Stuffed Bell Peppers With Rice & Veggies Recipe

I’m sharing one of my favorite Bell Pepper Meal Ideas: vegetarian stuffed bell peppers with rice, where colorful peppers cradle a rice and vegetable filling seasoned with aromatic spices to spark your curiosity.

I love filling bright bell peppers with a savory long grain white rice and veggie mixture, because it looks humble but surprises you. One bite might be bright, another more earthy, and somehow it never feels boring.

I mess around with textures and little flavor tweaks, so every time I make it it turns out slightly different, which I kinda like. It’s not trying to impress, yet somehow it becomes the star at the table.

This recipe lives squarely in Good Food Vegetarian territory and is brilliant for Lunch Ideas Vegetables when you need something packed with flavor.

Ingredients

• Bell peppers bring vitamin C, fiber and a sweet, crunchy pop to the dish.
• Long grain rice gives carbs and a fluffy base that soaks in flavors.
• Black beans adds protein, fiber and creamy texture plus rich earthy taste.
• Diced tomatoes and paste give acidity, umami and concentrated tomatoey depth.
• Cheese melts into gooey richness, adds fat, savory notes and mild saltiness.
• Corn gives sweet pops, fiber and a sunny color in every forkful.
• Cumin and smoked paprika add warmth, smokiness and a subtle earthy kick.

Ingredient Quantities

• 4 large bell peppers
• 1 cup long grain white rice uncooked
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 medium carrot diced
• 1 medium zucchini diced
• 1 cup corn (fresh or frozen)
• 1 can 15 oz black beans drained and rinsed
• 1 can 14 oz diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp chili powder optional
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar or mozzarella cheese divided
• 2 tbsp chopped fresh parsley or cilantro

How to Make this

1. Preheat oven to 375F (190C). Cut the tops off the 4 bell peppers, remove seeds and membranes, set peppers upright in a baking dish and save the tops if you want them for looks.

2. Rinse 1 cup long grain rice, combine with 2 cups vegetable broth in a small pot, bring to a boil, reduce heat, cover and simmer 15 to 18 minutes until tender; fluff with a fork and set aside.

3. While the rice cooks heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté 3 to 4 minutes till translucent, then add 2 minced garlic cloves and cook 30 seconds.

4. Add 1 medium diced carrot and 1 medium diced zucchini to the skillet, cook 4 to 5 minutes until they start to soften.

5. Stir in 1 cup corn, 1 can (15 oz) drained and rinsed black beans, 1 can (14 oz) diced tomatoes with their juices, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp chili powder (optional), 1 tsp salt and 1/2 tsp black pepper. Simmer 5 to 7 minutes until flavors meld; if it seems dry add a splash of broth or water.

6. Remove skillet from heat and fold in the cooked rice, 3/4 cup shredded cheddar or mozzarella, and 2 tbsp chopped fresh parsley or cilantro. Taste and adjust salt or spices if needed.

7. Spoon the filling evenly into the prepared bell peppers, packing gently but not squashing. Sprinkle the remaining 1/4 cup shredded cheese on top of the stuffed peppers.

8. Pour about 1/4 cup water or vegetable broth into the bottom of the baking dish to keep peppers moist, cover tightly with foil and bake for 25 to 30 minutes.

9. Remove the foil and bake another 10 to 15 minutes until peppers are tender and the cheese is bubbly and slightly golden. Let them rest 5 minutes before serving.

10. Garnish with extra parsley or cilantro, serve hot. Leftovers keep 3 to 4 days in the fridge or freeze for up to 2 months; reheat covered in the oven or microwave.

Equipment Needed

1. Oven (preheat to 375 F / 190 C)
2. Large baking dish (about 9×13 inch)
3. Small pot with lid for cooking the rice
4. Large skillet or sauté pan for the veggies
5. Cutting board
6. Chef’s knife
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Colander or fine mesh sieve for rinsing rice and beans
10. Fork for fluffing the rice and testing doneness

FAQ

Stuffed Bell Peppers With Rice & Veggies Recipe Substitutions and Variations

• Bell peppers: swap for large portobello caps, hollowed zucchini boats, or big tomatoes (like beefsteak). Mushrooms and tomatoes will need less oven time though so keep an eye on them.
• Long grain white rice: use brown rice (needs more liquid and longer cook time), quinoa (about same liquid, cooks faster), or quick couscous for a speedy filling.
• Black beans: substitute pinto or kidney beans, cooked lentils, or chickpeas — canned versions work the same so its easy to swap.
• Shredded cheddar or mozzarella: try Monterey Jack or pepper jack for more zip, feta for tang, or a vegan shredded cheese or nutritional yeast if you want it dairy free.

Pro Tips

1) Undercook the rice a bit. Cook it for 2 to 3 minutes less than usual so it still has some bite, it will finish cooking in the oven and wont turn mushy. If you prefer less starch use long grain or rinse the rice extra well and let it steam off for a minute before folding into the filling.

2) Keep the filling from getting soggy. If your canned tomatoes are watery drain some of the juice or stir the filling on the stove until it firms up, add an extra teaspoon of tomato paste or a splash of hot broth to concentrate flavor. You can also toss in a handful of breadcrumbs or cooked quinoa to soak up excess moisture.

3) Build deeper flavor early. Bloom the cumin and smoked paprika in the hot oil with the onion for 30 seconds before adding other veg, and finish with a squeeze of lime or a splash of vinegar right before serving to brighten everything. A small pinch of sugar will tame tomato acidity if it tastes flat.

4) Prep and reheat hacks. Stuff peppers a day ahead and bake them covered from cold for 35 to 40 minutes, they actually hold shape better that way. To reheat frozen leftovers thaw overnight in the fridge then bake covered at 350F until hot, uncover last 10 minutes to re-crisp the top or pop under the broiler for 1 to 2 minutes but watch closely so the cheese doesnt burn.