Vegetarian Stuffed Bell Peppers with Rice

I’m excited to share this vegetarian stuffed bell pepper recipe—a colorful, flavorful, and wholesome dish that’s perfect for a satisfying meal any day of the week.

Why You’ll Love This Recipe

I love how these peppers are both comforting and nutritious. Each tender bell pepper is packed with savory rice and veg, then baked to tender perfection with melty cheese on top. It’s easy to customize, meal-prep friendly, and brings a bright plate to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4–6 medium bell peppers (mixed colors)

• 1 cup cooked rice (white, brown, or wild)

• 1 Tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup corn (fresh or frozen)

• 1 cup black beans, drained and rinsed

• 1 can (14 oz) diced tomatoes, drained

• 1 tsp ground cumin

• ½ tsp chili powder

• Salt and pepper, to taste

• 1 cup shredded cheese (cheddar, Mexican blend, or mozzarella)

• Fresh cilantro or parsley, for garnish

Directions

1. I preheat the oven to 375 °F (190 °C).

2. I slice the tops off the bell peppers and remove the seeds, then arrange them upright in a baking dish. I pour a little water or tomato sauce into the bottom to help keep them moist.

3. In a pan, I heat olive oil over medium heat, then sauté onion until softened (about 5 minutes). I add garlic and cook for another minute.

4. I stir in corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper, cooking until warmed through.

5. I mix in the cooked rice until everything is well combined.

6. I fill each pepper generously with the rice mixture.

7. I cover the dish with foil and bake for 25–30 minutes, or until peppers begin to soften.

8. I remove the foil, sprinkle cheese atop each pepper, and bake for another 10 minutes until the cheese is melted and bubbly.

9. I garnish with fresh cilantro or parsley before serving.

Servings and timing

• Serves: 4–6 (1 pepper per person)

• Prep time: ~15 minutes

• Cook time: ~40 minutes

• Total time: ~55 minutes

Variations

• I sometimes swap rice for quinoa or couscous for a different texture.

• For Mediterranean flair, I add olives, feta, oregano, and a splash of lemon.

• I’ll mix in black beans, corn, or sautéed zucchini for Tex-Mex vibes and top with avocado or salsa.

• For a vegan option, I skip the cheese or use a plant-based alternative.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 350 °F oven until heated through—it keeps the peppers juicy and the cheese melty.

FAQs

Can I make these ahead of time?

Yes—I often prepare and stuff peppers a day ahead, then cover and refrigerate. I bake them fresh when I’m ready to serve.

Can I freeze stuffed bell peppers?

Absolutely. I bake them first, cool completely, then wrap each pepper in foil and freeze for up to 2 months. I reheat in the oven until piping hot.

What rice should I use?

Any rice works—white, brown, wild, even cauliflower rice. I go with whatever I have or whichever fits my dietary goals.

How do I know they’re done?

Peppers should be tender when pierced with a fork, and the cheese topping should be melted and golden.

Can I freeze before baking?

Yes. I fill the peppers, then freeze them (covered). When ready, I bake at 375 °F for about 45–55 minutes, covered for the first part and uncovered at the end for melting cheese.

Conclusion

This Vegetarian Stuffed Bell Peppers with Rice dish is one of my go-to meals—vibrant, nutritious, and endlessly adaptable. With a simple prep process and fridge-to-oven convenience, it’s great for busy nights or thoughtful meal prep. I hope you enjoy each flavorful bite as much as I do!

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