Peppers Stuffed With Vegetables And Rice
Colorful stuffed peppers filled with savory rice, vegetables, and melted cheese create a comforting, flavorful dish perfect for family dinners or casual gatherings.
Ingredients
- 3 medium green bell peppers, halved lengthwise and seeded ⓘ
- 1 medium tomato, finely chopped
- 1 teaspoon chili powder ⓘ
- 2 tablespoons butter flavor Crisco or butter ⓘ
- 3/4 teaspoon salt
- 1/4 cup ketchup ⓘ
- 1/3 cup chopped green onions and tops ⓘ
- 12 slices Monterey Jack cheese ⓘ
- 1/3 cup finely chopped celery ⓘ
- 1/4 cup water ⓘ
- 1 1/2 cups cooked rice ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large saucepan of water to a boil and add the halved, seeded green bell peppers.
- Boil the peppers for 4 minutes, then drain and rinse with cold water.
- Melt butter flavor Crisco or butter in a small skillet over medium heat.
- Add chopped green onions and chopped celery; sauté until crisp-tender.
- Transfer the sautéed vegetables to a mixing bowl.
- Stir in cooked rice, chopped tomato, chili powder, and salt.
- Fill each pepper half generously with the rice mixture.
- Place the filled peppers into an ungreased 9-inch square pan.
- Spoon ketchup over the top of each filled pepper.
- Top each with two slices of Monterey Jack cheese.
- Pour water into the bottom of the pan.
- Bake uncovered at 350°F (175°C) for 25 to 30 minutes or until heated through.
Tips & Substitutions
For added flavor, consider mixing in some cooked ground meat or beans to the rice filling. You can substitute the Monterey Jack cheese with cheddar or a dairy-free cheese for a different taste. If you prefer a spicier kick, add jalapeños or cayenne pepper to the filling. Make sure to adjust the cooking time if using larger peppers.
Serving Suggestions
These stuffed peppers make a great main dish and pair well with a simple side salad or cornbread. Serve with a dollop of sour cream or guacamole on top for extra creaminess. For a complete meal, consider serving alongside some Easy Sweet Potato Cake for dessert to balance the flavors.
Storage & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them covered for about 3-5 minutes, depending on your microwave's power.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers Stuffed With Vegetables And Rice contains roughly 256 calories, with 7g protein, 55g carbohydrates, and 2g fat. It is an excellent source of iron (31% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 2062mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers ahead of time. Assemble them up to a day in advance and store them in the refrigerator before baking. When ready to serve, simply bake them as directed, adding a few extra minutes to the cooking time if they're cold from the fridge.
What kind of rice works best for this recipe?
You can use any type of cooked rice, but long-grain white rice or brown rice works particularly well. If you're looking for a healthier option, consider using quinoa or cauliflower rice for a low-carb alternative, which will still deliver great texture and flavor.
Can I freeze the stuffed peppers?
Absolutely! Stuffed peppers can be frozen before or after baking. To freeze before baking, wrap each pepper tightly in plastic wrap and then in aluminum foil. When ready to cook, bake from frozen, adding additional time as needed. If frozen after baking, thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).