Cheesy Spiced Rice Stuffed Peppers
Rice stuffed peppers are a classic dish. Simple, yet instantly gourmet, they are stuffed, baked, and topped with cheese to create a comforting meal. Roasting the halved bell peppers without any filling allows them cook evenly and caramelize, enhancing their natural sweetness. Once filled and baked, the cheese melts into a bubbly, golden crust that makes the dish feel special.
While many of us are familiar with the ground beef stuffed peppers, this version takes a lighter, vegetarian approach. Rice, a medley of vegetables, aromatic spices, creamy coconut milk, and Gouda cheese come together to create a filling that is both flavorful and satisfying. The filling itself is a celebration of textures and flavors. The spices bring warmth and depth, while the coconut milk ensures the rice mixture stays creamy and cohesive.
The contrast between the tender roasted peppers and the creamy, spiced rice filling makes every bite deeply satisfying. Another great feature of this recipe is its versatility. Leftover rice can be easily transformed into crispy patties, stuffed into zucchini or tomatoes, served as a breakfast bowl with a fried egg and avocado, or baked into a creamy casserole – giving this dish multiple lives beyond the initial meal.
How to Make Stuffed Peppers
Stuffed peppers are one of those comforting, all-in-one meals that feel both homey and colorful on the table. This vegetarian version leans into sweetness from roasted bell peppers, gentle spice from cumin and paprika, and a creamy finish from coconut milk and melted Gouda. The rice stays tender and moist, while the vegetables add texture and freshness.
Ingredients
- 3 to 4 colored bell peppers, halved and deseeded
- 2 to 3 cups cooked white rice
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup corn kernels
- ½ cup diced onion
- 2 to 3 cloves garlic, minced
- 2 to 3 tbsp olive oil, divided
- 1 cup coconut milk
- 1 cup shredded Gouda cheese, divided
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp dried oregano
- ½ tsp black pepper
- Salt, to taste
