Cheddar-Rice Pepper Cups Recipe - Vegetarian Food from USA

Cheddar-Rice Pepper Cups

Cheddar-Rice Pepper Cups Recipe - Vegetarian Food from USA
Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6 | Vegetarian diet


Cheddar-Rice Pepper Cups
Cheddar-Rice Pepper Cups

Cheddar-Rice Pepper Cups are a delicious and nutritious dish that combines the flavors of cheddar cheese, tofu, and vegetables stuffed inside roasted green peppers. This recipe is perfect for a vegetarian main course or a side dish for a family dinner.


Cheddar-Rice Pepper Cups have been a popular dish in vegetarian cuisine for many years. The combination of tofu, rice, and cheddar cheese stuffed inside peppers creates a flavorful and satisfying meal that is loved by many.


How to prepare

  1. Cut the peppers in half lengthwise and discard the seeds and membranes.
  2. Cook the peppers in boiling salted water for 5 minutes, then drain them.
  3. Arrange the peppers cut side up in a 12x8x2 inch baking dish and sprinkle them with salt.
  4. In a large skillet, cook the tofu, vegetables, and garlic in butter until the vegetables are tender-crisp.
  5. Toss the cooked tofu mixture with rice, 1 cup of cheese, 1 tsp of salt, and pepper.
  6. Fill each pepper half with 0.67 cup of the mixture.
  7. Bake the peppers, covered, at 350°F (177°C) for 25 minutes.
  8. Sprinkle the remaining 0.5 cup of cheese over the stuffed peppers.
  9. Bake for an additional 5 minutes, or until the cheese is melted.


  • Substitute the tofu with cooked ground turkey or chicken for a non-vegetarian version.
  • Add some cooked quinoa or couscous to the rice mixture for added texture and flavor.
  • Top the stuffed peppers with breadcrumbs or crushed tortilla chips before baking for a crunchy topping.

Cooking Tips & Tricks

Make sure to cook the peppers in boiling salted water before stuffing them to soften them up.

- Be sure to drain the tofu well before chopping it to remove excess moisture.

- Feel free to customize the vegetables in this recipe to suit your taste preferences.

- For a spicier version, add some diced jalapenos or red pepper flakes to the tofu mixture.

Serving Suggestions

Cheddar-Rice Pepper Cups can be served as a main course with a side salad or steamed vegetables. They can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Roasting the peppers before stuffing them helps to bring out their natural sweetness and flavor.

- Cooking the tofu and vegetables in butter adds richness and depth to the filling mixture.

- Baking the stuffed peppers covered helps to steam them and cook them through, while baking them uncovered at the end melts the cheese on top.

Ingredient Substitutions

Use any color of bell peppers instead of green peppers for a colorful presentation.

- Swap the cheddar cheese for mozzarella, pepper jack, or Swiss cheese for a different flavor profile.

- Substitute the rice with cooked quinoa, couscous, or farro for a different grain option.

Make Ahead Tips

You can prepare the filling mixture for the Cheddar-Rice Pepper Cups in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply stuff the peppers and bake as directed.

Presentation Ideas

Serve the Cheddar-Rice Pepper Cups on a platter garnished with fresh herbs like parsley or cilantro for a pop of color. You can also drizzle some balsamic glaze or hot sauce on top for added flavor.

Pairing Recommendations

Cheddar-Rice Pepper Cups pair well with a crisp green salad, roasted vegetables, or a side of garlic bread. For a complete meal, serve with a glass of white wine or sparkling water with lemon.

Storage and Reheating Instructions

Store any leftover Cheddar-Rice Pepper Cups in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a 350°F (177°C) oven for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Cheddar-Rice Pepper Cups contains approximately 300 calories.


Each serving of Cheddar-Rice Pepper Cups contains approximately 30 grams of carbohydrates.


Each serving of Cheddar-Rice Pepper Cups contains approximately 15 grams of fat.


Each serving of Cheddar-Rice Pepper Cups contains approximately 15 grams of protein.

Vitamins and minerals

Cheddar-Rice Pepper Cups are a good source of vitamin C, vitamin K, calcium, and iron.


This recipe contains dairy (cheddar cheese) and soy (tofu) allergens.


Cheddar-Rice Pepper Cups are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a vegetarian meal.


Cheddar-Rice Pepper Cups are a flavorful and nutritious dish that is perfect for a vegetarian meal. With a delicious filling of tofu, rice, and cheddar cheese stuffed inside roasted green peppers, this recipe is sure to become a family favorite. Enjoy the combination of flavors and textures in this satisfying dish!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Cheddar-Rice Pepper Cups. It was a sunny day in the early spring, and I was visiting a dear friend who had invited me over for lunch. As we sat at her kitchen table, sipping tea and catching up on each other's lives, she brought out a platter of these delicious little cups filled with savory goodness.

The aroma that wafted from the platter was enough to make my mouth water. The peppers were perfectly roasted, the rice was fluffy and flavorful, and the cheddar cheese melted just right on top. I took one bite and knew that I had to learn how to make them myself.

My friend, who was an excellent cook, graciously shared her recipe with me. She explained that she had learned it from her own grandmother, who had passed it down through the generations. I was thrilled to add this new dish to my repertoire of recipes and couldn't wait to make it for my own family.

I gathered all the ingredients I needed and set to work in my own kitchen. The first step was to roast the peppers until they were tender and slightly charred. This process filled my kitchen with the most delightful smell, and I knew that the end result would be worth the effort.

Next, I cooked the rice until it was perfectly cooked and seasoned it with a blend of herbs and spices. The combination of flavors was both comforting and satisfying, and I couldn't resist sneaking a few bites straight from the pot.

Once the peppers and rice were ready, I filled each pepper half with a generous scoop of the rice mixture and topped it with a sprinkle of sharp cheddar cheese. I put the filled pepper cups back in the oven to bake until the cheese was melted and bubbly.

When I pulled the peppers out of the oven and took my first bite, I was transported back to that sunny day in my friend's kitchen. The flavors were just as delicious as I remembered, and I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made these Cheddar-Rice Pepper Cups for countless family gatherings, potlucks, and dinner parties. Each time, they are met with rave reviews and requests for the recipe. I always smile and think back to that fateful day when I first learned how to make them.

As I pass this recipe down to my own children and grandchildren, I am reminded of the power of food to bring people together and create lasting memories. Cooking has always been a source of joy and creativity for me, and I am grateful for the friends and family who have shared their recipes and culinary knowledge with me over the years.

In the end, it is not just about the food itself, but the stories and traditions that accompany each dish. The Cheddar-Rice Pepper Cups will always hold a special place in my heart, reminding me of friendship, love, and the joy of sharing a delicious meal with those we hold dear.


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