Baked Veggie Rice Stuffed Peppers

Name: Baked Veggie Rice Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked brown rice; 1 cup canned black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro or parsley for garnish

Highlighted under: Natural Collection

I absolutely love making baked veggie rice stuffed peppers! The combination of colorful bell peppers with a hearty veggie and rice filling is not only visually stunning, but it also bursts with flavor and nutrition. As I prepare these delightful stuffed peppers, I enjoy experimenting with different spice blends and seasonal vegetables, making each batch unique. They make for a satisfying weeknight meal or a vibrant addition to any gathering. Trust me, once you try this recipe, it will become a go-to favorite in your kitchen.

Created by

Briony Ashcroft

Last updated on 2026-01-15T16:46:36.323Z

When I first decided to make baked veggie rice stuffed peppers, I was surprised by how easy and rewarding it was. I started by carefully selecting fresh bell peppers, ensuring they were vibrant and firm. Using a combination of brown rice and a variety of vegetables, I created a filling that was not only delicious but also packed with nutrients. The key to a perfect bake is to slightly undercook the filling before stuffing the peppers, allowing them to finish cooking and absorb the flavors in the oven.

Over the years, I've adapted the recipe to include different spices and herbs that highlight seasonal produce. One variation that stands out is adding a hint of smoked paprika for a subtle depth of flavor. Each time I make these stuffed peppers, I am reminded of how versatile they are—I can swap out ingredients based on what I have on hand, making them both practical and delightful.

        Why You'll Love This Recipe
        Vibrant colors and flavors that brighten any meal
Nutritious filling that satisfies both vegetarians and meat-lovers
Customizable ingredients to suit your pantry and taste preferences

      

Choosing the Right Bell Peppers

When selecting bell peppers for this recipe, look for firm, glossy specimens without any blemishes. The size is also important; larger peppers will hold more filling, allowing for a heartier meal. If you want a sweeter flavor, go for red, yellow, or orange peppers. Green peppers provide a slightly bitter taste that can contrast nicely with the richness of the stuffing. A mix of colors can make the dish pop even more visually, enticing your friends and family to dig in.

To ensure consistent cooking, choose peppers that are all roughly the same size. This way, they will bake evenly in the oven. If some peppers are crooked or have a hard time standing upright, trim a little off the bottom for stability. This small step can prevent spills and keep your filling intact, ensuring an enjoyable presentation.

Enhancing Flavor with Seasoning

The spices in this recipe play a crucial role in elevating the flavor profile. Cumin adds a warm, earthy undertone, while smoked paprika introduces a subtle smokiness that enhances the overall taste. Don't hesitate to adjust the seasoning to your liking; a pinch of cayenne pepper can add a nice kick if you're craving some heat. Experimenting with different herbs, such as oregano or thyme, can also create exciting variations of the dish, catering to your palate’s preferences.

If you plan to swap out any of the main ingredients, consider how the spices will complement your choices. For example, if you use quinoa instead of brown rice, you may want to add some extra seasoning to ensure the filling remains flavorful. I often like to taste the filling before stuffing the peppers, adjusting the spices as necessary to create a perfectly balanced flavor.

Ingredients

Gather the following ingredients to make these delicious stuffed peppers:

Ingredients

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

Once you've gathered all the ingredients, you're ready to prepare the dish!

Instructions

Follow these steps to create your stuffed peppers:

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. Place the peppers upright in a baking dish.

Make the Filling

In a skillet over medium heat, sauté the onion and garlic until translucent. Add the cooked brown rice, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir well to combine and heat through.

Stuff the Peppers

Fill each pepper generously with the rice mixture. If using cheese, sprinkle some on top of the filling.

Bake

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the top is slightly golden.

Serve

Garnish with fresh cilantro or parsley and serve warm. Enjoy your delicious baked veggie rice stuffed peppers!

Now that your dish is prepared, enjoy the delightful flavors of your baked veggie rice stuffed peppers!

Pro Tips

Feel free to customize the filling with your favorite ingredients, such as zucchini, mushrooms, or even ground meat if desired. Leftovers can be stored in the fridge for up to 3 days and taste even better the next day!

Storage and Reheating

These baked veggie rice stuffed peppers can be made ahead of time, making them ideal for meal prep. Once assembled and before baking, you can cover them tightly with plastic wrap and store them in the refrigerator for up to 24 hours. When you're ready to bake, simply remove the wrap and follow the baking instructions directly. This time-saving strategy is fantastic for busy weeknights, allowing you to enjoy a wholesome meal with minimal effort.

If you have leftovers, they can be stored in an airtight container in the fridge for up to 4 days. When reheating, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, though this may result in slightly softer peppers. Adding a little sprinkle of cheese before reheating can revive the dish and offer that melty goodness.

Serving Suggestions

These stuffed peppers are versatile and can be served as a main dish or a side. I love pairing them with a simple green salad drizzled with lemon vinaigrette to balance the flavors. For a heartier option, serve them alongside a side of avocado slices or guacamole, which complements the dish perfectly with creaminess. You could also consider a dollop of sour cream or a splash of hot sauce on top for an extra kick.

If you're looking to elevate your presentation, consider garnishing the stuffed peppers with some crumbled feta or a sprinkle of chili flakes for added texture. This not only enhances the visual appeal but also provides layers of flavor, making each bite more delightful. Hosting a dinner? Set out toppings like chopped jalapeños, diced tomatoes, or sliced olives, allowing guests to customize their peppers according to their liking.

Questions About Recipes

→ Can I use different types of rice?

Yes, you can use white rice, quinoa, or even cauliflower rice as a substitute.

→ How do I store leftovers?

Place the cooked peppers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the stuffed peppers?

Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw and reheat in the oven before serving.

→ What can I serve with these stuffed peppers?

They pair wonderfully with a simple green salad or some crusty bread.