Save Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender. This meal is satisfying, nutritious, and affordable, making it perfect for busy weeknights.
I first made these stuffed bell peppers to use up leftover rice and beans, and they quickly became a household favorite. The combination of flavors is hearty and comforting, and even picky eaters love them.
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
- Oven Prep:
- Preheat oven to 375°F (190°C).
- Prepare Peppers:
- Slice off tops of bell peppers, remove seeds and membranes. Arrange upright in a lightly greased baking dish.
- Cook Filling:
- 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. If using ground meat, add now and cook, breaking up with a spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if needed. Stir in cooked rice, beans, tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook 3–4 minutes until heated through and flavors meld.
- Mix 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.
- Bake:
- Pour 1/2 cup water or broth into the bottom of the baking dish. Cover 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 choosing their own colors of bell peppers before filling them, turning dinner into a fun kitchen project for the whole family.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, aluminum foil
Allergen Information
Contains dairy (cheese). Use dairy-free cheese or omit for lactose intolerance or vegan diets. Confirm all packaged ingredients for gluten-free needs.
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 45 g, Protein: 13 g (per serving, with beans and cheese)
Save Enjoy these stuffed bell peppers warm with a side salad or crusty bread. They are delightful and great for meal prep too.
Common Questions
- → Can I substitute ground meat with plant-based protein?
Yes, you can replace meat with beans, lentils, or plant-based protein to keep the filling hearty and nutritious.
- → What cheese works best for melting inside the peppers?
Cheddar, Monterey Jack, or mozzarella are great choices for a creamy, melted texture.
- → How do I ensure the peppers cook evenly without drying out?
Adding water or broth to the baking dish and covering with foil helps steam the peppers, keeping them tender and moist.
- → Are there any easy ways to boost the vegetable content in the filling?
Try adding diced spinach, zucchini, or carrots to the mixture for extra flavor and nutrients.
- → Can I prepare this dish ahead of time?
Yes, assemble the peppers and refrigerate before baking, then cook when ready for a convenient meal option.