Peppers Stuffed with Vegetables & Rice – A Cheesy Southern Comfort Food Classic – Black Foodie Finder

A Colorful and Hearty Stuffed Pepper Favorite

Tender green bell peppers filled with seasoned rice, fresh vegetables, and melted Monterey Jack cheese make Peppers Stuffed with Vegetables & Rice a comforting, flavorful dish. Featured in The Black Family Reunion Cookbook, this easy baked recipe is perfect for family dinners or a satisfying meatless meal.

Ingredients

(Listed exactly as they appear in the cookbook.)

• 3 medium green bell peppers, halved lengthwise and seeded
• 2 tablespoons Butter Flavor Crisco
• ⅓ cup chopped green onions and tops (3 or 4 onions)
• ⅓ cup finely chopped celery
• 1½ cups cooked rice
• 1 medium tomato, finely chopped
• 1 teaspoon chili powder
• ¾ teaspoon salt
• ¼ cup ketchup
• 12 thin slices Monterey Jack cheese (each about 3 X 1½ X ⅛-inch)
• ¼ cup water

Makes: 6 servings

Step-by-Step Instructions

1. Preheat the oven. Set your oven to 350°F to prepare for baking the stuffed peppers.
2. Soften the bell peppers. Bring enough water to cover the pepper halves to a boil in a large saucepan. Add the peppers and cook for approximately 4 minutes. Drain and rinse under cold water to stop the cooking process.
3. Sauté the vegetables. Melt the Butter Flavor Crisco in a small skillet over medium heat. Add the chopped green onions and celery, cooking until slightly tender but still crisp.
4. Prepare the rice filling. Transfer the sautéed vegetables to a mixing bowl. Add the cooked rice, chopped tomato, chili powder, and salt. Stir until everything is evenly combined.
5. Stuff the peppers. Arrange the pepper halves in an ungreased 9-inch square baking pan. Generously fill each half with the seasoned rice and vegetable mixture.
6. Add the toppings. Spoon a little ketchup over each stuffed pepper. Place 2 slices of Monterey Jack cheese on top of each pepper half.
7. Bake until tender. Pour the water into the bottom of the baking pan. Bake uncovered at 350°F for 25 to 30 minutes, or until the peppers are heated through and the cheese is melted.
8. Serve warm. Remove from the oven and serve immediately as a delicious vegetable side dish or a satisfying meatless entrée.

Pro Tips & Suggestions

• Choose firm bell peppers. Fresh, sturdy peppers hold their shape better during boiling and baking.
• Use fluffy cooked rice. Rice that isn’t overly moist creates a better stuffing texture.
• Try the cookbook’s corn variation. Replace the rice with 1½ cups corn kernels, using fresh, thawed frozen, or canned corn.
• Add extra flavor. For a Black Foodie variation, sprinkle a little smoked paprika or garlic powder into the rice mixture.
• Serve with a fresh salad. A simple green salad pairs beautifully with the cheesy stuffed peppers.

About the Creator

The National Council of Negro Women (NCNW) celebrates African American culinary heritage through The Black Family Reunion Cookbook, a collection of treasured recipes and family food traditions.

Peppers Stuffed with Vegetables & Rice reflects the cookbook’s practical, comforting approach to family-style cooking.

The Black Family Reunion Cookbook | National Council of Negro Women

Where to Find This Recipe

The original Peppers Stuffed with Vegetables & Rice recipe appears in The Black Family Reunion Cookbook: Recipes & Food Memories by the National Council of Negro Women, Inc., published by Simon & Schuster.

This Black Foodie adaptation preserves the original ingredients and cooking method while presenting the instructions in updated language. Pro tips and serving suggestions are additional recommendations from Black Foodie.