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; 1/2 cup diced tomatoes (canned or fresh); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Comfort Food

I always look forward to Sundays, especially when it means making my favorite stuffed bell peppers. This recipe combines vibrant bell peppers with a savory rice filling that my family loves. Each bite is a delightful mix of flavors and textures. The best part is how customizable they are; I often use leftover rice, which makes preparation a breeze. Whether you enjoy it mild or spicy, you can adjust the seasoning to suit your taste. Join me in creating this colorful dish that's perfect for a family meal!

Created by

Violet Hart

Last updated on 2026-01-12T00:37:09.680Z

I’ve been making stuffed bell peppers for years and have perfected this recipe to highlight the natural sweetness of the peppers. By sautéing onions and garlic first, I bring out their robust flavors that blend beautifully with the rice and spices. I also love to sneak in some shredded cheese on top during the last few minutes of baking—this adds a gorgeous, melty finish.

One of the key tips I’ve learned is to pre-cook the rice a little before combining it with other ingredients. This ensures everything cooks evenly and absorbs the delightful flavors of the filling while baking. Plus, using a variety of colors in bell peppers not only makes for a stunning presentation but also offers different flavor profiles!

        Why You Will Love This Recipe
        Colorful and vibrant, making the dish visually appealing
Perfect balance of flavors and textures with every bite
Easy to customize with different fillings or spice levels

      

Choosing the Right Peppers

When selecting bell peppers for this recipe, consider their size and color since it impacts both aesthetics and flavor. I recommend choosing large, firm peppers that will stand upright during baking. Green, red, yellow, and orange options each bring a unique sweetness; red peppers, for example, are the ripest and sweetest. If you can find them, pick peppers with smooth skin and no blemishes, which indicates freshness and ensures even cooking.

You can also experiment with using different pepper varieties, such as poblano or Anaheim peppers, for a spicier kick. Standard bell peppers create a mild flavor base, but the additional heat from other varieties can elevate the dish significantly, especially if you enjoy bold flavors. Remember, peppers that are slightly wrinkled may still be usable; just cut away any soft spots.

Customizing Your Filling

The filling for these stuffed peppers is highly versatile. While the base consists of rice, tomatoes, and spices, you can incorporate various proteins such as ground turkey, beef, or beans to enhance the dish. If you’re aiming for vegetarian options, black beans and corn add fiber and taste without compromising texture. Just ensure any protein you add is precooked for convenience and safety.

Herbs like cilantro or parsley can also be mixed into the filling to add freshness. A splash of lime juice before baking infuses the dish with a zesty flavor that balances the richness of the cheese. If you prefer a lighter version, you can replace the cheese with nutritional yeast, which provides a similar umami flavor without dairy.

Ingredients

Stuffing Ingredients

4 large bell peppers (any color)
1 cup cooked rice
1/2 cup diced tomatoes (canned or fresh)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

Sauté the Filling

In a skillet over medium heat, sauté the diced onion and garlic until translucent. Add in the cooked rice, diced tomatoes, cumin, paprika, salt, and pepper. Mix everything well and let it cook for about 5 minutes.

Stuff the Peppers

Fill each bell pepper with the rice mixture, packing it tightly. If using, sprinkle the shredded cheese on top.

Bake

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.

Pro Tips

Feel free to add ground meat or beans for extra protein. Experiment with spices according to your taste preferences. If you want a smoky flavor, try adding some smoked paprika.

Make-Ahead Tips

Stuffed bell peppers are an excellent option for meal prep. You can prepare them up to 24 hours in advance. Simply follow the recipe steps until you've filled the peppers, then cover tightly with plastic wrap or foil and store them in the fridge. On the day of serving, just pop them directly into the oven, adjusting the baking time as necessary since they’ll need a few extra minutes to cook through if they start cold.

If you're looking to store leftovers, baked peppers can stay fresh in the fridge for up to three days. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Alternatively, individual portions can be microwaved for quicker reheating.

Serving Suggestions

These stuffed peppers can be a complete meal on their own, but pairing them with a side salad or garlic bread can make for an even heartier dinner. A simple mixed green salad dressed in olive oil and vinegar complements the peppers without overpowering their flavors. You might also consider serving them with a dollop of sour cream or guacamole on top for added creaminess.

For a fun twist, you can slice the peppers in half after cooking and serve them stuffed alongside a bed of quinoa or couscous, creating a colorful grain bowl. This presentation not only enhances visual appeal but also adds a healthy grain component to the meal.

Questions About Recipes

→ Can I use other types of rice for this recipe?

Yes, brown rice or quinoa can be great alternatives.

→ How do I store leftover stuffed peppers?

You can store them in an airtight container in the fridge for up to 3 days.

→ Can I freeze stuffed peppers?

Absolutely! Just freeze them before baking, and when ready to eat, bake from frozen, adding a little extra time.

→ What can I serve with stuffed bell peppers?

They pair well with a fresh salad or a side of garlic bread.