Stuffed Peppers with Fresh Herb Rice

Serves 4 · 25 min prep · 50 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 58g carbs
• 15g fat
• 9g fiber

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Ingredients

• 4 large bell peppers (mixed colors)
• 1 cup long-grain white rice
• 2 cups vegetable or chicken broth
• 2 ear of fresh corn
• 2 medium ripe tomatoes
• 1 fresh peach
• 1 small red onion
• 3 garlic cloves
• 3 Tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 cup shredded mozzarella or Monterey Jack
• 1 lime

Instructions

1. 1Preheat the oven to 400°F. Slice each bell pepper in half lengthwise through the stem, then scoop out seeds and membranes to create sturdy boats. Arrange them cut-side up in a 9-by-13-inch baking dish and brush lightly with olive oil and salt.
2. 2Rinse the rice under cool water until the water runs clearer. In a saucepan, bring broth to a boil, stir in the rice, cover, and reduce heat to low. Simmer until tender and liquid is absorbed, about 15 to 18 minutes, then fluff with a fork and keep covered off heat.
3. 3While rice cooks, husk corn and cut kernels from the cobs. Dice tomatoes and the peach into small even pieces. Finely chop the red onion and mince the garlic.
4. 4Warm the remaining olive oil in a large skillet over medium heat. Add onion and cook until translucent and sweet-smelling, about 4 minutes. Stir in garlic, cumin, and chili powder and cook just until fragrant, 30 to 45 seconds.
5. 5Add corn kernels and cook, stirring, until they brighten and pick up light golden edges, about 3 minutes. Fold in diced tomatoes and peach and cook another 2 minutes so juices release but the fruit still holds shape. Season with salt and black pepper.
6. 6Tip the hot vegetable mixture into the fluffed rice. Add chopped basil, parsley, half the shredded cheese, and a squeeze of lime juice. Fold gently until everything is evenly distributed and the rice smells herb-forward.
7. 7Spoon the herb rice filling generously into each pepper half, mounding it slightly. Sprinkle the remaining cheese over the tops. Pour a splash of water into the bottom of the baking dish to create steam.
8. 8Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake another 10 to 12 minutes until peppers are tender when pierced with a knife and cheese is melted and lightly browned.
9. 9Rest the stuffed peppers 5 minutes so the filling sets. Finish with extra torn basil and a final lime wedge on the side. Serve two halves per person as a colorful, shareable main that celebrates sweet peppers and summer produce.