min
50 Min


  • 4-5
    bell peppers, any color
  • ·
    olive oil for drizzling over bell peppers
  • 1 pkg
    zatarians spanish rice
  • 1 small
    onion, chopped
  • 1 clove
    garlic, chopped (optional)
  • 1 c
    zucchini, chopped
  • 15 oz
    tomatoes, canned and chopped, with liquid
  • ·
    marinara sauce or spaghetti sauce
  • ·
    cheese, shredded (cheddar, pepper jack or mexican)

How to Make Stuffed Peppers


  1. Clean and wash peppers. Cut in half and clean out seeds.
  2. Preheat oven to 400 F. Place peppers on baking sheet and drizzle with olive oil. Bake 20 minutes or until peppers have softened.
  3. While peppers are roasting, prepare Zatarains Spanish Rice according to package directions. Add zucchini, onion, and garlic (optional).
  4. When rice is done, fill the peppers with rice mixture and cover with shredded cheese of your choice. Reduce oven to 350 F.
  5. Cover with your favorite marinara or spaghetti sauce.
  6. Bake in a casserole dish (9"x13") for 30 minutes.

Printable Recipe Card

About Stuffed Peppers

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #lent

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