I grew up with stuffed peppers on the weeknight rotation — simple, filling, and endlessly adaptable. These Vegetarian Stuffed Bell Peppers are a fast, colorful meal that fits into busy evenings, meal prep plans, or a relaxed weekend dinner when you want something homey without fuss. They’re bright, veggie-forward, and easy to make vegan or cheesy depending on what you have in the fridge.
Why you’ll love this dish
This recipe balances convenience and comfort. It uses pantry staples — cooked rice, frozen mixed vegetables, and bell peppers — so you can pull it together quickly. It’s kid-friendly, budget-conscious, and stores well for lunches. Plus, it’s endlessly adaptable: swap the rice for quinoa, add beans for protein, or make it dairy-free with a vegan cheese.
“Perfectly tender peppers and a savory rice filling — simple weeknight cooking that still feels special.” — home cook review
Step-by-step overview
Before you start, here’s what happens in the recipe: you hollow out bell peppers, sauté aromatics, mix in cooked rice and mixed vegetables with warming spices, stuff the peppers, and bake until tender. If you like, you finish with a cheese blanket and a quick brown under the broiler for bubbly tops. The hands-on time is about 15–20 minutes; most of the work happens in the oven.
What you’ll need
- 4 bell peppers (any color)
- 1 cup cooked rice (white, brown, or leftover rice)
- 1 cup mixed vegetables (frozen or fresh — corn, peas, diced carrots)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional — cheddar, Monterey Jack, or mozzarella)
- Fresh herbs for garnish (optional — parsley, cilantro, or basil)
Substitutions and notes:
- Swap rice for 1 cup cooked quinoa or bulgur for nuttier texture.
- Use canned black beans (rinsed) or crumbled tofu to boost protein.
- For vegan, omit cheese or use a plant-based shred; use olive oil or vegan butter.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and ribs. Set the peppers upright in a baking dish.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the mixed vegetables to the skillet. Stir in the cooked rice, cumin, paprika, and a good pinch of salt and pepper. Cook for 2–3 minutes so flavors meld and the filling heats through. Taste and adjust seasoning.
- Spoon the rice-vegetable mixture into each pepper, packing gently until they’re filled.
- Pour a little water (about 1/4–1/2 cup) into the bottom of the baking dish to create steam during baking.
- If using cheese, sprinkle it on top of each stuffed pepper. Cover the dish tightly with foil.
- Bake covered for 30 minutes. Then remove the foil and bake an additional 10–15 minutes until the peppers are tender and the tops are slightly browned.
- Let rest for 5 minutes, then garnish with fresh herbs and serve.
Serving suggestions
- Best ways to enjoy it: Serve a stuffed pepper whole on the plate for a pretty presentation, or slice in half for sharing.
- Side pairings: A crisp green salad, simple roasted potatoes, or crusty bread are great companions. For a lighter meal, pair with lemony arugula salad. For heartier fare, add a dollop of sour cream or a side of guacamole.
- Beverage pairing: A chilled white wine (Sauvignon Blanc) or a fruity rosé complements the peppers; for non-alcoholic, try a sparkling citrus water.
How to store & freeze
- Refrigeration: Cool peppers to room temperature within 2 hours, then store in an airtight container for 3–4 days.
- Reheating: Warm leftovers in the oven at 350°F (175°C) for 15–20 minutes, covered, until heated through. You can microwave individual portions for 2–3 minutes, turning once.
- Freezing: You can freeze baked stuffed peppers. Wrap each pepper in foil or place in freezer-safe containers. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Food safety tip: When reheating from frozen, ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Pro chef tips
- Use day-old rice: It holds up better and won’t get mushy in the filling. If you only have freshly cooked rice, spread it on a tray to cool and dry for a few minutes.
- Par-bake for extra tenderness: If your peppers are large or thick-walled, roast them cut-side down at 400°F (200°C) for 8–10 minutes before stuffing.
- Don’t overfill: Leave a little space at the top so filling doesn’t overflow when baking.
- Layer flavors: Toast the cumin and paprika briefly in the hot oil before adding rice to intensify their aroma.
- Prevent soggy bottoms: Drain any watery frozen veggies after thawing, or sauté extra to remove moisture.
Creative twists
- Mediterranean: Stir in chopped olives, sun-dried tomatoes, and crumble feta on top before baking.
- Mexican-style: Add black beans, corn, chopped cilantro, and top with pepper jack cheese; serve with salsa.
- Protein boost: Mix in cooked lentils, chickpeas, or browned tempeh for a higher-protein meal.
- Low-carb: Use cauliflower rice instead of rice for a lighter, low-carb version.
- Spicy: Add chopped jalapeño or a pinch of cayenne for heat, and finish with sliced avocado.
Common questions
Q: How long does this recipe take total?
A: Active prep is about 15–20 minutes. Bake time is 40–45 minutes total, so plan for roughly 1 hour from start to table.
Q: Can I make these ahead for a party?
A: Yes. Fill the peppers and keep them covered in the fridge for up to 24 hours. Add an extra 5–10 minutes to the covered baking time if baking straight from chilled.
Q: Are these gluten-free?
A: Yes, as written this recipe is naturally gluten-free. Double-check any packaged spices or cheese for added gluten if you’re highly sensitive.
Q: Can I use raw rice?
A: No — use pre-cooked rice. Raw rice won’t cook through in the baking time and will end up crunchy.
Q: How do I keep peppers from falling over?
A: Trim a thin slice from the bottom of the pepper so it sits flat, but avoid cutting so much that it creates a hole.
Q: What’s the best cheese if I want a melty finish?
A: Mozzarella, Monterey Jack, or mild cheddar melt well. For a sharper flavor, use a mix of cheddar and Parmesan.
Conclusion
These stuffed peppers are an easy, adaptable weeknight winner — nourishing, colorful, and simple to customize. For more vegetarian stuffing ideas and Mediterranean-inspired variations, check out this detailed recipe from Vegetarian Stuffed Peppers Recipe – Cookie and Kate. If you want a dairy-free or vegan take with helpful swaps, this version from Easy Vegan Stuffed Peppers Recipe – Carla Hall is also a great reference.
Vegetarian Stuffed Bell Peppers
Ingredients
Main Ingredients
- 4 pieces bell peppers (any color)
- 1 cup cooked rice (white, brown, or leftover rice)
- 1 cup mixed vegetables (frozen or fresh — corn, peas, diced carrots)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup shredded cheese (optional — cheddar, Monterey Jack, or mozzarella)
- Fresh herbs for garnish (optional — parsley, cilantro, or basil)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and ribs. Set the peppers upright in a baking dish.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
Cooking
- Add the mixed vegetables to the skillet. Stir in the cooked rice, cumin, paprika, and a good pinch of salt and pepper. Cook for 2–3 minutes so flavors meld and the filling heats through. Taste and adjust seasoning.
- Spoon the rice-vegetable mixture into each pepper, packing gently until they’re filled.
- Pour a little water (about 1/4–1/2 cup) into the bottom of the baking dish to create steam during baking.
- If using cheese, sprinkle it on top of each stuffed pepper. Cover the dish tightly with foil.
- Bake covered for 30 minutes. Then remove the foil and bake an additional 10–15 minutes until the peppers are tender and the tops are slightly browned.
- Let rest for 5 minutes, then garnish with fresh herbs and serve.
