Save to Pinterest Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender: a satisfying, nutritious, and affordable meal perfect for weeknights.
Stuffed peppers were my family's go-to weeknight dinner for years. Each time I prepare them, I remember learning how to layer flavors and appreciate simple ingredients that come together beautifully.
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 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 & Prepare:
- Preheat the oven to 375°F (190°C). Slice off the tops of the bell peppers. Remove seeds and membranes. Arrange upright in a lightly greased baking dish.
- Cook Aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook 2 to 3 minutes until softened. Add garlic and cook 1 minute more.
- Add Protein and Base Ingredients:
- If using ground meat, add it now. Cook until browned and cooked through. Drain excess fat if needed. Stir in cooked rice, beans (if using), tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3 to 4 minutes until heated and flavors meld.
- Combine and Stuff:
- Remove from heat and mix in shredded cheese. Spoon the filling into the prepared bell peppers, pressing gently. Sprinkle extra cheese on top as desired.
- Bake:
- Pour 1/2 cup water or broth into the baking dish bottom. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes, until peppers are tender and cheese melted and bubbly.
- Serve:
- Let cool slightly. Garnish with herbs, sour cream, and lime wedges if desired. Serve warm.
Save to Pinterest At family gatherings, these stuffed peppers always brought smiles and a sense of togetherness. My kids loved customizing their own with different toppings: everyone helped!
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, and aluminum foil are all helpful for preparing and baking the peppers perfectly.
Allergen Information
This recipe contains dairy (cheese). For lactose intolerance or vegan diets, omit cheese or use dairy-free alternative. The peppers are gluten-free as written.
Nutritional Information
Each serving with beans and cheese provides about 320 calories, 10 g total fat, 45 g carbohydrates, and 13 g protein. Nutritious and filling, great for any balanced meal.
Save to Pinterest Try these stuffed peppers for your next dinner. They are simple to prepare and guaranteed to bring color to your table!
Common Recipe Questions
- → Can I use different types of rice?
Yes, both white and brown rice work well; brown rice adds a nuttier flavor and more fiber.
- → How do I make it vegan-friendly?
Use plant-based cheese or omit cheese entirely, and skip any meat options for a fully vegan dish.
- → What is the best way to prevent peppers from drying out during baking?
Add half a cup of water or broth to the baking dish to create steam which keeps the peppers moist.
- → Can I prepare the filling ahead of time?
Yes, preparing the filling in advance helps flavors meld and saves time before baking.
- → Are there recommended garnishes?
Fresh cilantro or parsley, sour cream or Greek yogurt, and lime wedges complement the savory filling nicely.