787 rice ball recipes

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

A clever gluten-free twist on quiche with a crispy rice and cheddar crust, filled with shrimp, sauteed peppers, onions, and eggs. Topped with buttery breadcrumbs and baked until golden and set.

A comforting baked shrimp and rice casserole with cream of mushroom soup, sour cream, and melted cheese on top. Easy to assemble and feeds six hungry people in about an hour.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Canned tuna gets a serious upgrade in this sweet and sour stir-fry with pineapple, tomatoes, and green pepper. Budget-friendly, feeds 8, and ready in 45 minutes over rice or noodles.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Creole shrimp gumbo simmers a dark roux with shrimp, crabmeat, oysters, okra, tomatoes, and the holy trinity. Louisiana-style seafood stew served over hot rice with a kick of Tabasco.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Mom’s Pepper Steak features tender sirloin braised low and slow in a savory soy-infused sauce with vibrant bell peppers, delivering a melt-in-your-mouth dish even fussy kids will love. This comforting classic, served over fluffy rice, is perfect for family dinners.

Sirloin strips stir-fried with zucchini, summer squash, mushrooms, and red peppers, tossed with wild rice mix. A colorful, protein-packed 30-minute skillet dinner.

Japanese-inspired rice salad with a wasabi, rice vinegar, and sesame oil dressing. Tossed with crunchy cucumber, red bell pepper, and scallions for a zesty cold side dish.

If you're in a hurry, try this simple crockpot recipe that will help you make a delicious dish before the kids get home from school.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.