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Stuffed Bell Peppers with Rice

Stuffed Capsicum

This stuffed bell peppers with rice dish is a simple one, where you can use leftovers of vegetables and meat and combine with rice to produce a healthy and nutritious meal. The filling is really up to you what you put in it – you can, of course, leave out the meat and make a vegan or vegetarian dish if you prefer.

stuffed sweet peppers

Peppers, sweet peppers, bell peppers, or capsicum as it is officially known is a great ingredient for all sorts of meals. These peppers come in all sorts of colours, but green, red and yellow seem to be the most common here. You can use whichever you wish for this recipe.

classic stuffed peppers

I use it in a lot of dishes and especially my favourite curry dish, which I link to at the end of this post.
grilled stuffed peppers

This is a simple stuffed capsicum recipe using meat, rice and vegetables, that is easy to make and tasty. Stuffed peppers can be found in different types of cuisine all over the world. It is a doddle to make and also pretty quick to get on the table.

capsicum rice

The nice thing about this dish is that you can stuff the peppers with whatever you want, so if you want Italian stuffed peppers, chili stuffed peppers, chorizo stuffed peppers or keto stuffed peppers you just change the recipe to suit.

stuffed capsicum

I hope you enjoy this and let me know how you get on.

How to make stuffed bell peppers with Rice

Stuffed Bell Peppers with Rice

Stuffed Bell Peppers with Rice

These stuffed bell peppers with rice and meat make up a good part of a balanced and healthy diet. Keep a nicely balanced diet to ensure you live a healthy lifestyle

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 150g minced beef
  • 3 red, green or yellow peppers
  • 120g wholemeal brown rice (or basmati if you prefer)
  • 2 carrots
  • 1 tsp mixed spice
  • 1 shallot (or small onion)
  • 2 cloves garlic
  • 3 spring onions
  • 40g cheddar cheese (grated)
  • Salt and pepper


  1. Start by chopping the top off the peppers (with the stalk) and de-seeding them. Place
    the empty peppers in a pre-heated oven at 200C, facing down, for about 20
  2. Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
  3. Chop away the stalk from the tops that were removed and chop up the rest of the
    pepper you can salvage. Peel and slice the carrots finely, and the garlic,
    shallot, and spring onions.
  4. Fry the minced beef until all browned, then discard any fat. Add the chopped
    vegetables (carrot, garlic, shallot, spring onion) and fry for a further 5
    minutes. Add the mixed spice and cook for 2 more minutes.
  5. Then add the cooked rice to the pan and mix together. Finally season to taste.
  6. Then fill the peppers with the meat/rice/vegetable mixture and top with the grated
    cheddar. Put back in the oven for a further 10 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 280 Total Fat: 14g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 58mg Sodium: 255mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 19g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
This is another recipe where I use a lot of sweet peppers:

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