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Stuffed Bell Peppers with Rice and Cheese
and spinach tomato salad

Active: 45 minTotal: 45 min

Using the rich herbal cilantro garlic sauce that got rave reviews from community members last summer in the filling, we're loving this twist on stuffed peppers with a fresh green salad on the side.
Smarts: Stuffed peppers can take over an hour to cook in the oven, so try pre-cooking the peppers in the microwave. This will give them a great head start before baking.

Dependency

Ingredients

Servings:
4
Metric
Cilantro Garlic Sauce:
  • Cilantro leaves - 1/4 cup, chopped
  • Garlic - 2 cloves, chopped
  • Oil, olive - 1/4 cup
  • Vinegar, red wine - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Miso paste, any color - 1 Tbsp (sub soy sauce)
  • Salt - 1/2 tsp
Stuffed Bell Peppers with Rice and Cheese:
  • Corn, frozen or canned - 1 1/2 cups
  • Rice, cooked - ~1 1/2 cups (leftover from Monday)
  • Cheese, queso fresco - 3 oz, crumbled (sub Mexican Blend)
  • Cilantro Garlic Sauce - ~1/3 cup (ingredients listed separately)
  • Bell peppers, medium - 4, stems sliced off
  • Yogurt, plain or Greek - for serving
Spinach and Tomato Salad:
  • Tomatoes, cherry or grape - 1 cup, halved
  • Spinach, baby - 5 oz
  • Pepitas / pumpkin seeds - 1/4 cup
  • Cilantro Garlic Sauce - ~1/3 cup (ingredients listed separately)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make cilantro garlic sauce - Roughly chop cilantro and garlic. Combine with oil, vinegar, lemon juice, miso paste, and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
  2. Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
  3. Corn - If using frozen, defrost. If using canned, drain and rinse. (Can be done up to 2 days ahead)
  4. Make rice and cheese filling - Combine rice, corn, cheese, and cilantro garlic sauce (portion for bell peppers). (Can be done up to 2 days ahead)

Make

  1. Heat oven to 400F / 204C.
  2. While oven heats, slice stems off peppers. Discard seeds and stem. Place bell peppers in a microwave-safe baking dish. Microwave on high until peppers are starting to soften, 3 to 4 minutes (this will start the peppers cooking and shorten bake time).
  3. Fill peppers with rice and cheese filling (don’t worry if you don’t have enough to fill them all the way). Transfer baking dish to oven and bake until filling is heated through and tops of bell peppers are golden brown, ~20 minutes.
  4. When peppers are nearly finished roasting, toss together tomatoes, spinach, and pepitas. Toss with cilantro garlic sauce (portion for salad).
  5. Serve bell peppers with yogurt. Enjoy salad on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 41 reviews

i've made this several times now- instead of rice use cous cous and add some pine nuts add avocado and sometimes some feta cheese- delicious

By: Karin
Posted: Apr 11, 2019
Diet: Original

I love steak, but the rice salad really stole the show for me on this one. Unexpected and yum!

By: Jenna
Posted: May 29, 2018
Diet: Original

One of my favorites

By: Berton
Posted: May 22, 2018
Diet: Original

We used flank steak and our own marinade, but made the side dish. Didn't expect to like it much since I'm not a cilantro fan, but I thought it was delicious.

By: Christine
Posted: May 07, 2018
Diet: Original

The sauce was so good! I didn't measure the sauce ingredients I just guessed and definitely went heavy on the miso and subbed shallot for the garlic. Served the rice salad on a bed of spinach and subbed salmon for the meat. Used the extra sauce as a dressing.

By: Amy
Posted: May 03, 2018
Diet: Original

Made Paleo plus vegetarian stuffed peppers. Doubled sauce (except garlic and forgot miso paste!). Added spinach and kidney beans into rice. Served tomatoes on the side. Yummy, but too much work.

By: Shawn
Posted: May 01, 2018
Diet: Paleo