Save Colorful bell peppers stuffed with a savory blend of rice, beans, and/or ground meat, baked until tender. This satisfying and affordable dish makes weeknight dinners delicious as well as nutritious.
Stuffed peppers were always a comfort food growing up. I love experimenting with both beans and meat in the filling, depending on what I have on hand in the kitchen.
Ingredients
- Bell Peppers: 4 large bell peppers (any color), tops cut off, seeds removed
- Filling Base: 1 cup cooked white or brown rice, 1 cup cooked black beans or kidney beans (or 250 g ground beef, turkey, or chicken), 1 small onion finely chopped, 2 cloves garlic minced, 1 medium tomato diced (or 1/2 cup canned diced tomatoes), 1/2 cup corn kernels (fresh, canned, or frozen), 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, salt and black pepper to taste
- Garnishes (optional): Chopped fresh cilantro or parsley, sour cream or Greek yogurt, lime wedges
Instructions
- Prep Oven:
- Preheat the oven to 375°F (190°C).
- Prepare Peppers:
- Slice off pepper tops. Remove seeds and membranes. Arrange peppers upright in a lightly greased baking dish.
- Cook Aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook 2–3 minutes until softened. Add garlic and cook 1 minute more.
- Brown Meat (if using):
- If using ground meat, add it now. Cook, breaking up with a spoon, until browned and cooked through (about 5–7 minutes). Drain fat if needed.
- Make Filling:
- Stir in cooked rice, beans (if using), tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3–4 minutes until heated through and flavors meld.
- Add Cheese:
- Remove from heat and mix in shredded cheese.
- Stuff Peppers:
- Spoon filling into prepared bell peppers, pressing gently to fill completely. Sprinkle extra cheese on top if desired.
- Steam and Bake:
- Pour 1/2 cup water or broth into the baking dish bottom to help steam peppers.
- Bake Covered:
- Cover dish with foil and bake 30 minutes.
- Finish Baking:
- Remove foil. Bake another 10 minutes, until peppers are tender and cheese is melted and bubbly.
- Garnish and Serve:
- Let cool slightly. Garnish with herbs, sour cream, and lime wedges if desired. Serve warm.
Save This dish reminds me of weekends with family, laughing around the table as everyone chooses their favorite pepper topping.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, aluminum foil
Allergen Information
Contains dairy (cheese). Use dairy-free alternatives or omit cheese for lactose intolerance or vegan needs.
Nutritional Information
Per serving (with beans and cheese): Calories: 320, Total Fat: 10 g, Carbohydrates: 45 g, Protein: 13 g
Save Serve these vibrant stuffed peppers hot out of the oven for a cozy, satisfying meal. They reheat wonderfully, making leftovers a real treat.
Recipe FAQ
- → Can I use different types of rice for the filling?
Yes, both white and brown rice work well. You can also substitute quinoa for added protein.
- → Is it necessary to include cheese in the filling?
Cheese adds creaminess and flavor, but you can omit it or use plant-based alternatives to keep it dairy-free or vegan.
- → How do I prepare the bell peppers before filling?
Slice off the tops, remove seeds and membranes, then arrange them upright in a baking dish for easy filling and even cooking.
- → Can ground meat be replaced with plant-based ingredients?
Absolutely, beans or lentils can be used instead of meat to maintain protein content and cater to vegetarian diets.
- → What spices enhance the flavor of the filling?
Ground cumin, smoked paprika, and dried oregano provide a warm, savory profile that complements the other ingredients.
- → Is it important to add water or broth to the baking dish?
Adding liquid at the bottom helps steam the peppers, keeping them tender and preventing drying during baking.