Sunday Stuffed Bell Peppers with Rice

Name: Sunday Stuffed Bell Peppers with Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked rice (brown or white); 1 can black beans, drained and rinsed; 1 cup corn (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish (optional)

Highlighted under: Comfort Food

I love making Sunday Stuffed Bell Peppers with Rice for a cozy family meal. This dish is not just vibrant and colorful, but it’s packed with flavor and nutritious ingredients. The combination of juicy bell peppers filled with perfectly seasoned rice and spices creates a comforting and hearty meal. Bringing everyone together around the table while enjoying these stuffed beauties truly makes my Sundays more special. Plus, it's a versatile dish that allows for creative filling variations, making it a favorite for the whole family.

Created by

Stella Cameron

Last updated on 2026-01-13T04:43:09.337Z

Last Sunday, I decided to try a new twist on traditional stuffed peppers by adding some zesty spices and colorful vegetables. The results were amazing! I used a combination of rice, black beans, and corn, seasoned with cumin and paprika. The flavors blended together beautifully, and the texture was just right. I made sure to roast the peppers just slightly before stuffing them, which enhanced their natural sweetness.

Additionally, I discovered that letting the stuffed peppers sit for a few minutes after baking allows the flavors to meld even better, creating a more satisfying bite. The kids loved them, and I've made them a regular part of our Sunday dinners.

        Why You'll Love This Recipe
        Vibrant and colorful presentation to entice the whole family
Nutritious ingredients that offer a balanced meal
Versatile filling options based on personal preference

      

Choosing the Right Bell Peppers

When selecting bell peppers for this recipe, look for ones that are firm and brightly colored. Any color will work—red, yellow, green, or even orange—but I suggest choosing a mixture for a vibrant presentation. Avoid any peppers with soft spots or blemishes, as these can affect the flavor and texture of the dish. Each pepper should be able to stand upright to ensure even cooking and presentation. If you find that some peppers are top-heavy or unstable, trimming a small amount from the bottom can help them sit securely in the baking dish.

While the classic preparation involves whole peppers, consider using halved peppers for a unique twist. Halved peppers provide a delightful presentation and cook more quickly. Just remember to adjust the baking time; they may only need about 25-30 minutes total. This method also allows extra filling to be served alongside or incorporated into a side salad, making the meal even more satisfying.

Enhancing the Flavor Profiles

The combination of cumin and smoked paprika is integral to providing a warm, earthy flavor to the dish. If you're looking to spice things up, try incorporating a pinch of cayenne or some diced jalapeños into the filling. For a richer taste, adding a tablespoon of lime juice to the mixture brightens up the flavors and offers a refreshing contrast to the hearty rice and beans.

If you want to customize your stuffed peppers further, consider mixing in other vegetables such as zucchini or diced tomatoes, which can add moisture and additional nutrients. Be sure to sauté denser vegetables before mixing them in; this method ensures they’re tender by the time the peppers are done baking. This hybrid filling not only enhances the taste but also creates a more substantial dish to satisfy even the hungriest family members.

Ingredients

Gather these fresh ingredients to make the most out of your stuffed bell peppers.

For the Stuffed Peppers

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

Make sure all your ingredients are prepped before starting the cooking process to streamline the stuffing process.

Instructions

Follow these steps to assemble and cook your stuffed bell peppers.

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly cook the peppers in a skillet with a little olive oil for 5 minutes until slightly softened.

Make the Filling

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

Stuff the Peppers

Spoon the filling mixture into each bell pepper, packing it lightly. If using cheese, sprinkle some on top of the filling.

Bake the Peppers

Place the stuffed peppers in a baking dish and add a splash of water to the bottom of the dish to create steam. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.

Serve and Enjoy

Allow the stuffed peppers to cool for a few minutes before serving. Garnish with fresh cilantro and enjoy your flavorful Sunday meal!

Let your peppers rest for a moment as you prepare the table; it adds to the anticipation!

Pro Tips

For extra flavor, try topping your stuffed peppers with avocado or a drizzle of lime juice before serving. You can also customize the filling by adding ground meat or different spices to suit your taste.

Storage and Make-Ahead Tips

These stuffed bell peppers can be prepared in advance, making them a perfect meal for busy weeks. Once assembled, cover the peppers tightly with foil and refrigerate for up to 24 hours before baking. This allows the flavors to meld beautifully. Alternatively, you can bake them, let them cool completely, and then store them in an airtight container in the fridge for up to three days. Just reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.

If you're making a larger batch, consider freezing them. Once they have cooled entirely, you can place the stuffed peppers in a single layer in a freezer-safe container. They can be frozen for up to three months. For reheating, bake directly from frozen at 375°F (190°C) for about 45-50 minutes, covering with foil for the first half to prevent over-browning.

Serving Suggestions

These stuffed peppers are perfect on their own, but they also pair beautifully with various side dishes. A fresh green salad or a simple avocado salsa can provide a delightful contrast to the heartiness of the peppers. If you're feeling indulgent, a side of guacamole or sour cream adds a creamy touch that complements the flavors nicely.

For an extra kick, consider serving the stuffed peppers with a homemade tomato sauce drizzled over the top. This not only enhances the taste but also adds a lovely visual appeal. Should you want to go a step further, topping with a sprinkle of lime zest before serving brightens everything up. The combination of flavors and textures creates a balanced meal that everyone will enjoy.

Questions About Recipes

→ Can I use other grains instead of rice?

Absolutely! Quinoa or farro are great alternatives and offer different textures.

→ How can I make these vegan?

Simply omit the cheese, and you can even add some tofu or more veggies in place of any meat.

→ Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead and store it in the fridge until you’re ready to stuff the peppers.

→ What sides pair well with these stuffed peppers?

A simple green salad or tortilla chips with salsa make excellent side dishes for stuffed peppers.