Easy Vegetarian Stuffed Bell Peppers with Rice

Why You’ll Love This Recipe

I love this recipe because it’s versatile and budget-friendly. I can use whatever vegetables or beans I have on hand, switch up the type of rice or grains, and even adjust the seasonings to fit different cuisines. The peppers act like edible bowls, holding everything together while adding natural sweetness. With or without cheese, these stuffed peppers always come out hearty, nutritious, and comforting.

Ingredients

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

• 4 large bell peppers (red, green, yellow, or orange)

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

• 1 tablespoon olive oil

• ½ cup diced onions

• 2 cloves garlic, minced

• ½ cup diced zucchini

• ½ cup diced mushrooms

• ½ cup canned diced tomatoes, drained

• ½ cup black beans or chickpeas, rinsed and drained

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup shredded mozzarella or cheddar cheese (optional)

• Fresh parsley or cilantro, for garnish

Directions

Prepare the Bell Peppers

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

2. I slice the tops off the bell peppers and remove the seeds and membranes.

3. For softer peppers, I either pre-bake them for 10 minutes or blanch them in boiling water for 2–3 minutes.

Cook the Filling

1. In a skillet, I heat olive oil over medium heat.

2. I sauté onions and garlic for about 2 minutes until fragrant.

3. I add zucchini and mushrooms, cooking until tender, about 5 minutes.

4. I stir in diced tomatoes, black beans, paprika, cumin, salt, and black pepper, then cook for another 3 minutes.

5. I mix the cooked vegetables with rice until evenly combined and adjust seasoning as needed.

Stuff the Bell Peppers

1. I place the peppers upright in a baking dish.

2. I fill each pepper with the rice-and-vegetable mixture.

3. I sprinkle cheese on top if I want a melty finish.

Bake

1. I pour a little water or tomato sauce into the bottom of the baking dish to keep the peppers moist.

2. I cover with foil and bake for 25–30 minutes.

3. I remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.

Garnish and Serve

I let the peppers cool slightly, then garnish with fresh parsley or cilantro before serving.

Servings and timing

This recipe makes 4 servings.

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 1 hour

Variations

• Grain swap: I use quinoa, couscous, or farro instead of rice for variety.

• Spicy version: I add cayenne, chili powder, or diced jalapeños.

• Mediterranean twist: I stir in feta cheese, olives, and oregano.

• Protein boost: I add lentils or extra beans for more plant-based protein.

• Cheese-free: I skip the cheese for a lighter, fully vegan version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. They reheat well in the oven at 350°F for 15 minutes or in the microwave until warmed through. For longer storage, I freeze stuffed peppers individually, then thaw and reheat when needed.

FAQs

Do I need to pre-cook the peppers?

Not always, but pre-baking or blanching makes them softer and reduces oven time.

Can I make these ahead of time?

Yes, I often prepare and stuff the peppers a day ahead, cover, and refrigerate. I just bake them when ready to serve.

What’s the best type of rice to use?

Any rice works—white for a softer texture, brown for a nuttier flavor, or wild rice for chewiness.

Can I freeze stuffed peppers?

Yes, both baked and unbaked peppers can be frozen. I wrap them individually and store for up to 3 months.

How do I keep the peppers from tipping over in the baking dish?

I trim a thin slice off the bottom of each pepper so they sit flat, being careful not to cut through.

Conclusion

Easy Vegetarian Stuffed Bell Peppers with Rice are a flavorful, wholesome meal that’s as versatile as it is delicious. I love how they combine tender peppers, a hearty rice-and-veggie filling, and a hint of spice into a dish that’s perfect for weeknights, meal prep, or entertaining guests. Healthy, satisfying, and endlessly customizable, they’re a recipe I come back to again and again.

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