If you’ve ever stared into the fridge wondering how to make something that feels like a meal but doesn’t sit like a brick in your gut, you’re not alone. That’s what led me here. Bell peppers. Cauliflower rice. And a skillet that practically lives on my stove.

These stuffed peppers aren’t some sad, soggy plate pretending to be dinner. They’ve got bite, color, and just the right amount of heat. The kind of thing you can make on a Tuesday and still be happy about eating on Thursday.

They don’t try too hard, and they don’t need to. The ingredients do their thing. You just let them.

Active Time: 15 minutes
Total Time: 40 minutes
Servings: 4 stuffed peppers

Ingredients

Here’s what goes into these:

• 4 bell peppers — red or yellow, whichever speaks to you
• 2 cups cauliflower rice — fresh or from the freezer, no judgment
• 1 small onion — chopped fine
• 1 garlic clove — minced
• 1 zucchini — diced small
• 1 cup cherry tomatoes — halved
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes — optional, but highly encouraged
• Salt and black pepper — don’t skimp
• 1/4 cup shredded cheese or plant-based alternative
• Fresh parsley or basil — chopped for that final touch

Instructions

Preparation

Turn the oven to 375°F.

Take a baking dish and give it a light coating of oil. Enough so nothing sticks, not so much that it’s swimming.

Heat olive oil in a skillet. Drop in the onions. Let them sweat a bit. Add the garlic, zucchini, and cherry tomatoes. Stir until the tomatoes soften and things smell like something worth eating.

Add the cauliflower rice. It’ll soak up everything — the oil, the tomato juices, the oregano. Toss in the chili flakes. Season generously. Cook until it’s tender but not much.

Mix in the cheese if you’re using it. Or don’t. The dish stands on its own.

Cooking

Cut off the tops of your peppers. Clean out the seeds.

Spoon the filling in — enough to fill each pepper without overstuffing. They should feel generous, not overloaded.

Place them upright in the baking dish. Drizzle just a little oil across the tops. Cover loosely with foil. Into the oven they go.

Bake for 25 minutes. Pull off the foil. Let them brown for another 10. You want color and a soft little sizzle.

Serving

Let them rest for a few minutes. They hold heat like champs.

Top with fresh herbs. Add a squeeze of lemon if you like brightness. Serve them solo, or with crusty bread if you’re hungry.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 260mg
• Total Carbohydrates: 18g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 6g

Tips and Variations

Swap and switch as needed. Nothing’s locked in:

• Use mushrooms instead of zucchini for a meatier bite
• Add black beans or lentils if you want it heartier
• Skip the cheese altogether and up the seasoning — still works

You can even chop up the pepper tops and toss them into the filling. Waste not, eat well.

Conclusion

This is one of those meals that feels a bit like a quiet win. It’s easy. It’s good. It makes sense.

The texture hits right. The seasoning balances out. And when you bite in, it’s just… good food. That’s really all that needs saying.

Hungry for more? Browse our handpicked collection of delicious dinner recipes.