Save Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender. This satisfying, nutritious, and affordable meal is perfect for weeknights.
The first time I made stuffed bell peppers, my kitchen filled with delicious scents and everyone was excited for dinner. It quickly became a go-to for busy evenings when we wanted something hearty and healthy.
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
- Prepare Oven:
- Preheat the oven to 375°F (190°C)
- Prepare Peppers:
- Slice off the tops, remove seeds and membranes, and arrange upright in a lightly greased baking dish
- Cook Vegetables:
- Heat olive oil in a skillet over medium. Add onion and cook 2 minutes until softened. Add garlic and cook 1 minute more
- Add Meat (if using):
- Add ground meat, cook and break it up until browned and cooked through (about 5 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 minutes until heated through
- Mix In Cheese:
- Remove from heat and mix in shredded cheese
- Fill Peppers:
- Spoon the filling into prepared peppers, pressing down gently. Sprinkle extra cheese on top
- Add Liquid & Bake:
- Pour 1/2 cup water or broth into the bottom of the dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until peppers are tender and cheese is melted
- Serve:
- Let cool slightly. Garnish with herbs, sour cream, and lime wedges if desired. Serve warm
Save This recipe has featured at our family table in gatherings that brought everyone together. Kids love choosing their own pepper color and adding toppings.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, and aluminum foil make preparation easy and keep cleanup quick.
Allergen Information
Contains dairy (cheese). Omit or substitute with dairy-free cheese for lactose intolerance or vegan diets. Recipe is gluten-free; check all packaged ingredients to confirm.
Nutritional Information
Each serving (with beans and cheese): Calories: 320, Total Fat: 10 g, Carbohydrates: 45 g, Protein: 13 g
Save Enjoy these stuffed bell peppers fresh from the oven for a comforting meal. They reheat beautifully for lunch or dinner the next day.
Recipe FAQ
- → What types of peppers work best for stuffing?
Large bell peppers of any color with sturdy walls are ideal as they hold the filling well and bake evenly.
- → Can I substitute the beans or meat in the filling?
Yes, you can swap black or kidney beans with ground turkey, beef, chicken, or plant-based proteins depending on preference.
- → How do you keep the peppers tender but not mushy?
Baking covered with a little water helps steam the peppers gently, keeping them tender yet intact without becoming too soft.
- → What can I use to make this dish vegan-friendly?
Use plant-based cheese or omit cheese entirely. Ensure all other ingredients like broth or oils align with vegan preferences.
- → How can I add extra vegetables to the filling?
Chopped spinach, zucchini, or carrots can be sautéed and mixed into the filling to boost vegetable content and nutrition.