Save Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender. This dish is satisfying, nutritious, and affordable, making it perfect for weeknights.
I remember the first time I made these stuffed peppers for my family, they were amazed by how beautiful and tasty the meal looked coming out of the oven. The aroma in the kitchen was so inviting that everyone gathered around before it was even ready.
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
- Preheat:
- Preheat the oven to 375°F (190°C).
- Prepare Peppers:
- Slice off tops, remove seeds and membranes. Arrange peppers upright in a lightly greased baking dish.
- Cook Base:
- 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.
- Add 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 excess fat if needed.
- Combine 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.
- Fill Peppers:
- Spoon the filling into the prepared bell peppers, pressing down to fill completely. Sprinkle extra cheese on top if desired.
- Bake:
- Pour 1/2 cup water or broth into the bottom of the baking dish. Cover dish with foil and bake for 30 minutes. Remove foil and bake another 10 minutes, until peppers are tender and cheese is melted and bubbly.
- Finish and Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
Save Every time we make stuffed bell peppers for a cozy dinner, someone always requests extra cheese on top—and we end up reminiscing about our favorite weeknight meals together.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, aluminum foil.
Allergen Information
Contains dairy from cheese. Omit or use dairy-free cheese if needed. Always double-check packaged items for hidden gluten.
Nutritional Information
Per serving (with beans and cheese): 320 calories, 10 g total fat, 45 g carbohydrates, 13 g protein.
Save Serve these peppers warm for the best flavor. They also reheat nicely for meal prep or leftovers.
Recipe FAQ
- → Can I use different types of peppers?
Yes, any color of large bell pepper works well. Choose firm peppers for best results.
- → Is it possible to make this dish vegan?
Absolutely. Substitute dairy cheese with plant-based alternatives or omit cheese entirely.
- → What grains can I use instead of rice?
Quinoa or lentils are great alternatives that complement the flavors and boost protein.
- → How do I prevent the peppers from drying out during baking?
Pouring water or broth in the baking dish helps steam the peppers, keeping them moist and tender.
- → Can this be prepared ahead of time?
Yes, you can prep the filling and peppers in advance, then bake when ready to serve.