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Stuffed Bell Peppers with Rice and Cheese
and spinach tomato salad

Active: 45 Total: 45

With leftover Cilantro Garlic Sauce and rice made earlier in the week, these flavorful stuffed peppers are a breeze to prepare. They cook hands-off in the oven. This meal was last featured in 2020.



Stuffed Bell Peppers with Rice and Cheese:
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Rice, cooked (leftover from Tuesday) - ~1 1/2 cups
  • 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
  • Sour cream - for serving (sub plain or Greek yogurt)
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)
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


  1. Make cilantro garlic sauce - (Skip if made ahead for Monday.) 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 - Slice corn off cobs if using fresh or defrost if using frozen. (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)

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  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 sour cream. Enjoy salad on the side.



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