Description
This Vegetarian Bell Pepper Rice Skillet with Zucchini & Fresh Herbs is a colorful one-pan meal packed with tender vegetables, fluffy rice, tomatoes, and aromatic herbs. Naturally satisfying and easy to prepare, it’s perfect for busy weeknights and can be customized with chickpeas, tofu, or halloumi for extra protein.
Ingredients
- 250 g long-grain rice (Basmati or Jasmine)
- 2–3 mixed bell peppers (red, yellow, green), diced
- 1 large zucchini (300–400 g), diced
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 400 g crushed or diced tomatoes
- 500–600 ml vegetable broth
- 1 large bunch fresh herbs (parsley, basil, oregano, thyme), chopped
- 2–3 tbsp olive oil or canola oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1–2 tsp sweet paprika
- Optional: pinch of chili flakes
- Optional: pinch of ground cumin
- Optional: smoked paprika
- Optional: 1 can chickpeas, drained, or diced tofu or halloumi
Instructions
- Heat the oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened.
- Add the garlic, bell peppers, and zucchini. Cook for 5 minutes until slightly tender.
- Stir in the sweet paprika, optional chili flakes, cumin, and smoked paprika. Cook for 30 seconds.
- Add the uncooked rice and stir for 1 minute to lightly toast it.
- Pour in the tomatoes and vegetable broth. Stir well and bring to a gentle boil.
- Reduce the heat, cover, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
- Fold in the chopped fresh herbs and optional chickpeas, tofu, or halloumi. Cook for another 2–3 minutes.
- Season with salt and black pepper to taste and serve warm.
Notes
- Use brown rice if preferred, adjusting the cooking time and broth as needed.
- Add spinach or kale during the last few minutes for extra greens.
- Top with crumbled feta or grated Parmesan for extra flavor.
- Leftovers keep well in the refrigerator for up to 4 days, making this an excellent meal-prep recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Mediterranean