Rice Stuffed Peppers
Delicious stuffed peppers filled with seasoned rice and topped with melted Cheddar cheese, perfect for a comforting, cheesy, and savory meal suitable for family dinners.
Ingredients
Instructions
- Cut off tops of bell peppers and remove seeds. Cook peppers 5 minutes in boiling water to cover.
- Drain and set aside. Combine cooked rice, drained stewed tomatoes, melted butter, and dry onion soup mix.
- Stir well to mix all ingredients thoroughly.
- Fill the peppers with the rice mixture and place them in a 1-quart baking dish.
- Bake at 350°F (175°C) for 25 minutes.
- Sprinkle shredded Cheddar cheese over the peppers and bake an additional 5 minutes until cheese is melted.
Tips & Substitutions
For a different flavor, try adding cooked ground beef or turkey to the rice mixture. You can also substitute brown rice for a healthier option. If you're short on time, use pre-cooked rice or even quinoa. Experiment with spices like cumin or paprika for added depth. To enhance the dish, consider drizzling homemade Cheez Whiz over the top before baking.
Serving Suggestions
These rice stuffed peppers make a great main dish and can be paired with a simple green salad or crusty bread. For added texture, serve with a side of roasted vegetables or a dollop of sour cream. They also pair beautifully with Grammi'S Potato Salad for a hearty meal.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a preheated oven at 350°F (175°C) until warmed through. If freezing, wrap them tightly in plastic wrap and foil; they will keep well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Stuffed Peppers contains roughly 412 calories, with 6g protein, 15g carbohydrates, and 36g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 467mg per serving (20% 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 use other types of peppers for this recipe?
Yes, you can use jalapeños or poblano peppers for a spicier kick. Just adjust cooking times as needed, ensuring that the peppers are tender before serving.
Is there a vegetarian option for this recipe?
Absolutely! This recipe is already vegetarian-friendly. You can enhance it by adding black beans or corn to the rice mixture for extra protein and flavor.
Can I prepare these stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers a day in advance and store them in the refrigerator. Just add a few extra minutes to the baking time when you're ready to cook them.
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).