Rice Stuffed Red Peppers Recipe

I absolutely love this recipe because it’s like a vibrant party in a pepper—each bite is packed with earthy cumin, savory onions, and the comforting warmth of rice and beans. Plus, as a millennial always on the move, I adore how these stuffed peppers are both healthy and super easy to make, letting me indulge in flavorful goodness without spending hours in the kitchen!

I adore creating meals that are both wholesome and delightful, and these Rice Stuffed Red Peppers are no exception. This recipe is a delightful dish of good heftment.

A mixture of flavorful rice, black beans, and diced tomatoes forms the stuffing, and it’s positively seasoned with cumin and oregano. The filling itself is packed with plant-based protein and offers enough fiber to keep you satisfied until the next meal.

And the red bell peppers? They are an absolutely marvelous delivery vehicle.

Red bell peppers have an excellent nutritional profile, offering a huge amount of vitamin C along with many other good-for-you nutrients.

Ingredients

Red Bell Peppers:
Vitamins A and C are plentiful in this, and they give an immunity boost.

Rice:
Delivers energy-yielding carbohydrates—not just a few to get you through to the next meal but enough to satisfy and sustain.

Olive Oil:
Provides essential fatty acids, promotes cardiovascular health.

Garlic:
Imparts taste; appreciated for its antioxidant virtues.

Black Beans:
Rich in protein and fiber, encourages a feeling of fullness.

Ingredient Quantities

• 4 medium red bell peppers
• 1 cup uncooked rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups vegetable broth
• 1 cup black beans, cooked and drained
• 1/2 cup shredded cheese (optional)
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Heat your oven to 375°F (190°C). Take off the tops of the red bell peppers and get rid of the seeds and membranes. Hold that thought; we’ll come back to it.

2. Prepare the rice as per the manufacturer’s instructions and keep it aside.

3. In a big frying pan, warm the olive oil on a medium heat. Toss in the finely diced onion and fry for about 3-4 minutes until softened.

4. In a minute, add the minced garlic to the skillet and cook it for a minute more until it becomes fragrant.

5. Blend in the drained, diced tomatoes, the dried oregano, the ground cumin, the salt, and the black pepper. Cook for 2-3 minutes to allow the flavors to come together.

6. The rice, beans, and vegetable broth go into the skillet. I give everything a good stir and then let the whole thing simmer for about 5 minutes—although I find that the longer I let it go, the better it tastes. Most of the broth gets absorbed in the rice during that time.

7. Spoon the rice mixture carefully into the red bell peppers that have been hollowed out, and fill them generously.

8. Put the baking dish in the oven and cook the stuffed peppers until heated through, about 30 minutes. Serve hot.

9. The baking dish should be covered with foil and placed in the preheated oven for 30 minutes.

10. Take off the foil and put back in the oven for 10-15 more minutes. You are looking for a tender pepper. If you want to get fancy, you can garnish with some freshly chopped cilantro or parsley. You could also skip the garnish and enjoy the stuffed peppers as is, because they certainly don’t need it to be delicious.

Equipment Needed

1. Oven
2. Baking dish
3. Cutting board
4. Knife
5. Frying pan
6. Stove
7. Measuring cups
8. Measuring spoons
9. Wooden spoon or spatula
10. Aluminum foil
11. Medium pot (for cooking rice)
12. Strainer or colander (for draining tomatoes and beans)

FAQ

• Q: Can I use other types of bell peppers?
  A: Yes, you can use green, yellow, or orange bell peppers, but red peppers provide a sweeter flavor which complements the dish well.
• Q: Can I substitute brown rice for white rice?
  A: Yes, you can use brown rice, but it may require a longer cooking time and additional broth.
• Q: What type of cheese works best for this recipe?
  A: Cheddar, Monterey Jack, or mozzarella are great options that melt well and add flavor.
• Q: Is it possible to make this dish vegan?
  A: Absolutely! Simply omit the cheese or use a plant-based cheese alternative.
• Q: Can I prepare this dish in advance?
  A: Yes, you can prepare the stuffing in advance and refrigerate it for up to 24 hours. Assemble and bake the peppers when ready to serve.
• Q: How can I make the dish spicier?
  A: Add chopped jalapeños or a pinch of cayenne pepper to the stuffing for extra heat.
• Q: How do I store leftovers?
  A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Substitutions and Variations

Substitute green, yellow, or orange bell peppers for red bell peppers, and enjoy a different color and a slight variation in taste.
Raw rice: Substitute with quinoa or couscous for a unique texture and nutrition profile.
Substitute olive oil with avocado oil or sunflower oil to achieve similar cooking effects.
Diced tomatoes in a can: You can also use fresh tomatoes, diced, if you prefer.
Black beans: Replace with kidney beans or chickpeas if you want a change in flavor and consistency.

Pro Tips

1. Roasting Peppers for Extra Flavor Consider roasting the red bell peppers for 10-15 minutes at a higher temperature (450°F) before stuffing them. This can enhance their natural sweetness and add a subtle smoky flavor.

2. Cheese Variation Experiment with different types of cheese for varying flavor profiles. Feta, mozzarella, or pepper jack can add unique tastes to the dish. If you choose a cheese like feta, add it during the last 10-15 minutes of baking to prevent it from becoming too soft.

3. Rice Alternatives Try using a different grain for a twist on texture and flavor—quinoa, farro, or couscous can make great substitutes for rice. Adjust cooking times accordingly, as some grains cook faster than others.

4. Spice it Up Add a sprinkle of smoked paprika or chili flakes when sautéing the onions and garlic to introduce a gentle heat and depth of flavor. This can complement the cumin and elevate the overall profile of the dish.

5. Layered Flavors For more complexity, add a layer of shredded cheese inside the peppers halfway while filling them. This adds a cheesy center and ensures a gooey texture throughout.