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stuffed peppers with spicy rice overhead plated shot

Stuffed Peppers with Spicy Rice & Cheese

Soft roasted peppers filled with spicy tomato rice and topped with bubbling golden cheese. Simple, comforting and made for sharing.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course, Side Dish
Cuisine: Modern Mediterranean
Keyword: baked peppers, batch cooking recipes, cheese stuffed peppers, cheesy stuffed peppers, easy vegetarian dinner, family dinner recipes, green pepper recipes, Mediterranean stuffed peppers, oven baked peppers, rice stuffed peppers, spicy rice recipe, stuffed peppers, stuffed peppers with spicy rice, vegetarian stuffed peppers
Servings: 6 People
Calories: 600kcal
Author: Hey Lolly

Ingredients

For the peppers

  • 6 large green peppers halved and deseeded
  • 1 –2 tbsp olive oil
  • Salt and black pepper to taste

For the spicy rice

  • 2 tbsp olive oil
  • 2 onions finely chopped
  • 3 cloves garlic minced
  • 225 g long grain rice
  • 400 g tin chopped tomatoes
  • 300 ml vegetable stock
  • 2 tsp smoked paprika
  • 2 –3 tsp chilli flakes
  • Salt and black pepper to taste

For the topping

  • 400 g grated cheese

Instructions

Prep the peppers

  • Preheat the oven to 190°C / 170°C fan / Gas 5. Halve and deseed the peppers, then arrange them cut-side up in a lightly oiled baking dish. Season with salt and black pepper and set aside.

Start the base

  • Heat the olive oil in a large pan over a medium heat. Add the onions and cook for 5–7 minutes, until soft and slightly sweet. Add the garlic and cook for another minute.

Build the spicy rice

  • Stir in the rice, coating it in the oil and aromatics. Add the chopped tomatoes, vegetable stock, smoked paprika, chilli flakes, salt and black pepper.

Cook the rice

  • Simmer for 12–15 minutes, stirring occasionally, until the rice is tender and the mixture has thickened into a rich, spoonable consistency.

Stuff the peppers

  • Spoon the spicy rice into each pepper half, slightly overfilling them.

Add cheese and bake

  • Top generously with grated cheese. Bake for 25–30 minutes, until the peppers are tender and the cheese is golden and bubbling.

Notes

Hey Lolly's Top Tips
  • Slightly softer rice works better than al dente here — it settles into the peppers properly and gives you that lovely, spoonable filling.
  • Don’t hold back on the cheese. It carries the dish and gives you those golden, bubbling edges.
  • If the peppers won’t sit flat, trim a tiny sliver from the base so they hold steady in the dish.
  • Use the chilli flakes to suit your mood. Two teaspoons gives warmth; three brings more of a kick.
  • Leftovers reheat beautifully. Keep them covered in the fridge and warm through in the oven or microwave until piping hot.

Nutrition

Calories: 600kcal
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