Baked Veggie Rice Stuffed Peppers

Name: Baked Veggie Rice Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked rice (white or brown); 1 can black beans, drained and rinsed; 1 cup corn (fresh, frozen, or canned); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro, chopped; Sour cream or Greek yogurt

Highlighted under: Traditional Planning

I absolutely love making Baked Veggie Rice Stuffed Peppers for a delicious meal that's both nutritious and visually appealing. The vibrant colors of the peppers filled with flavorful rice and vegetables make this dish a feast for the eyes as well as the taste buds. It's perfect for a quick weeknight dinner or meal prep for the week ahead. Plus, you can easily customize the filling based on what you have in your pantry or your favorite ingredients. Each bite is like a burst of flavor, and I can't wait to share how to make it!

Created by

Briar Kensington

Last updated on 2026-01-15T19:55:35.698Z

When I first tried Baked Veggie Rice Stuffed Peppers, I didn’t expect them to be such a hit with my family. We gathered in the kitchen and filled each colorful pepper with a mixture of rice, beans, and fresh herbs. Not only did the peppers look stunning, but the filling was bursting with flavors that complemented each other perfectly.

One of the secrets I discovered is to roast the peppers slightly before stuffing them; this enhances their sweetness and ensures they remain tender yet firm when baked. The combination of textures and flavors in this dish is unbeatable, and the leftovers taste even better the next day.

        Why You Will Love This Recipe
        Fresh herbs and spices enhance the natural sweetness of the peppers
A healthy and filling dish that’s perfect for any day of the week
Easily adaptable with your favorite vegetables or grains

      

Ingredient Insights

The choice of bell peppers is essential for this recipe, as they not only contribute vibrant colors but also lend a sweet flavor that contrasts beautifully with the savory filling. Any color will do, but red, yellow, or orange peppers tend to be the sweetest. When selecting your peppers, look for ones that are firm and unblemished to ensure they hold their shape during baking.

Using a mix of grains can elevate the dish's texture and nutritional value. While the recipe calls for rice, consider quinoa or farro for an additional nutty flavor or more protein content. If you're short on time, pre-cooked grains can also be a great shortcut; just warm them before mixing with the other stuffing ingredients.

Serving Suggestions

These stuffed peppers are a complete meal on their own, but they also pair wonderfully with a simple side salad or some crusty bread. For a more robust dinner, serve them alongside spicy black bean soup or a zesty corn salad. I love to sprinkle additional fresh herbs over the top just before serving to add a burst of brightness and freshness.

If you want to keep the dish lighter, skip the cheese and use nutritional yeast as a vegan alternative. This can add a cheesy flavor without the dairy, making the meal suitable for plant-based diets while still packing in the flavor.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked rice (white or brown)
1 can black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheese (optional)

For the Topping (optional)

Fresh cilantro, chopped
Sour cream or Greek yogurt

Make sure all your ingredients are prepped and ready to go before you start stuffing the peppers.

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Peppers

Slice the tops off the bell peppers and remove the seeds. You can lightly roast them in the oven for 10 minutes for extra flavor.

Make the Filling

In a skillet, heat a little olive oil over medium heat. Sauté the onion and garlic until soft. Add the cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Mix well and cook for an additional 5 minutes.

Stuff the Peppers

Fill each bell pepper with the rice mixture, pressing down to pack it in. Top with shredded cheese if desired.

Bake

Place the stuffed peppers upright in a baking dish. Pour a little water at the bottom of the dish to help steam the peppers. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.

Serve and Enjoy

Remove from the oven and let the peppers cool slightly before serving. Top with fresh cilantro and a dollop of sour cream or Greek yogurt.

These stuffed peppers are not only delicious but also make for great leftovers!

Pro Tips

Feel free to customize the spices and fillings according to your preferences. You can add other vegetables like zucchini or mushrooms for additional flavor and nutrition.

Make-Ahead Tips

These stuffed peppers can be prepared ahead of time, making them an ideal option for meal prep. After stuffing the peppers, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. When you're ready to bake, just remove the wrap and proceed with the baking instructions. This helps the flavors meld beautifully during the resting time.

For those looking to freeze, the stuffed peppers can be frozen before baking. Place them in an airtight container or freezer bag, and they will last for up to three months. To cook from frozen, just adjust the baking time, keeping them covered with foil for the first 30 minutes, and then uncover to finish baking until hot and bubbly.

Common Troubleshooting

One common issue is peppers that come out too crunchy. If you prefer softer peppers, you can bake them for an additional 10–15 minutes. Keep an eye on them, ensuring they don’t collapse entirely; they should be tender but still hold their shape. Alternatively, par-cook them by boiling them for 3-5 minutes before stuffing to achieve that ideal tenderness.

If you find the filling too dry, a splash of vegetable broth can add moisture without altering the flavor too much. On the flip side, if the filling is too wet, consider adding breadcrumbs or an extra helping of rice to absorb the excess moisture. Adjusting the consistency will help you achieve the perfect stuffed pepper.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate them until you're ready to bake.

→ What other grains can I use in the filling?

Quinoa, couscous, or farro are excellent alternatives to rice and can add more texture.

→ How do I store leftovers?

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

→ Can these be frozen?

Absolutely! You can freeze the stuffed peppers before baking. Just thaw in the refrigerator overnight and bake as directed.