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Rachel White

rice vegetarian stuffed peppers recipe

A comforting rice vegetarian stuffed peppers recipe that delivers hearty texture and balanced flavor with minimal effort. This easy dish combines simple ingredients into a satisfying, colorful meal perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pepper Base
  • bell peppers halved and seeded
Rice Filling
  • cup rice cooked
  • cup black beans
  • cup corn
  • cup tomatoes diced
  • cup onion chopped
  • tbsp olive oil
  • tsp paprika
  • tsp salt
Optional Topping
  • cup cheese shredded
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat oven to 375°F and place halved peppers on a baking sheet.
  2. Combine cooked rice with beans, corn, tomatoes, onion, oil, and seasoning.
  3. Fill each pepper with the rice mixture, pressing gently to pack evenly.
  4. Add optional cheese on top for extra flavor and texture.
  5. Bake until peppers are tender and filling is heated through.
  6. Garnish with parsley and serve warm for best taste and presentation.

Notes

Bake longer for softer peppers or less for firmer texture. Avoid overfilling to prevent spilling. Freeze stuffed peppers before baking for convenience. Customize filling with spices or vegetables. Store leftovers refrigerated up to four days and reheat gently.