Name: Rice Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 6 medium bell peppers, any color; 3 tablespoons olive oil; 1 cup diced yellow onion; 1 cup diced carrots; 2 cloves garlic, grated or minced; 2 cups medium grain white rice; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 2 1/2 cups vegetable broth; 1/3 cup water; cashew cream or yogurt

Jump to Recipe

If you’re looking for a vibrant, satisfying main dish that’s as cozy as it is colorful, this Rice Stuffed Peppers Recipe will jump right to the top of your dinner rotation. Plump bell peppers, each brimming with herbed rice and sweet veggies, bake up tender in a bath of savory broth. Finished with a dollop of creamy cashew sauce or tangy yogurt, every bite feels like a treat! This recipe is a celebration of simple ingredients working together to create a hearty, wholesome meal—an absolute favorite for family dinners, meal prepping, or impressing guests.

Rice Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making this Rice Stuffed Peppers Recipe is just how simple yet essential each ingredient is. Each component brings its own character—vivid color, subtle sweetness, aromatic depth, or satisfying texture—that all comes together in every delicious forkful.

Bell peppers: Use any color you love—red, yellow, or green—for pops of sweetness and beautiful presentation.

Olive oil: Adds a luscious richness and helps soften those tasty veggies before the rice fills the peppers.
Yellow onion: Provides mellow depth and a touch of sweetness to the filling.

Carrots: The diced carrots bring a delightful crunch and subtle earthy sweetness.
Garlic: Grated garlic weaves its aromatic magic throughout the entire dish.

Medium grain white rice: Perfect for soaking up all those savory veggie juices and holding the filling together.
Dried thyme: Adds herby complexity that perfectly complements the other flavors.
Kosher salt: Essential for brightening every ingredient—don’t be shy!

Dried oregano: Lends an irresistible Mediterranean note that ties everything together.
Black pepper: A little for warmth and gentle kick, to taste.
Vegetable broth: Ensures the rice cooks up flavorful and tender.

Water: Keeps the peppers moist and juicy while baking—don’t skip this step.
Cashew cream or yogurt: The perfect finishing touch—creamy, tangy, and so refreshing with the warm peppers.

How to Make Rice Stuffed Peppers Recipe

Step 1: Prep Your Peppers

Start by preheating your oven to 400°F. Slice the tops off your bell peppers and carefully scoop out the membranes and seeds. This gives you a perfect vessel for the flavorful rice filling to come. Arrange the peppers upright in a snug baking dish so they’ll stand tall when stuffed. Don’t discard those tops—you’ll need them later for a cozy, cap-on finish!

Step 2: Sauté Vegetables

Heat the olive oil in a large saucepan over medium. Add your diced onion, carrots, and garlic. The kitchen should already start to smell pretty fantastic! Stir often and cook until everything is wonderfully tender, about 8 to 10 minutes. This step brings out the natural sweetness and makes the base of your filling irresistibly aromatic.

Step 3: Toast Rice & Season

Add the rice, dried thyme, kosher salt, dried oregano, and black pepper straight into the pan. Stir well so that every grain glistens with oil and herbs—this little extra attention helps develop deeper flavors throughout your Rice Stuffed Peppers Recipe.

Step 4: Simmer Rice Filling

Pour in the vegetable broth and bring everything to a gentle simmer. Pop a lid on, reduce the heat, and let it all cook until the rice has absorbed the broth, about 15 to 17 minutes. The rice will be tender and fragrant, totally ready to fill those beautiful peppers.

Step 5: Stuff the Peppers

Spoon that glorious, herbed rice mixture into each pepper, packing it in gently—don’t be afraid to mound a bit on top! Place the reserved pepper tops back onto each one. It’s both charming and practical, keeping the filling extra moist inside.

Step 6: Add Water & Bake

Pour 1/3 cup water into the bottom of the baking dish to give the peppers a cozy steam bath. Cover the whole pan tightly with foil so the peppers can soften up in the oven. Bake for 45 minutes, then remove the foil and let them cook another 20 minutes uncovered, letting the tops get lightly golden and the peppers ultra-tender.

Step 7: Serve and Enjoy

Your Rice Stuffed Peppers Recipe is ready for its grand unveiling! Serve the peppers hot, finishing each with a dollop of cashew cream or a spoonful of creamy yogurt—every bite is comfort food at its absolute best.

How to Serve Rice Stuffed Peppers Recipe

Garnishes

A little flourish never hurts! Try chopped fresh herbs like parsley or dill, a drizzle of good olive oil, cracked black pepper, or a sprinkle of lemon zest for extra brightness. The optional cashew cream or yogurt adds richness that makes these peppers the star of the table.

Side Dishes

Rice Stuffed Peppers Recipe shines next to simple green salads with vinaigrette, warm pita or crusty bread for scooping, or even a light cucumber and tomato salad. Since the peppers are so hearty, you don’t need much else for a satisfying meal.

Creative Ways to Present

For a dinner party, serve the peppers on a big platter alongside herbed yogurt in a bowl for dipping. You can also slice the peppers in half for easy sharing, or serve mini-peppers as elegant appetizers. Leftover filling is fantastic piled onto toasted bread or spooned over greens, so don’t let a grain go to waste!

Make Ahead and Storage

Storing Leftovers

Leftover Rice Stuffed Peppers Recipe keeps beautifully! Place any cooled peppers in an airtight container in the fridge; they’ll stay fresh and flavorful for up to four days.

Freezing

Want to save your peppers for a rainy day? Let them cool completely, then wrap each stuffed pepper in foil and tuck them in a freezer-safe bag or container. They’ll keep well for up to three months, ready for a quick weeknight dinner.

Reheating

To reheat, thaw frozen peppers overnight in the refrigerator if needed, then warm them in a 350°F oven (covered with foil) for 20-25 minutes, or until heated through. For faster results, a few minutes in the microwave also works perfectly—just cover the peppers with a damp paper towel to keep them moist.

FAQs

Can I use a different type of rice for this Rice Stuffed Peppers Recipe?

Absolutely! While medium grain white rice gives a lovely texture, you can substitute brown rice, jasmine, or even quinoa. Just keep in mind that brown rice takes longer to cook, so add a little extra broth and adjust the cooking time as needed.

How do I keep the peppers from falling over in the baking dish?

Arrange the stuffed peppers snugly in your baking dish so they support each other. If they insist on wobbling, you can trim a tiny slice from the bottom (without making a hole) to help them stand tall and proud.

Can I add protein to the rice filling?

Definitely! For a heartier take on Rice Stuffed Peppers Recipe, stir in some cooked lentils, chickpeas, or crumbled tofu with the rice for added protein. It’s a simple way to make the dish even more satisfying.

Is this recipe gluten-free and vegan?

Yes, this recipe is naturally gluten-free when you use the ingredients as listed, and it’s vegan if you top with cashew cream or a plant-based yogurt. It’s a fantastic crowd-pleaser for diverse diets!

Can I prep the filling in advance?

You certainly can. Prepare the rice filling a day ahead and keep it in an airtight container in the fridge. When you’re ready to assemble your Rice Stuffed Peppers Recipe, simply stuff the peppers and proceed with baking.

Final Thoughts

If you’re craving comfort and color in one easy-to-love dish, this Rice Stuffed Peppers Recipe is definitely worth a spot at your table. Get creative with your vegetables, play with toppings, and make it your own. I hope you enjoy every bite as much as my family does!