Save Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender. This dish is a satisfying, nutritious, and affordable meal perfect for weeknights.
I first learned to make stuffed peppers as a beginner cook. The combination of crunchy peppers and hearty filling amazed my family and became a staple in our weekly rotation.
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 Peppers:
- Slice off tops, remove seeds and membranes. Arrange peppers 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.
- Prepare Filling:
- 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.
- Combine Ingredients:
- 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.
- Bake:
- Pour 1/2 cup water or broth into the bottom of the baking dish to help steam the peppers. 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.
Save My kids love picking their favorite pepper color. At family gatherings, we often serve an array of stuffed peppers to please everyone.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, aluminum foil.
Allergen Information
Contains dairy (cheese). Omit or use dairy-free cheese for lactose intolerance or vegan diets. Gluten-free as written; check all packaged ingredients to confirm.
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 45 g, Protein: 13 g (per serving, with beans and cheese)
Save Stuffed peppers are a hearty weeknight favorite and easily adapted for dietary needs. Enjoy every colorful, flavorful bite!
Common recipe questions
- → What types of bell peppers work best?
Any color bell pepper can be used, with larger ones preferred to hold the filling well and provide a satisfying bite.
- → Can I substitute rice with other grains?
Yes, quinoa or lentils make excellent alternatives, adding extra protein and texture to the filling.
- → How do I make a vegan version?
Replace cheese with plant-based alternatives or omit it altogether, and use beans or lentils instead of meat.
- → What spices enhance the flavor?
Ground cumin, smoked paprika, and dried oregano provide a warm and earthy profile that complements the filling.
- → How should the peppers be prepared before baking?
Remove tops, seeds, and membranes, then arrange upright in a greased baking dish, adding water or broth to aid steaming.
- → Can additional vegetables be added to the filling?
Yes, finely chopped spinach, zucchini, or carrots can be mixed in for added nutrition and flavor variety.