Baked Veggie Rice Stuffed Peppers

Name: Baked Veggie Rice Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or green); 1 cup cooked brown rice; 1 cup black beans, drained and rinsed; 1 cup corn (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Home Baking Ideas

I absolutely love making these Baked Veggie Rice Stuffed Peppers because they are not only colorful but also packed with flavor. Each bite delivers a mix of savory rice, nutritious veggies, and zesty spices that come together beautifully. What I enjoy most is how adaptable the recipe is — you can choose your favorite veggies and even add in proteins like beans or cheese. It’s a wholesome dish that makes weekday dinners enjoyable and vibrant!

Created by

Sophie Adams

Last updated on 2026-01-15T16:09:39.644Z

When I first experimented with stuffed peppers, I was delighted by how versatile they could be. I used a mix of brown rice, black beans, corn, and a medley of spices, which turned out to be the perfect filling. Each pepper absorbs the flavors while baking, creating a delightful dish that's equally pleasing to the eyes and the palate.

One key tip I found is to roast the peppers slightly before stuffing them. This process enhances their sweetness and helps them retain their structure during baking. Don't skip this step if you want to achieve that perfect tender yet crunchy texture.

        Why You'll Love This Recipe
        A vibrant and nutritious meal ready in just one hour
Customizable with your favorite vegetables and proteins
Great for meal prep and perfectly reheats for leftovers

      

Choosing the Right Peppers

When selecting bell peppers for this recipe, opt for large, firm peppers with vibrant colors. Each variety of bell pepper offers a unique flavor profile; red peppers tend to be sweeter, while green ones have a slightly bitter taste. If you prefer a milder flavor, yellow and orange peppers are excellent choices. Before using, ensure they are free from blemishes and feel heavy for their size, indicating freshness.

Another option is to mix different colored peppers for visual appeal and a broader flavor experience. Keep in mind that larger peppers typically provide a greater stuffing capacity, so select ones that are at least 6-7 inches tall. If you're concerned about the health benefits, all bell peppers are rich in vitamins A and C, making them a nutritious vessel for the flavorful filling.

Customize Your Filling

This recipe encourages creativity when it comes to the filling. While I love the combination of brown rice, black beans, and corn, feel free to add or substitute with ingredients you have on hand. Quinoa is an excellent gluten-free alternative to brown rice, while chickpeas can easily replace black beans for added protein. Leafy greens, like spinach or kale, can be mixed in for extra nutrients and to balance out the hearty ingredients.

Herbs and spices can further elevate your filling. Fresh herbs like parsley or basil can add a refreshing twist, while a touch of lime juice can enhance the flavors with a citrusy zing. If you like it spicy, consider adding jalapeños or crushed red pepper flakes to give your stuffed peppers a kick. Just be careful with the quantities, as a little goes a long way!

Ingredients

For the Stuffed Peppers

4 large bell peppers (red, yellow, or green)
1 cup cooked brown rice
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Peppers

Wash the bell peppers and slice off the tops. Remove the seeds and membranes. Optionally, roast the peppers in the oven for 10 minutes to enhance their flavor.

Make the Filling

In a large mixing bowl, combine the cooked brown rice, black beans, corn, diced onion, minced garlic, cumin, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

Stuff the Peppers

Spoon the filling into each prepared bell pepper, packing it down lightly. If using, sprinkle shredded cheese on top of each stuffed pepper.

Bake

Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the tops are golden.

Serve

Garnish with fresh cilantro before serving. Enjoy your healthy and flavorful stuffed peppers!

Pro Tips

Feel free to customize the filling with leftover vegetables, quinoa, or even ground meat for added protein. Adjust the spices to match your taste preference!

Storage and Reheating Tips

These stuffed peppers can be stored in the refrigerator for up to 4 days. To keep them fresh, place them in an airtight container to prevent moisture loss and preserve flavor. When you're ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 15–20 minutes, or until heated through. You can also microwave them for quicker reheating, but be aware that this may make the peppers softer than when baked.

If you want to prepare them in advance, you can stuff and unbaked peppers ahead of time and store them in the fridge for up to 24 hours. Just cover them tightly with plastic wrap or foil. For longer storage, consider freezing the stuffed peppers. Allow them to cool completely, then wrap each individually in plastic and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before baking.

Serving Suggestions

Serving these stuffed peppers is a breeze, and they pair beautifully with various sides. A simple green salad with a light vinaigrette complements the hearty filling well. For a complete meal, offer a side of guacamole or sour cream for added creaminess. You can also serve them with a side of tortilla chips for a crunchy contrast, making for a casual and uplifting dining experience.

Don't hesitate to add a sprinkle of lime juice or a dash of hot sauce just before serving to enhance the flavors further. For those who enjoy a cheese pull, you can also offer extra shredded cheese on the side to let guests customize their own servings. These peppers also work wonderfully for meal prep; you can make a batch on the weekend and enjoy them throughout the week!

Questions About Recipes

→ Can I use other grains instead of brown rice?

Absolutely! Quinoa or farro would work wonderfully as alternatives.

→ How can I make this recipe vegan?

Simply omit the cheese or use a plant-based cheese replacement, and ensure the filling ingredients are all vegan.

→ Can I prepare these ahead of time?

Yes, you can prepare the stuffed peppers in advance and refrigerate them before baking. Just add a few extra minutes to the baking time if cooking from cold.

→ What’s the best way to store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or oven.