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

Prep / Mise En Place

• Cook white rice ahead of time and let it cool slightly.
• Dice celery, carrots, and onion into small pieces.
• Shred Gouda cheese and divide into two portions.

Instructions

1. Preheat the oven to 425°F. Halve and deseed bell peppers. Brush the halves lightly with olive oil and place cut side up on a baking sheet. Roast for 20 minutes until slightly softened.
2. While peppers roast, heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent for 2 to 3 minutes. 
3. Add carrots and celery and cook until they begin to soften, about 4 to 6 minutes.
4. Stir in minced garlic and cook until fragrant. Add corn kernels and sauté for another 2 to 3 minutes.
5. Add paprika, cumin, oregano, salt, and black pepper. Stir well and cook for 1 minute to bloom the spices.
6. Add cooked rice and mix thoroughly. Pour in coconut milk and simmer for 2 to 3 minutes until everything is heated through and lightly creamy.
7. Turn off the heat and stir in half of the shredded Gouda until melted and combined.
8. Spoon the rice mixture into the roasted pepper halves. Top with the remaining Gouda.
9. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.

Serving Suggestions

• Serve with a simple green salad and lemon vinaigrette
• Add a dollop of sour cream or plain yogurt on top
• Sprinkle with fresh parsley or cilantro for brightness
• Pair with crusty bread for a more filling meal

Leftovers

I often have seasoned, creamy rice leftover from this recipe and there are plenty of ways to turn it into a new meal

• Mix leftover rice with a beaten egg and some shredded Gouda or breadcrumbs, form into rice patties, and pan-fry until golden and crisp.
• Hollow out zucchini halves or large tomatoes, fill with the rice, top with cheese, and bake until tender.
• Serve the rice with a fried egg, avocado slices, and a drizzle of hot sauce for a creamy, savory breakfast.
• Combine rice with extra coconut milk or cream, add beans or cooked chicken, top with cheese, and bake the rice casserole until bubbly.

These rice stuffed peppers are creamy, savory, and packed with vegetables in every bite. The roasted peppers turn tender and slightly sweet, while the Gouda adds richness to the dish. It is simple, hearty, and perfect for a weeknight dinner.