Save Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender: a satisfying, nutritious, and affordable meal perfect for weeknights.
Years ago, I tried stuffed bell peppers for the first time while visiting a friend, and I was amazed by how flavorful and comforting they turned out. It quickly became a staple recipe in our kitchen when we wanted something hearty yet packed with veggies.
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
- Prep and Preheat:
- Preheat oven to 375°F (190°C). Slice tops off bell peppers, remove seeds and membranes. Arrange upright in a lightly greased baking dish.
- Sauté Veggies:
- Heat olive oil in a skillet over medium heat. Add onion, cook 2 to 3 minutes until softened. Add garlic and cook 1 minute more.
- Cook Protein:
- If using ground meat, add now. Cook, breaking up with a spoon, until browned and cooked through (about 5 to 7 minutes). Drain excess fat if needed.
- Add Filling Ingredients:
- Stir in cooked rice, beans (if using), tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook 3 to 4 minutes until heated through and flavors meld.
- Add Cheese and Fill:
- Remove from heat and mix in shredded cheese. Spoon filling into prepared 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 and Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
Save My kids always get excited when we make this recipe, especially choosing their favorite color peppers and adding plenty of cheese. It's a great way to get everyone involved in dinner prep.
Variations
Swap out rice for quinoa, or use lentils instead of beans or meat for an extra protein boost. Add finely chopped spinach, zucchini, or carrots to the filling to increase the vegetable content.
Serving Suggestions
Serve stuffed bell peppers with a simple green salad or crusty bread to round out the meal. A squeeze of fresh lime and a dollop of Greek yogurt or sour cream elevate the flavors.
Storage and Reheating
Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.
Save Stuffed bell peppers are a weeknight favorite in our home and always disappear quickly. Enjoy experimenting with colors and fillings to find your perfect combination.
Recipe FAQ
- → What peppers work best for stuffing?
Large bell peppers of any color with firm walls are ideal to hold the filling while baking evenly.
- → Can I make this dish vegan?
Yes, use plant-based cheese or omit cheese and choose beans or lentils for protein to suit vegan diets.
- → How can I add more vegetables?
Incorporate chopped spinach, zucchini, or carrots into the filling for extra nutrition and texture.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free, but verify packaged items to ensure no hidden gluten.
- → How do I prevent peppers from drying out?
Pouring water or broth into the baking dish helps steam the peppers, keeping them tender and moist.
- → Can I prepare this ahead of time?
Absolutely, prepare the filling and peppers in advance, then bake just before serving for best freshness.