# Pepper All the Way Up

Baked Stuffed Bell Peppers with Herbed Rice and Roasted Tomato Sauce

A Mediterranean classic with a twist: tender bell peppers get the VIP stuffing treatment with aromatic herbed rice and fresh tomatoes, all blanketed in a roasted tomato sauce that brings sun-soaked flavor to your dinner table. You'll master the art of balancing textures, seasoning, and the science of roasting for maximum umami.

- Serves: 4
- Cook time: 1 hour 15 minutes
- Cuisine: Mediterranean
- Meal: Dinner
- Dietary: Vegetarian, Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/baked-stuffed-bell-peppers-with-herbed-rice-and-roasted-tomato-sauce-005652f9
- Image: /api/recipes/image-file?pathname=recipes%2F005652f9-10bf-4688-9abc-c69a13ee5c9a-1777250138759.png

## Ingredients

- 4 large bell peppers, any color
- 4 tbsp olive oil, divided
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup long-grain rice
- 4 medium (2 chopped, 2 halved) tomatoes, ripe and chopped; plus more for sauce, halved
- 1 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp sugar
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated

## Instructions

1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Arrange the halved tomatoes cut side up on the sheet pan. Drizzle with 2 tbsp olive oil and sprinkle lightly with salt and pepper. Roast for 30–35 minutes until caramelized and jammy. (Herb says: Roasting tomatoes this way evaporates water and concentrates sweetness. That’s umami engineering.)
3. While tomatoes roast, slice the tops off the bell peppers and gently remove the seeds and membranes. Set aside.
4. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
5. Add the garlic to the skillet and cook until fragrant, about 1 minute.
6. Stir in the rice and cook, stirring, until the grains look slightly translucent at the edges, about 2 minutes. (Herb says: Toasting rice in oil boosts nutty flavor and helps keep the grains separate.)
7. Add the chopped tomatoes (from 2 of the tomatoes), vegetable broth, parsley, basil, oregano, and red pepper flakes. Season with salt and pepper. Bring to a simmer, cover, and cook on low until rice is just tender and liquid is absorbed, 15–18 minutes.
8. Remove rice mixture from the heat. Stir in half the Parmesan cheese, lemon zest, and half the lemon juice. Taste and adjust seasoning. (Herb says: Add cheese and acid off heat to lock in their bright, fresh flavors.)
9. Reduce oven temperature to 375°F (190°C).
10. Stuff each hollowed bell pepper firmly with the rice mixture and arrange upright in a baking dish.
11. Transfer roasted tomatoes (and any pan juices) to a blender. Add sugar and remaining lemon juice. Blend until smooth. Taste and season with salt and pepper as needed. (Herb says: Sugar smooths the edge of tomato acidity for a rounder sauce.)
12. Spoon roasted tomato sauce over and around the stuffed peppers. Cover baking dish with foil.
13. Bake for 30 minutes, then uncover, sprinkle remaining Parmesan over peppers, and bake uncovered for 10 more minutes until tops are golden and sauce bubbles.
14. Let peppers rest for 5 minutes before serving. Garnish with extra basil. Serve each pepper with a generous spoonful of sauce.

## Equipment

- blender or food processor