Save It Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender. It's a satisfying, nutritious, and affordable meal that's perfect for weeknights.
I remember making these stuffed bell peppers on a busy weeknight when everyone came home tired and hungry. The aroma of baking peppers filled the house and brought everyone to the kitchen before dinner was ready.
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:
- 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.
- Sauté Vegetables:
- 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.
- Cook Meat (if using):
- If using ground meat, add it now. Cook, breaking up with a spoon, until browned and cooked through (about 5 to 7 minutes). Drain excess fat if needed.
- Mix Filling:
- Stir in cooked rice, beans (if using), tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3 to 4 minutes until heated through and flavors meld.
- Add Cheese:
- Remove from heat and mix in shredded cheese.
- Stuff Peppers:
- Spoon the filling into the prepared bell peppers, pressing down gently to fill completely. Sprinkle extra cheese on top if desired.
- Add Liquid:
- Pour 1/2 cup water or broth into the bottom of the baking dish to help steam the peppers.
- Bake Covered:
- Cover dish with foil and bake for 30 minutes.
- Bake Uncovered:
- 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 It One of our favorite family traditions is letting each person choose their own filling for their pepper. It always leads to lively conversation and creative combinations around the table.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, and aluminum foil are all you need to make this dish successfully.
Allergen Information
Contains dairy (cheese); omit or use plant-based options for lactose intolerance or vegan diets. The recipe is gluten-free if you verify all packaged ingredients.
Nutritional Information
Per serving (with beans and cheese): 320 calories, 10 g total fat, 45 g carbohydrates, 13 g protein
Save It Serve warm with your choice of garnishes. These stuffed peppers make excellent leftovers for lunch the next day.
Recipe FAQs
- → Can I make this dish vegetarian or vegan?
Yes, you can use beans instead of meat for a vegetarian dish. For vegan options, substitute plant-based cheese or omit it entirely.
- → What types of rice work best in the filling?
Both white and brown rice work well. Brown rice offers a nuttier flavor and chewier texture, while white rice is softer and quicker to prepare.
- → How do I know when the bell peppers are done baking?
The peppers should be tender when pierced with a fork, and the cheese topping melted and bubbly, usually after about 40 minutes of baking.
- → Can I prepare the filling in advance?
Yes, you can prepare the filling a few hours ahead and store it refrigerated. Fill and bake the peppers just before serving for best results.
- → What are some good garnishes to enhance the dish?
Fresh chopped cilantro or parsley, a dollop of sour cream or Greek yogurt, and lime wedges complement the flavors nicely.