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 brown rice; 1 can black beans, drained and rinsed; 1 cup corn, frozen or fresh; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Clean Healthy Meals Collection

I love creating vibrant and wholesome meals, and these Baked Veggie Rice Stuffed Peppers are a perfect example of that. They not only look stunning on the plate, but they're also packed with flavor and nutrition. Each bite reveals a delightful blend of colorful veggies and hearty rice, making it a family favorite. Today, I’m excited to share my favorite twist on this classic dish using what I had in my fridge, proving that stuffed peppers are versatile and easy to prepare. Let’s dive into the joy of flavorful filling and fresh ingredients!

Created by

Isabella Clark

Last updated on 2026-01-15T18:02:36.896Z

When I first made these Baked Veggie Rice Stuffed Peppers, I was amazed at how simple yet satisfying they were. Using a mix of rice, beans, corn, and spices, I managed to create a filling that bursts with flavor and texture. Pre-cooking the rice ensures everything cooks evenly inside the pepper, allowing for a perfectly tender bite while keeping the peppers vibrant.

One of my favorite tips is to add a sprinkle of cheese on top before baking. It melts beautifully and adds an extra layer of richness. Serve these with a dollop of sour cream or a fresh salsa on the side for a delightful meal any day of the week. You won't be disappointed!

Why You'll Love This Recipe
Colorful and nutritious ingredients that brighten your table
Easy to customize with whatever veggies or grains you have on hand
Perfect as a main dish for a quick weeknight dinner or a side for gatherings

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for ones that are firm and glossy, with no blemishes. The color of the pepper can affect the flavor; red, yellow, and orange peppers tend to be sweeter, while green peppers have a sharper taste. Pick large peppers that stand upright for easier stuffing. If you're feeling adventurous, consider using poblano or anaheim peppers for a smoky twist. Each type will bring its own unique flavor and texture, adding depth to your dish.

Don't forget to cut the tops evenly to create an attractive opening for your filling. When you're removing the seeds and membranes, it's easy to leave a few behind; take your time to ensure they are fully cleared for a smoother eating experience without bitterness.

Customizing Your Filling

This stuffed peppers recipe is incredibly versatile. Feel free to swap in your favorite grains like quinoa or farro instead of brown rice; these options will add different textures and flavors. If you're looking for a protein boost, consider adding cooked chicken, turkey, or even tofu to the filling. You can also toss in any leftover veggies you have—zucchini, spinach, or mushrooms work well—ensuring nothing goes to waste while adding more nutrients to the mix.

For a spicy kick, you can mix in diced jalapeños or a pinch of cayenne pepper into the filling. Just remember, a little heat goes a long way, so start small and adjust according to your preference. This flexibility makes it easy to adapt this dish to everyone's tastes.

Ingredients

Gather the following ingredients to create these delicious stuffed peppers:

Stuffed Pepper Ingredients

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

Once you have all the ingredients ready, you're set to create a delicious meal!

Instructions

Follow these easy steps to prepare your stuffed peppers:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.

Cook the Filling

In a large skillet, sauté the onion and garlic until translucent. Add the cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine.

Stuff the Peppers

Fill each bell pepper with the rice mixture, packing it gently. Top with shredded cheese if desired.

Bake

Place the stuffed peppers in a baking dish, add a splash of water to the bottom, and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.

Serve

Garnish with fresh cilantro and enjoy warm!

This method ensures the peppers are cooked to perfection while keeping the filling flavorful!

Pro Tips

Feel free to experiment with different grains like quinoa or barley for the stuffing. You can also adjust the spices according to your preference to make it spicier or milder.

Make-Ahead & Storage Tips

These stuffed peppers can be prepared ahead of time. Assemble the filled peppers and store them in an airtight container in the fridge for up to 24 hours before baking. This not only saves time but allows the flavors to meld together beautifully. If you're planning to freeze them, you can do so before baking. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag; they can last for up to three months. Simply thaw overnight in the fridge before baking.

When reheating, you can use the oven or microwave. For the best texture, I recommend reheating the peppers in the oven at 350°F (175°C) for about 15-20 minutes. This helps them regain their original texture. If using the microwave, cover them with a damp paper towel to retain moisture, heating them for about 2-3 minutes.

Serving Suggestions

These Baked Veggie Rice Stuffed Peppers make a fantastic main dish, but they can also be served as a vibrant side at gatherings. Pair them with a light salad or some crusty bread for a complete meal. You could also complement the dish with a dollop of Greek yogurt or sour cream, which adds creaminess and tanginess that balances the warmth of the spices perfectly.

For extra color and flavor, consider sprinkling the stuffed peppers with chopped avocado or a drizzle of lime juice just before serving. This not only enhances the visual appeal but also provides a fresh bite that harmonizes with the savory filling.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes! You can prepare the filling and stuff the peppers ahead of time. Just cover them and refrigerate, then bake when you're ready.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Can I freeze stuffed peppers?

Absolutely! After baking, allow them to cool completely and freeze in individual portions. Thaw and reheat before serving.

→ What other fillings work well?

Other great fillings include sautéed mushrooms, spinach, or even step up the protein with ground turkey or sausage.