Baked Mini Peppers Stuffed with Rice and Cheese
Colorful and kid-approved, these mini peppers are filled with a savory rice and cheese mixture and baked to tender perfection. This american-inspired kid friendly ready in about 35 minutes pairs mini bell peppers, cooked white rice, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 mini bell peppers
- 1 cup cooked white rice
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely diced onion
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- pinch salt
- pinch pepper
Instructions
- Step 1: Preheat oven to 375°F. Cut the tops off 12 mini bell peppers and remove seeds, then place them in a baking dish.
- Step 2: In a medium bowl, combine 1 cup cooled cooked white rice, 1/2 cup shredded cheddar cheese, 1/4 cup finely diced onion, 2 tbsp olive oil, 1/2 tsp dried oregano, and a pinch of salt and pepper. Mix until evenly distributed.
- Step 3: Spoon the rice mixture into each pepper until full, packing gently. Bake for 20 minutes, or until peppers are tender and the cheese is melted and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Mini Peppers Stuffed with Rice and Cheese take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mini Peppers Stuffed with Rice and Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mini bell peppers from drying out.
Can I substitute ingredients in Baked Mini Peppers Stuffed with Rice and Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mini Peppers Stuffed with Rice and Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mini Peppers Stuffed with Rice and Cheese?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
