Stuffed Peppers with Rice

The filling is where the magic happens in stuffed peppers, and I can’t help but get excited about how the rice soaks up all those bold flavors. As the rice cooks, it pulls in the savory notes from onions, garlic, and tomatoes, making every bite a burst of comfort. If you’re using a mix of beef or turkey, the richness of the meat mingles perfectly with the rice, creating a hearty, satisfying stuffing that’s never dry. But here’s the best part: the peppers themselves, soft and slightly caramelized, act like little edible bowls that keep all those flavors nestled inside. When you pop them in the oven, the peppers become tender, but they hold their shape just enough to keep everything together until the very last bite.

What makes this dish so versatile is how easy it is to adjust the seasonings to your liking. A pinch of cumin or chili powder adds a hint of warmth, while fresh herbs like parsley or basil can bring a lovely freshness to balance the richness. Sometimes, I like to sneak in a handful of grated cheese on top before baking—nothing too fancy, just a light dusting of something melty that gives the peppers a golden, cheesy crown. The best part? The leftovers taste even better the next day, as the flavors have had time to develop and deepen. So, if you’re lucky enough to have extra, you’re in for a treat the next time you open that fridge!

The beauty of stuffed peppers with rice lies in how each ingredient works together to create layers of flavor and texture. Let’s take a closer look at the key ingredients that make this dish so comforting and delicious:

Key Ingredients for Stuffed Peppers with Rice

• Rice: This is the heart of the filling. It absorbs all the flavors from the spices, vegetables, and broth, giving you that perfect bite of savory goodness with every scoop.
• Bell Peppers: These vibrant vegetables are not just for color—they form the perfect vessel for your stuffing. When roasted, they become tender, slightly sweet, and charred in all the right places, adding depth to the dish.
• Olive Oil: A small drizzle of this golden oil helps sauté the onion and garlic, creating a fragrant base that sets the stage for all the other ingredients.
• Onion: When chopped and sautéed, onions bring a savory sweetness and depth to the filling, giving the dish that irresistible aroma.
• Garlic: A couple of cloves of garlic pack a punch, adding that lovely savory richness that complements the other flavors perfectly.
• Diced Tomatoes: These juicy little bits of tomato bring a touch of acidity and freshness that balances the richness of the beef and spices, creating a well-rounded flavor profile.
• Ground Cumin: A pinch of cumin adds a warm, earthy flavor that gives the filling a lovely depth, making the dish feel cozy and comforting.
• Chili Powder: This adds a mild heat and a bit of smokiness, giving the peppers just the right amount of kick without overwhelming the other flavors.
• Paprika: Not only does paprika add a beautiful pop of color, but it also lends a subtle smoky flavor that rounds out the spices in the filling.
• Salt: A touch of salt brings out the natural flavors of all the ingredients, making every bite a perfect balance of savory goodness.
• Black Pepper: A dash of freshly ground black pepper adds a little extra zing, complementing the warmth of the other spices.
• Shredded Cheese: A sprinkle of cheese on top gives the peppers a cheesy, golden crown that melts beautifully during baking, adding richness and comfort.
• Vegetable Broth: This helps to moisten the rice and the stuffing, infusing the dish with more flavor and making sure everything stays juicy while baking.
• Ground Beef: If you decide to add ground beef, it brings a hearty, savory richness that pairs wonderfully with the rice and spices. However, this is entirely optional and can easily be swapped out for a vegetarian version.

How to Make Stuffed Peppers with Rice

Serving Suggestions for Stuffed Peppers with Rice

1. A Simple Side Salad: Pair your stuffed peppers with a fresh, crisp salad to balance out the rich flavors. I love adding a mix of greens, cherry tomatoes, and a light vinaigrette. The tangy dressing cuts through the savory stuffing, making each bite feel fresh and vibrant.

2. Crusty Bread: Serve these peppers with a side of warm, crusty bread. Perfect for mopping up any extra tomato sauce or melted cheese, a good slice of bread adds that comforting, homey touch to the meal. I always find myself tearing off pieces and dipping it right into the filling—no shame!

3. A Dollop of Sour Cream or Greek Yogurt: For an extra creamy kick, top each stuffed pepper with a spoonful of sour cream or Greek yogurt. The cool creaminess complements the warm, spicy filling, adding another layer of flavor and texture to this already irresistible dish.

How to Store Stuffed Peppers with Rice

If you happen to have leftovers (which, let’s be honest, is a total win), storing them properly ensures you can enjoy them just as much the next day. To keep those peppers tasting fresh and delicious, let them cool down to room temperature before storing them. This helps avoid condensation, which can make them soggy. Once cooled, transfer them into an airtight container and refrigerate. They’ll keep for about 3 to 4 days, and trust me, the flavors only get better after they’ve had some time to meld together.

