Cheesy Rice Stuffed Bell Peppers
Tender roasted bell peppers packed with a smoky tomato, rice, zucchini and black bean filling, then crowned with bubbling cheddar and mozzarella.
By Priya Hollis, Head of Shop & Product
Published September 13, 2025
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Servings
- 6
- Level
- Easy
Stuffed peppers can go wrong in two directions: crunchy raw peppers or a bland, mushy filling. We solve both. The peppers get a head start in the oven so they turn sweet and tender, and the filling is cooked on the stovetop first with smoked paprika, oregano and fire-roasted tomatoes so it is full of flavor before it ever goes inside.
Cheese goes in twice, stirred into the rice for a creamy center and piled on top so it browns and bubbles.
These are a great make-ahead dinner and reheat beautifully for lunches. Serve with a dollop of sour cream, hot sauce and a green salad.
- Pre-roasted tender peppers
- Cheese inside and on top
- Great for meal prep
Ingredients
Directions
Heat the oven to 400 degrees F. Cut the tops off the peppers and remove the seeds and ribs. Trim a thin slice from the bottoms if needed so they stand upright.
Rub the peppers inside and out with 1 tbsp of the olive oil, season with salt and stand them in a baking dish just large enough to hold them. Roast until just starting to soften, 12 to 15 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a large skillet over medium heat. Add the onion and zucchini with a pinch of salt and cook until softened, 6 to 7 minutes.
Add the garlic, smoked paprika and oregano and cook until fragrant, about 1 minute.
Stir in the tomatoes and beans and simmer until most of the liquid has evaporated, about 5 minutes.
Remove from the heat and fold in the rice and 3/4 cup of the cheddar. Season well with salt and pepper.
Pour off any liquid from the peppers. Pack the filling into the peppers, mounding it slightly on top.
Pour 1/4 cup water into the bottom of the baking dish, cover tightly with foil and bake 25 minutes, until the peppers are tender.
Uncover, top with the remaining cheddar and the mozzarella and bake until the cheese is melted and browned in spots, 10 to 12 minutes more.
Let cool for 5 minutes, sprinkle with parsley and serve.
Test-kitchen tips
- Stuff the peppers up to a day ahead, cover and refrigerate, then add about 10 minutes to the covered baking time.
- Use rice that has been cooked and cooled; freshly cooked, steaming rice turns gummy when mixed with the cheese and sauce.
- Swap the rice for cooked quinoa or farro, or trade the cheddar for pepper jack and add a diced chipotle for a smoky kick.
