Savory Rice Stuffed Mini Peppers

Here’s my go-to recipe for rice stuffed mini peppers, featuring tender sweet peppers filled with seasoned rice, fresh herbs, and just enough cheese to make them extra tasty.

These stuffed peppers have become a regular at our weekly dinner rotation. I usually make a double batch because they’re perfect for lunch the next day. Who doesn’t love having ready-to-eat leftovers waiting in the fridge?

What Kind of Mini Sweet Peppers Should I Use?

You’ll find mini sweet peppers sold in bags at most grocery stores, usually in a mix of red, orange, and yellow colors. These little peppers are sweeter and more tender than their full-sized bell pepper cousins, making them perfect for stuffing. While any color will work just fine for this recipe, the red ones tend to be slightly sweeter than the orange or yellow varieties. When shopping, look for peppers that are firm to the touch with smooth, unblemished skin, and try to choose ones that are similar in size so they’ll cook evenly. If you can’t find mini sweet peppers, you could use regular bell peppers and just cut them into smaller portions.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Mini sweet peppers: If you can’t find mini peppers, regular bell peppers work great – just cut them into quarters or larger pieces and adjust cooking time accordingly.
• Rice: Any type of rice works here – brown rice, jasmine, or even quinoa can be used. Just follow the specific cooking instructions for whichever grain you choose.
• Black beans: Feel free to use pinto beans, kidney beans, or even chickpeas instead. Just make sure to rinse and drain them well.
• Cheddar cheese: You can swap cheddar with Monterey Jack, Mexican blend, or pepper jack for extra kick. For a dairy-free version, try dairy-free shreds.
• Crushed tomatoes: Diced tomatoes or tomato sauce work just as well. If using sauce, you might want to use a bit less to avoid making the filling too wet.
• Spices: Don’t have the exact spices? Taco seasoning works great as a substitute – use about 1 tablespoon to replace all the listed spices.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mini peppers is cutting them properly – instead of slicing them lengthwise through the middle, cut just a bit off-center so one half is slightly larger, which creates a better “boat” shape for holding the filling and prevents spillage during baking. A common error is overcooking the rice before stuffing – it’s better to cook it until it’s just done, as it will continue to soften while the peppers bake. To avoid soggy peppers, don’t skip the crucial step of draining your black beans thoroughly and patting them dry, as excess moisture can make your filling watery. For the best results, place your peppers cut-side up on the baking sheet and avoid overcrowding them, which ensures even cooking and allows the cheese to melt perfectly on top.

What to Serve With Stuffed Mini Peppers?

These cute little stuffed peppers work great as both an appetizer or main dish, making them super flexible for any meal. When serving them as a main course, I like to pair them with a simple mixed green salad dressed with lime vinaigrette to keep with the Mexican-inspired flavors. You could also serve them alongside some warm tortillas or crusty bread to soak up any extra filling that might escape. If you’re hosting a party, these peppers fit right in on a table with guacamole, fresh salsa, and Mexican street corn for a fun spread that everyone will love.

Storage Instructions

Keep Fresh: These stuffed mini peppers are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get better as they sit, making them even tastier the next day.

Freeze: Want to make a big batch? These little guys freeze really well. Let them cool completely, then place them in a freezer-safe container and they’ll keep for up to 3 months. Just skip any toppings like sour cream or scallions until you’re ready to serve.

Reheat: When you’re ready to enjoy your stuffed peppers again, pop them in the microwave for 1-2 minutes or in the oven at 350°F for about 15 minutes until heated through. If reheating from frozen, add a few extra minutes to the cooking time. Add your fresh toppings after reheating, and they’ll taste just as good as day one!

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-45 g
• Fat: 30-40 g
• Carbohydrates: 100-110 g

Ingredients

• 1 bag mini sweet peppers
• 1 cup uncooked rice
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• Slightly more than 1/4 cup chopped onion
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 cup crushed tomatoes
• 1 cup cheddar cheese, shredded
• Salt and pepper, to taste
• Optional toppings: sour cream, sliced green onions, hot sauce

Step 1: Prepare the Mini Sweet Peppers

• 1 bag mini sweet peppers

Cut each mini sweet pepper in half lengthwise and carefully remove the ribs and seeds.

Set the prepared pepper halves aside for filling later.

Step 2: Cook the Rice

• 1 cup uncooked rice
• 2 cups water

In a medium pot, combine the uncooked rice and water.

Bring to a boil over high heat, then reduce to a simmer and cover with a lid.

Cook for 15–20 minutes, or until the rice is fluffy and all the water is absorbed.

I always fluff the rice with a fork at the end for the best texture.

Step 3: Mix Black Bean Filling

• 1 can (15 oz) black beans, rinsed and drained
• slightly more than 1/4 cup chopped onion
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 cup crushed tomatoes
• salt and pepper, to taste
• cooked rice (from Step 2)

While the rice cooks, add the rinsed and drained black beans, chopped onion, cumin, paprika, garlic powder, and crushed tomatoes to a mixing bowl.

When the cooked rice (from Step 2) is still warm, stir it into the bean mixture until everything is well combined.

Season with salt and pepper to taste.

Step 4: Stuff and Top the Peppers

• prepared mini sweet peppers (from Step 1)
• rice and bean mixture (from Step 3)
• 1 cup cheddar cheese, shredded

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Fill each pepper half (from Step 1) with the rice and bean mixture (from Step 3), then set them on the prepared baking sheets.

Sprinkle shredded cheddar cheese evenly over the top of each filled pepper.

Step 5: Bake the Stuffed Peppers

Place the baking sheets in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.

Step 6: Add Toppings and Serve

• optional toppings: sour cream, sliced green onions, hot sauce

Top the warm stuffed peppers with dollops of sour cream, sliced green onions, and hot sauce, according to your preference.

For a zesty finish, I like to serve them with an extra squeeze of hot sauce on top.