These stuffed bell peppers are vibrant, hearty, and bursting with flavor! Tender bell peppers are filled with a savory mixture of rice, cheese, and seasonings, making them a perfect all-in-one meal. They’re colorful, nutritious, and incredibly satisfying. Plus, they’re easy to customize with your favorite ingredients for a dinner that everyone will love.

Why You’ll Love This Recipe?

These stuffed bell peppers are a fantastic combination of textures and flavors. The peppers become tender and slightly caramelized when baked, while the cheesy rice filling is savory and comforting. This recipe is also a great way to use up leftover rice or any vegetables you have on hand. It’s family-friendly, vegetarian, and easy enough to whip up on a busy weeknight!

Ingredients

Here’s a quick overview of the main ingredients you’ll need:

Bell peppers (any color you like)
Cooked rice
Shredded cheese
Tomatoes, onions, and seasonings

Check out the recipe card below for the full list of ingredients and measurements!

Directions

Preheat your oven to 375°F and lightly grease a baking dish.
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the baking dish.
In a large skillet, sauté onions and garlic until translucent. Add diced tomatoes, seasonings, and cooked rice, stirring until well combined.
Remove the skillet from heat and stir in shredded cheese until melted and mixed through.
Spoon the rice mixture into the bell peppers, packing it in tightly. Top with extra cheese if you like.
Cover the dish with foil and bake for 30-35 minutes, removing the foil in the last 10 minutes to allow the cheese to brown.
Let them cool slightly before serving and enjoy!

Expert Tips and Tricks

Pre-cook the bell peppers in boiling water for a few minutes if you prefer a softer texture.
Use a combination of cheeses like cheddar, mozzarella, and Parmesan for extra flavor.
Make sure to season the rice mixture well so the filling is full of flavor.

Recipe Variations and Possible Substitutions

Add ground beef, turkey, or sausage to the filling if you want a meatier dish.
Use quinoa or couscous instead of rice for a unique texture.
Mix in black beans or corn for a Tex-Mex twist, or add chopped spinach for a burst of greens.

Serving and Pairing Suggestions

These stuffed bell peppers are hearty enough to stand alone, but you can serve them with a side salad or garlic bread for a complete meal. A dollop of sour cream or a drizzle of hot sauce makes a great finishing touch. Pair them with a light white wine or a refreshing iced tea for a perfect dinner.

Storage and Reheating Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until warmed through, or microwave individual portions on medium heat. They also freeze well—just wrap them tightly in foil and freeze for up to 2 months.

FAQs

1. Can I make these stuffed peppers ahead of time?
Yes! Assemble them and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the baking time if baking from cold.

2. What’s the best type of rice to use?
Any rice works well, but long-grain white rice or brown rice is especially tasty. You can also use leftover rice to save time.

3. Can I use different vegetables?
Absolutely! Feel free to mix in diced zucchini, mushrooms, or any vegetables you love.

4. How do I keep the peppers from falling over in the baking dish?
Trim the bottoms slightly if needed to create a flat base, or nestle them tightly together in the dish to keep them upright.

Conclusion

These flavor-packed stuffed bell peppers with rice and cheese are a delicious, comforting meal that’s perfect for any night of the week. They’re packed with wholesome ingredients and endless flavor, making them a recipe you’ll want to make over and over again. Grab your bell peppers and get cooking—you won’t be disappointed!

Flavor-Packed Stuffed Bell Peppers with Rice and Cheese

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Author: Jake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

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Description

These stuffed bell peppers are bursting with flavor and packed with a hearty filling of seasoned rice, melted cheese, and fresh vegetables. A family favorite, this dish is as versatile as it is delicious—perfect for weeknight dinners or meal prep!

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers:
Lightly brush the outside of the bell peppers with olive oil. Arrange them upright in a baking dish.
Cook the Filling:
Heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon. Drain excess fat, if needed. Add the onion and sauté until softened, about 2-3 minutes. Stir in the diced tomatoes, tomato paste, garlic powder, smoked paprika, oregano, salt, and pepper. Cook for another 2 minutes.
Combine with Rice and Cheese:
Remove the skillet from heat and stir in the cooked rice and half of the shredded cheese. Mix until well combined.
Stuff the Peppers:
Spoon the filling evenly into the prepared bell peppers. Pour the chicken or vegetable broth into the baking dish to keep the peppers moist during baking.
Bake the Peppers:
Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with parsley or cilantro and serve warm.

Notes

Make it vegetarian by substituting the meat with black beans or lentils.
Use quinoa or cauliflower rice for a low-carb option.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 300
Sugar: 1g
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 480mg
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 45mg