Save Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender. This dish is satisfying, nutritious, and affordable, making it perfect for weeknights.
I first made these stuffed bell peppers when looking for a simple dinner that everyone in my family could enjoy. Over time, I experimented with different fillings and toppings to keep it exciting and delicious.
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
- Prepare Oven:
- 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.
- 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.
- Add 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.
- Mix Ingredients:
- 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.
- 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.
- Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
Save Stuffed bell peppers quickly became a weeknight staple, especially when everyone gets to customize their own pepper with their favorite filling. Sharing this meal has become a fun tradition in our house.
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 These stuffed bell peppers are so easy to adapt. Enjoy experimenting with new flavors and adding your personal touch.
Recipe FAQs
- → What types of bell peppers work best?
Large bell peppers of any color are suitable, as they provide sturdy shells and vibrant presentation when baked.
- → Can I substitute rice in the filling?
Yes, quinoa or lentils can replace rice for added protein and texture variations.
- → How do I adapt this for a vegan diet?
Use plant-based cheese or omit it completely and select beans or lentils as the protein base.
- → Should I precook the filling ingredients?
Yes, cooking onions, garlic, and proteins beforehand helps develop flavor and ensures even baking.
- → What garnishes enhance flavor and presentation?
Fresh cilantro or parsley, a dollop of sour cream or Greek yogurt, and lime wedges brighten the dish beautifully.