Sunday Stuffed Bell Peppers with Rice

Name: Sunday Stuffed Bell Peppers with Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked rice (white or brown); 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 cup diced tomatoes (canned or fresh); 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Comfort Food

I absolutely love making Sunday Stuffed Bell Peppers with Rice as a cozy weekend meal. This dish is not only colorful and appetizing but also loaded with flavor. The combination of perfectly cooked rice, savory spices, and fresh bell peppers creates a satisfying dish that brings warmth to the family table. Whether you're looking for a hearty vegetarian option or a fun way to use leftover rice, these stuffed peppers are an excellent choice. Trust me, once you try this recipe, it will become a regular request at our Sunday dinners!

Created by

Imogen Walker

Last updated on 2026-01-12T02:40:12.437Z

When I first made these stuffed bell peppers, I was amazed at how easy and delightful they turned out. The vibrant colors of the peppers along with the aroma of the spices filled my kitchen as they baked. I realized that adding a touch of cumin and paprika to the rice adds depth to the flavor, making each bite an exciting experience!

One secret I learned is to slightly undercook the rice before stuffing the peppers. This way, the rice absorbs the flavors from the peppers during baking without becoming mushy. The result is perfectly cooked peppers with a delicious filling that has the right texture. I can’t wait for you to try this dish!

        Why You'll Love These Stuffed Peppers
        Bursting with fresh flavors from the bell peppers and spices
A colorful and healthy option that looks beautiful on the plate
Perfect for meal prep and leftovers throughout the week

      

Choosing the Right Bell Peppers

When selecting bell peppers for this recipe, opt for large, firm ones with vibrant colors. Each pepper should feel heavy for its size, indicating a high water content which translates to juiciness when cooked. Green, red, yellow, or orange peppers all work well, but remember that colored varieties tend to be sweeter and more flavorful. If you're feeling adventurous, try mixing different colors for a more visually appealing dish.

Make sure to properly wash the bell peppers to remove any pesticides or dirt. Consider cutting them in half widthwise for a different presentation. This allows for an excellent stuffing-to-pepper ratio, ensuring every bite is filled with flavor. Another option is to slice them vertically for individual serving-sized boats, which makes for easy handling and adds a unique touch to your Sunday dinner arrangement.

Perfecting the Filling

The filling is where your creativity can shine! While the base of rice, black beans, and corn provides a robust texture, feel free to swap in quinoa or couscous for a different grain experience. Adding ingredients like sautéed onions, minced garlic, or diced zucchini can elevate the flavor profile even further. Just be mindful of the moisture content to avoid a soggy filling; for instance, if using fresh vegetables, slightly sauté them first to release excess water before mixing.

Cheese adds a delightful creaminess to the filling. If you're looking for a lighter option, consider using a lower-fat cheese or leaving it out altogether. Additionally, vegan cheese can be an excellent substitute for those with dietary restrictions. Don't forget to taste your filling as you mix—adjusting spices like cumin and smoked paprika according to your preference will create a filling that truly resonates with your palate.

Ingredients

Stuffed Bell Peppers

4 large bell peppers (any color)
1 cup cooked rice (white or brown)
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Instructions

Prepare the Bell 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.

Make the Filling

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

Stuff the Peppers

Spoon the rice filling into each bell pepper until they are generously stuffed. If you'd like, sprinkle cheese on top before placing them in the oven.

Bake the Peppers

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is bubbly.

Serve

Remove from the oven, let cool slightly, then garnish with fresh cilantro before serving.

Pro Tips

For an extra flavor boost, consider adding jalapeños to the filling for a spicy kick. You can also customize the fillings with whatever ingredients you have on hand such as ground meat, quinoa, or different vegetables.

Storage and Reheating Tips

These stuffed bell peppers can be made ahead of time, making them a great meal prep option. After baking, allow them to cool completely and store them in an airtight container in the fridge for up to four days. Reheat them in the microwave for a quick lunch or dinner, or pop them back in the oven at 350°F (175°C) for about 15-20 minutes until warmed through to maintain that pleasing texture.

If you want to freeze them, wrap each stuffed pepper tightly in plastic wrap before placing them in a freezer-safe container. They can be stored for up to three months. When ready to eat, defrost them in the fridge overnight, then reheat either in the oven or microwave. Remember to check the filling’s temperature to ensure it’s hot all the way through before serving.

Serving Suggestions

Serving your stuffed peppers can be enhanced with various garnishes. A dollop of sour cream or a sprinkle of crumbled feta can introduce a tangy contrast to the flavors. Alternatively, serve them with a side salad tossed in light vinaigrette to balance the richness of the peppers. For a bit of heat, consider offering a side of salsa or hot sauce on the table, allowing guests to customize their bites.

To create a complete meal experience, pair these stuffed peppers with a light soup or bread. A simple tomato basil soup complements the spices in the filling beautifully, making for a cozy Sunday dinner. If you're feeling indulgent, a side of garlic bread would also be a hit, soaking up the delicious juices that may accumulate from the stuffed peppers during baking.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the stuffed peppers and store them in the refrigerator for up to 2 days before baking. Just cover them tightly.

→ Can I freeze stuffed bell peppers?

Absolutely! Stuffed bell peppers freeze well. Just place them in an airtight container after they cool down. When you're ready to eat, thaw and bake until warmed through.

→ What can I substitute for rice?

You can use quinoa, couscous, or even cauliflower rice as a low-carb alternative.

→ How do I know when the peppers are done?

The peppers should be tender and the filling heated through. They will start to soften and the tops will begin to brown slightly.