Pin it Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat baked until tender make for a satisfying, nutritious, and affordable meal perfect for weeknights.
I first made these stuffed bell peppers on a busy Tuesday when I wanted something hearty but simple. They quickly became a family favorite thanks to their flexibility and colorful presentation.
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 Oven:
- Preheat the oven to 375°F (190°C)
- Prepare Bell 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 2–3 minutes until softened. Add garlic and cook 1 minute more
- Brown 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
- 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 & Bake:
- Pour 1/2 cup water or broth into the bottom of the baking dish to help steam the peppers
- Cover & 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
- Finish & Serve:
- Let cool slightly. Garnish with fresh herbs sour cream and lime wedges if desired. Serve warm
Pin it Stuffed bell peppers always remind me of growing up and sharing cozy meals with my siblings. We loved picking out our favorite pepper colors and adding creative toppings together.
Required Tools
For making this dish you'll need a large baking dish a sharp knife cutting board skillet mixing spoon and aluminum foil.
Allergen Information
This recipe contains dairy from cheese. For vegan or lactose-intolerant diets use plant-based cheese or omit cheese. Double check all packaged ingredients to confirm gluten-free status.
Nutritional Information
Each serving (with beans and cheese) provides approximately: 320 calories 10 g total fat 45 g carbohydrates and 13 g protein.
Pin it These stuffed bell peppers make dinner colorful and fun. Enjoy leftovers for lunch as they reheat beautifully.
Common Questions
- → How do I prepare the bell peppers for stuffing?
Cut off the tops, remove seeds and membranes, and arrange them upright in a greased baking dish before filling.
- → What protein options can I use in the filling?
Choose between cooked beans for a vegetarian option or ground beef, turkey, or chicken for an omnivore variation.
- → Can I make the filling ahead of time?
Yes, the filling can be prepared in advance and refrigerated until ready to stuff and bake the peppers.
- → How do I ensure the peppers are tender after baking?
Adding a bit of water or broth to the baking dish and covering with foil helps steam the peppers, making them tender.
- → Are there suggestions for customizing the filling?
Try swapping rice for quinoa or lentils, and add chopped spinach, zucchini, or carrots for extra nutrition and flavor.
- → What can I use instead of cheese for a vegan version?
Plant-based cheese alternatives work well, or you can omit cheese entirely for a vegan-friendly version.