Save 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 bell peppers were a favorite in my childhood kitchen, bringing together fresh vegetables and pantry staples in a way that always felt comforting. I loved experimenting with different fillings, and now it's a go-to recipe for busy weeknights.
Ingredients
- Bell Peppers: 4 large bell peppers (any color), tops cut off, seeds removed
- Filling Base: 1 cup cooked white or brown rice
- Filling Base: 1 cup cooked black beans or kidney beans (or 250 g ground beef, turkey, or chicken)
- Filling Base: 1 small onion, finely chopped
- Filling Base: 2 cloves garlic, minced
- Filling Base: 1 medium tomato, diced (or 1/2 cup canned diced tomatoes)
- Filling Base: 1/2 cup corn kernels (fresh, canned, or frozen)
- Filling Base: 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping
- Filling Base: 2 tablespoons olive oil
- Filling Base: 1 teaspoon ground cumin
- Filling Base: 1 teaspoon smoked paprika
- Filling Base: 1/2 teaspoon dried oregano
- Filling Base: Salt and black pepper, to taste
- Garnishes (optional): Chopped fresh cilantro or parsley
- Garnishes (optional): Sour cream or Greek yogurt
- Garnishes (optional): Lime wedges
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Prepare Peppers:
- Slice off the tops, remove seeds and membranes. Arrange peppers upright in a lightly greased baking dish.
- Saute 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.
- Cook Protein:
- 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.
- 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.
- Fill Peppers:
- Spoon the filling into the prepared bell peppers, pressing down gently to fill completely. Sprinkle extra cheese on top if desired.
- Add Moisture:
- Pour 1/2 cup water or broth into the bottom of the baking dish to help steam the peppers.
- Bake:
- 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.
- Garnish and Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
Save Sharing these stuffed bell peppers with my family always brings smiles to the table. Everyone gets to pick their favorite toppings, making dinner extra fun and personalized.
Nutrition Information
Each serving averages 320 calories, 10 g total fat, 45 g carbohydrates, and 13 g protein when made with beans and cheese.
Allergen Info
Contains dairy if using cheese. Use dairy-free cheese for lactose intolerance or vegan diets.
Variation Ideas
Swap rice for quinoa, use lentils instead of beans or meat, or add extra veggies such as spinach and zucchini for more nutrition.
Save Enjoy these vibrant stuffed bell peppers warm from the oven with your choice of toppings. They make a cheerful centerpiece for any weeknight dinner.
Recipe Guide
- → Can I make this dish vegetarian?
Yes, replace ground meat with beans and keep the cheese or use a plant-based alternative to suit dietary needs.
- → What type of rice works best for the filling?
Both white and brown rice work well, offering a sturdy base and complementing the spices beautifully.
- → How do I know when the peppers are done?
The peppers should be tender when pierced with a fork and the cheese on top melted and bubbly.
- → Can I prepare the filling in advance?
Yes, prepare the filling ahead and refrigerate. Stuff the peppers and bake just before serving for convenience.
- → What are good garnish options for these peppers?
Fresh cilantro or parsley, sour cream or Greek yogurt, and lime wedges make excellent garnishes to enhance flavor.