Stuffed Veggie Rice Rolls with Cheesy Golden Crust – A Savory Baked Delight

Stuffed Veggie Rice Rolls with Cheesy Golden Crust – A Savory Baked Delight

This recipe is a beautiful way to transform simple ingredients into an eye-catching, flavor-packed dish that’s perfect for dinner or entertaining. These stuffed veggie rice rolls are made with a soft, baked “sheet” that replaces traditional pasta or dough. Rolled up with a vibrant vegetable and rice filling, then covered with melted cheese and baked until golden, they’re hearty, healthy, and deeply satisfying. At deesviral, we believe in creativity in the kitchen—and this recipe brings the wow factor to your table with ease.

Ingredients:

For the Baked Roll Base (Flatbread Layer):

• 3 large eggs

• 1 cup milk

• 1 cup all-purpose flour

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• ½ cup finely chopped red bell pepper

• ½ cup finely chopped parsley or spinach

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Rice & Veggie Filling:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• ½ red bell pepper, diced

• ½ yellow bell pepper, diced

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• ½ cup cooked corn kernels

• 1 cup cooked rice (white or brown)

• Salt and pepper, to taste

• ½ teaspoon oregano or mixed herbs

For the Topping:

• 1 ½ cups shredded mozzarella or cheese of choice

• 2 tablespoons grated parmesan (optional)

• Fresh parsley or chives, for garnish

Instructions:

1. Prepare the Roll Base:
Preheat oven to 375°F (190°C). In a bowl, whisk together eggs, milk, and flour until smooth. Stir in chopped bell peppers, parsley, salt, and black pepper.

Line a baking sheet with parchment paper and lightly grease it. Pour the batter into the pan and spread it evenly to form a flat rectangle. Bake for 15–20 minutes or until lightly golden and set. Let it cool slightly.

2. Cook the Filling:
In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 2–3 minutes. Add diced bell peppers and corn, cook for another 3 minutes.

Stir in the cooked rice and season with salt, pepper, and oregano. Mix well and let cool for a few minutes before assembling.

3. Assemble the Rolls:
Slice the baked base into strips, wide enough to roll. Spoon the rice-veggie mixture onto each strip and gently roll them up. Place seam-side down in a greased baking dish.

4. Add Cheese & Bake:
Sprinkle the rolled-up pieces generously with mozzarella and parmesan. Bake at 375°F (190°C) for 15–20 minutes, or until cheese is bubbling and golden brown.

5. Garnish & Serve:
Remove from oven and sprinkle with chopped fresh parsley or chives. Serve warm with a side salad, tomato sauce, or yogurt dip.

Final Touch:

These stuffed veggie rice rolls with cheesy golden crust are the perfect balance of comfort food and creativity. They’re great for using leftover rice, packed with flavor, and a hit with both kids and adults. Whether you serve them for dinner, at a gathering, or make-ahead for meal prep, they bring color and comfort to any plate.