If you want to store them for a longer period, freezing is a great option. Just wrap each stuffed pepper tightly in plastic wrap or foil and place them in a freezer-safe bag or container. When you’re ready to enjoy them, you can thaw them overnight in the fridge or pop them straight into the oven from frozen. They might need a little extra time to bake, but the results are just as satisfying.

For those of you like me who love the convenience of meal prep, you can also store just the filling in the fridge or freezer. This way, you can prep ahead and stuff the peppers when you’re ready to bake them. The filling holds up really well, so you’ll have a shortcut to a comforting meal without much effort!

Conclusion

And there you have it—stuffed peppers with rice, a dish that’s equal parts comforting and versatile! From the savory, aromatic filling to the tender, caramelized peppers, every bite is a little taste of homemade goodness. It’s the kind of meal that fills your kitchen with cozy scents and your belly with warmth, perfect for any occasion, whether you’re feeding a crowd or just enjoying a quiet dinner at home.

I love how easy it is to customize this recipe to your taste, from the choice of spices to the option of swapping out meat or adding extra cheese. The leftovers (if you’re lucky enough to have any!) are just as delicious, so you can look forward to even more flavor the next day.

If you decide to give this recipe a try, I’d love to hear how it turns out for you! Drop me a comment below with your thoughts, or if you run into any questions along the way, don’t hesitate to ask. I’m always happy to help out, especially when it comes to making sure your stuffed peppers are as delicious as possible!

Print Recipe

Stuffed Peppers with Rice

Author: Maria Bennet Courses: Lunch

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 5 mins

Calories: 350

Description

Tender bell peppers filled with perfectly seasoned rice, sautéed vegetables, and savory herbs, all baked to perfection. The peppers soften, their natural sweetness balancing the flavorful stuffing, creating a satisfying bite with every forkful.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup rice

• 4 medium bell peppers

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (14.5 ounces) diced tomatoes

• ¹⁄₂ teaspoon ground cumin

• ¹⁄₂ teaspoon chili powder

• ¹⁄₂ teaspoon paprika

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₂ cup shredded cheese

• ¹⁄₂ cup vegetable broth

• ¹⁄₂ cup cooked ground beef (optional)

Instructions

1. Rinse the rice under cold water in a fine mesh strainer until the water runs clear.
2. Cook the rice according to package instructions, usually by adding the rice to a pot with 2 cups of water, bringing it to a boil, then lowering the heat and covering it for about 18 minutes, until tender.
3. Preheat your oven to 375°F (190°C).
4. Cut the tops off of the bell peppers and remove the seeds and membranes carefully.
5. Place the hollowed-out peppers upright in a baking dish.
6. Heat the olive oil in a large skillet over medium heat.
7. Add the chopped onion to the skillet and sauté for 3 to 4 minutes until it becomes translucent.
8. Add the minced garlic to the skillet and sauté for another minute, stirring frequently to avoid burning the garlic.
9. Stir in the can of diced tomatoes, including the juices, and bring the mixture to a simmer.
10. Add the ground cumin, chili powder, paprika, salt, and black pepper to the skillet and mix well.
11. Let the mixture simmer for about 5 minutes, allowing the flavors to blend together.
12. Add the cooked rice to the skillet and stir it into the tomato mixture until well combined.
13. If you're using ground beef, stir it in now and mix thoroughly to combine.
14. Pour the vegetable broth into the skillet and stir to combine, allowing the rice to soak up some of the liquid.
15. Remove the skillet from the heat and set it aside for a moment.
16. Spoon the rice mixture into each hollowed-out bell pepper, pressing down gently to fill them completely.
17. Sprinkle the shredded cheese over the top of each stuffed pepper.
18. Cover the baking dish with aluminum foil and place it in the preheated oven.
19. Bake the stuffed peppers for 30 minutes, or until the peppers are tender.
20. Remove the foil and continue baking for an additional 5 minutes to allow the cheese to melt and become golden.
21. Remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving.

Note

• Rinse rice thoroughly to remove excess starch for fluffier texture.
• For extra flavor, use a blend of different colored bell peppers.
• Consider adding chopped herbs like cilantro or parsley for garnish.
• If not using ground beef, add black beans or corn for a vegetarian option.
• Let the stuffed peppers rest for a few minutes before serving to allow flavors to set.

Keywords: stuffed peppers with rice recipe, easy stuffed peppers, healthy stuffed peppers, rice stuffed bell peppers, vegetarian stuffed peppers