Sunday Stuffed Bell Peppers with Rice

Name: Sunday Stuffed Bell Peppers with Rice
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 cup black beans, drained and rinsed; 1 cup corn, frozen or fresh; 1 cup diced tomatoes (canned or fresh); 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; 1/2 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Comfort Food

I absolutely love preparing Sunday Stuffed Bell Peppers with Rice as the highlight of our family meal. There’s something irresistibly comforting about the combination of tender bell peppers stuffed with a flavorful rice mixture, seasoned just right. To make it even better, I often add in my favorite spices and herbs to elevate the taste. This dish not only feeds the belly but also brings everyone together around the table, creating lasting memories over a heartwarming meal.

Created by

Ella Townsend

Last updated on 2026-01-12T00:04:13.085Z

When I first made stuffed bell peppers for my family, I couldn’t believe how quickly they disappeared! The vibrant colors of the bell peppers combined with the aromatic rice filling create a visually appealing dish that everyone loves. I discovered that using a mix of brown and white rice adds a delightful texture, while fresh herbs enhance the flavors beautifully.

Additionally, I recommend pre-cooking the rice just a bit before stuffing the peppers; this allows everything to meld together during cooking. You can even experiment by changing up ingredients according to what’s on hand. Trust me, this dish is sure to impress!

        Why You Will Love This Recipe
        Vibrant bell peppers bursting with flavor
A wholesome, satisfying meal that’s easy to prepare
Perfect for using leftover rice or vegetables

      

The Importance of Selecting the Right Bell Peppers

Choosing the right bell peppers is crucial for achieving the best flavor and texture in this dish. I prefer large, firm peppers that are shiny and unblemished—these usually signal freshness. When selecting, consider a mix of colors to add visual appeal, as each color has a slightly different taste, with red being the sweetest. Ensure the peppers can stand upright; if they wobble, trim the bottoms carefully so they don’t fall over during baking.

Another tip is to lightly roast the pepper shells before stuffing them. This enhances their sweetness and helps to soften them slightly before the final bake. Simply place them cut-side down on a baking sheet and roast for about 10 minutes at 400°F (200°C) before stuffing. This step makes a significant difference in texture and helps infuse the stuffing with additional flavor.

Elevating the Flavor Profile

To further enhance the flavor of the stuffing, consider experimenting with fresh herbs in addition to the spices. Adding chopped fresh cilantro or green onions can brighten up the dish. Alternatively, a squeeze of lime juice right before serving brings a refreshing zest that complements the richness of the cheese and the heartiness of the beans. I often include a pinch of cayenne pepper if my family enjoys a bit of heat.

You can also customize the filling by incorporating different veggies or proteins. For instance, sautéed mushrooms or diced zucchini not only add nutritional value but also moisture. If you're looking to include meat, ground turkey or seasoned sausage can transform the dish into a heartier meal. Just make sure to cook them first before mixing them into the filling to ensure everything is well-cooked.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked rice (white or brown)
1 cup black beans, drained and rinsed
1 cup corn, frozen or fresh
1 cup diced tomatoes (canned or fresh)
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)
Fresh cilantro for garnish

Steps

Prepare the Peppers

Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom slightly so they stand upright.

Make the Filling

In a mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

Stuff the Peppers

Spoon the rice mixture into each bell pepper, pressing down gently to pack the filling. If desired, sprinkle shredded cheese on top for extra flavor.

Bake the Peppers

Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam while baking. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 5-10 minutes or until the peppers are tender and the cheese is bubbling.

Serve and Enjoy

Once done, remove from the oven and let cool slightly. Garnish with fresh cilantro and serve warm. Enjoy the delightful flavors and healthy ingredients!

Pro Tips

For added spice, consider mixing in diced jalapeños or a splash of hot sauce into the filling. Feel free to customize the stuffing by adding cooked ground meat or different vegetables like zucchini or spinach.

Make-Ahead and Storage Tips

Preparing ahead of time can make mealtime much easier. You can prep the stuffing the day before and refrigerate it, letting the flavors meld overnight. Alternatively, you can fully assemble the peppers and keep them covered in the fridge for up to 24 hours before baking. For best results, let them sit at room temperature for about 30 minutes before placing them in the oven, as this helps them bake evenly.

If you end up with leftovers, these stuffed peppers are perfect for storage. Cool them completely, then store them in an airtight container in the refrigerator for up to 4 days. They also freeze well; just wrap them tightly in plastic wrap and aluminum foil. To reheat, thaw the peppers overnight in the fridge, then bake them at 375°F (190°C) for about 25–30 minutes until heated through.

Versatile Serving Suggestions

These stuffed peppers can be enjoyed on their own, but serving them with a side can elevate the meal. A simple arugula salad dressed in olive oil and balsamic vinegar provides a refreshing contrast to the richness of the stuffing. Another option is to serve them with a dollop of sour cream or Greek yogurt to add creaminess and tang, complementing the flavors beautifully.

For those who love a heartier plate, consider pairing the stuffed peppers with a side of roasted potatoes or quinoa. The side dish should balance the meal, and these options work great as they are also filling yet healthy. Don't forget to garnish your dish with extra cilantro and maybe some sliced jalapeños for those who enjoy an extra kick!

Questions About Recipes

→ Can I use other grains instead of rice?

Absolutely! Quinoa or couscous work wonderfully as alternatives and provide different textures.

→ How can I store leftovers?

Store the stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

→ Is this recipe suitable for meal prepping?

Yes, stuffed peppers are perfect for meal prep. You can make them ahead and simply reheat when ready to eat.

→ What can I serve with stuffed peppers?

They pair nicely with a fresh salad or crusty bread to soak up any leftover juices.