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Stuffed Peppers with Cabbage + Rice

Active Time: 25 minutes
Total Time: 35 minutes
  • Vegetarian
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Why we love it:

Stuffed Peppers remind me of my Polish grandma and her warm, delicious smelling home. You can stuff the rice filling with any sautéed or roasted vegetables you have on hand, and could even use cauliflower rice, lentils or quinoa here too.


  • 2 cups Basmati Rice (White) (or jasmine, or any kind cooked)
  • 4 cups Water
  • 112 teaspoons Kosher Salt (divided)
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Carrot
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Paprika
  • 12 teaspoon Black Pepper
  • 1 Tablespoon Dried Oregano
  • 2 Tablespoons Dijon Mustard
  • 12 head Green Cabbage
  • 4 Red Bell Peppers
  • 1 Egg
  • 2 cups Monterey Jack Cheese (shredded, optional and to taste)
  • 1 15-ounce can Crushed Tomatoes

Cooking Instructions

  • 2. RICE

    Combine rice, water, and ½ teaspoon salt in a pot with a tight-fitting lid. Bring to a boil then stir, reduce to lowest heat and cover tightly. Simmer without touching it for 16 minutes.

  • 3. FILLING

    Dice the onion and mince the garlic and carrot. Add the olive oil to a large pan and sauté with a pinch of salt; cook about 4 minutes.

    Add ½ teaspoon salt, paprika, black pepper, and oregano. Add the Dijon mustard and cook to combine. Turn off the heat and scrape the mixture into a bowl. Return sauté pan to the stove top. Slice the cabbage into small squares or thin strips. Add to the pan over medium heat, add a little more oil if needed and cook for a few minutes until wilted and tender; about 3 minutes. Transfer to the rest of the filling and let it sit until the rice is ready

  • 4. PEPPERS

    Meanwhile, slice the peppers: Slice in half if you prefer more total pieces that are mounded with filling which will become crispier in the oven. Or slice off the tops if you want fewer final pieces that are taller and deeper and less crispy.

  • 5. STUFF

    Fluff the rice and stir into the sautéed veggie mixture. Add 1 lightly beaten egg, and cheese if using. Use a Tablespoon to fill each pepper, pressing a bit to pack it in shape. Nestle the peppers in the sauté pan.

  • 6. SAUCE

    Open the can of tomatoes and stir in the final ½ teaspoon of salt. Pour the tomato sauce around the peppers in the pan. Turn onto medium heat and simmer until the tomato just start to bubble, then transfer the pan to the oven.

    Bake for about 10 minutes or until the sauce is hot, the peppers are tender, and the filling is hot throughout.

  • 7. SERVING

    Serve peppers with a big spoonful of tomato sauce over top or on the side. Serve with a simple greens lettuces or sliced crudité.

Check out our new features!


    omit cheese, you really don’t need it
    add crumbed tofu, tempeh, vegan sausage, or white beans or mushrooms too. You can also add an extra egg or two
    also work great!
    any shredded and melty cheese is perfect
    diced or fire roasted as great too especially if you like a chunkier sauce. You can also omit the additional salt and use prepared pasta sauce of any kind
    go wild with what you have! Add frozen veggies, potatoes or yams, raising or olives or capers. Sautéed greens make a nice looking filling too
  • RICE:
    use any leftover grain or cooked grain you like. I love lentils, quinoa, all rices, and even couscous or small pasta like orzo

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Deconstruct as needed! You can serve some of the filling before mixing in the eggs, or cook the entire thing and deconstruct afterwards into a pile of flavored rice and a strip of roasted pepper
  • Also considering adding in veggies they like - frozen peas or corn, sautéed carrots or sweet potatoes, cauliflower florets - the filling is very adaptable

For Toddlers

  • After one is cooked, just chop it all up into a tiny chopped blend. It’s easy to just go through a whole side of pepper for a kid who eats fairly well. Otherwise, deconstruct, then chop

For Choosy Eaters

  • Serve a raw pepper slice, perhaps plain rice, maybe fry an egg on the side. Add a pile of cheese. They could try the roasted pepper perhaps
  • Add yogurt or hummus to their plate and maybe a dinner roll too

Prep Ahead & Use It Up

  1. This is a great use of leftover cooked rice, even from your favorite take out place
  2. Fully make the filling and store. OR stuff the peppers and store, may take an extra 10 minutes to heat through if cold
  3. Make the entire dish ahead – this freezes really well, or keeps in the fridge for up to a week
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