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Easy Cheesy Stuffed Bell Peppers Recipe with Fluffy Rice Filling Made Perfect

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A quick and comforting stuffed bell peppers recipe featuring a fluffy rice and three-cheese blend filling, perfect for weeknight dinners.

Ingredients

Scale
  • 4 large bell peppers (any color; red, yellow, orange, or green)
  • 1 ½ cups cooked white rice (long-grain or jasmine recommended)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter, softened
  • ¼ cup whole milk (or dairy-free milk like almond milk)
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon dried oregano (optional)
  • ½ teaspoon dried basil (optional)
  • 1 tablespoon olive oil (for roasting the peppers)

Instructions

  1. Preheat the oven to 375°F (190°C). Wash the bell peppers, slice off the tops, and scoop out the seeds and membranes. Set aside the cleaned peppers and their tops.
  2. If you don’t have leftover rice, cook ¾ cup uncooked white rice according to package instructions to yield about 1 ½ cups cooked rice. Aim for fluffy, separate grains.
  3. Heat 2 tablespoons unsalted butter in a large skillet over medium heat. Add ½ cup finely chopped onion and 2 minced garlic cloves. Cook for 3-4 minutes until soft and fragrant, stirring often.
  4. In a large bowl, combine the cooked rice, sautéed onion and garlic, 1 cup shredded sharp cheddar, ½ cup shredded mozzarella, and ¼ cup grated Parmesan. Add ¼ cup milk, ½ teaspoon each of dried oregano and basil, plus salt and pepper to taste. Stir until the mixture is creamy but not runny.
  5. Lightly brush the outside of each bell pepper with 1 tablespoon olive oil. Fill each pepper generously with the cheesy rice mixture, pressing down gently to pack it well. Place the stuffed peppers upright in a baking dish. Replace the pepper tops if desired.
  6. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese on top. The peppers should be tender but still hold their shape.
  7. Let the peppers cool for 5 minutes before serving to help the filling set.

Notes

[‘Use day-old or cooled rice for best texture to avoid mushiness.’, ‘Add a splash more milk if the rice filling feels dry during mixing.’, ‘Do not overstuff the peppers to prevent dense filling after baking.’, ‘Cover peppers with foil during most of baking to keep them moist and tender.’, ‘Season filling well with salt, pepper, and herbs before stuffing.’, ‘For dairy-free version, use vegan cheese and plant-based milk; sauté veggies in olive oil instead of butter.’, ‘For gluten-free, substitute rice with quinoa or cauliflower rice.’, ‘Reheat leftovers in the oven at 350°F for 10-15 minutes; avoid microwaving to prevent sogginess.’, ‘Peppers can be frozen individually wrapped in foil and thawed overnight before reheating.’]

Nutrition

Keywords: stuffed bell peppers, cheesy stuffed peppers, rice stuffed peppers, easy dinner, weeknight meal, comfort food, cheesy rice filling

Find it online: https://tessierecipes.com/easy-cheesy-stuffed-bell-peppers-recipe-with-fluffy-rice-filling-made-perfect/