Stuffed Sweet Peppers W/ Leftover Rice & Spaghetti Sauce

Leftover Rice and Spaghetti Sauce? YES. The next time you make spaghetti for dinner, remember to save about 1 1/2 cup of the spaghetti sauce, place it in a covered container and store in the fridge for a couple of days. I put ground beef in my spaghetti sauce(similar to the Baked Macaroni Sauce) so that makes it meaty and substantial. Leftover rice, well, I always have rice so that’s an easy step for me. You can always save some too the next time you have rice or cook a new batch and let it cool in the counter until ready to assemble your Stuffed Sweet Peppers.

Another important thing I want you to remember which I completely forgot is to: PRE-ROAST the peppers in the oven for 25 minutes, in 350°. This process softens and tenderizes the peppers a bit and therefore better texture once ready to eat. PLEASE PLEASE, remember to pre-roast the peppers before stuffing and baking to finish cooking.

Stuffed Sweet Peppers W/ Leftover Rice & Spaghetti Sauce


  • 3 sweet peppers
  • 1 tbsp olive oil
  • 1 1/2 cup leftover spaghetti sauce
  • 1 1/2 cup leftover cooked rice
  • sm onion chopped
  • 2 tbsp vegetable oil
  • sprinkle of garlic powder
  • sprinkle of Italian seasoning
  • sprinkle of dried oregano flakes
  • salt and black pepper
  • 1 cup shredded cheese (whichever you prefer)


  • Slice the sweet peppers n half. Clean the seeds and membranes out. Drizzle with olive oil, place in a sheet pan and pre-roast in the oven for 25 minutes in 350°. Set aside once done.
  • Heat up the vegetable oil in a pan. Saute the sliced onions.
  • Stir in the leftover rice.
  • Stir in the leftover spaghetti sauce.
  • Season with garlic powder, dried oregano flakes, Italian seasoning, salt and black pepper. Stir everything together to combine.
  • Here's the filling.
  • Make sure to pre-roast the sweet peppers as mentioned in the post and part of the the first step. Equally fill each pre-roasted peppers with the fillings.
  • Place the filled sweet peppers in a foil-lined sheet pan. Sprinkle shredded cheese on top. Bake these in the oven, 355° for 15-20 minutes or until cheese has melted.
  • VOILA! Cool down for 5 minutes before serving.

I consider this a budget-friendly dish since you’re using leftovers.

Because I forgot to pre-roast my sweet peppers these were a bit crunchy. FYI, becasue I didn’t pre-roast I adjusted the cooking temperature and cooking time which I did not put in the instructions since I wrote it with pre-roastng process in mind.

Slightly crunchier than I would’ve prefered but still good. Just make sure to pre-roast the peppers yourself and remember those leftovers so you can make these too. Enjoy!

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's also a proud Bibliophile and loves being a bargain fashionista & SHOEHOLIC!

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