Go Back
To make stuffed bell peppers, you will need some key ingredients. Here’s what you need: - 4 large bell peppers (any color) - 1 cup cooked brown rice - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar or a Mexican blend) These ingredients create a delicious filling that makes each bite satisfying. Now, let's talk about the spices. They add great flavor to our dish. You will need: - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste These spices give the filling a warm and smoky taste. Adjust the amounts to suit your taste. Toppings can make your dish even better. Here are some ideas: - Fresh cilantro for garnish - Extra cheese for a gooey finish - Avocado slices for creaminess - Sour cream for tanginess Feel free to get creative with your toppings. Each adds a unique twist to your stuffed peppers. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Grab your bell peppers and slice off the tops. Remove the seeds and membranes inside. This helps the peppers cook evenly. Brush the outside of each pepper lightly with olive oil. Place them cut-side up in a baking dish. This step gets them ready for their tasty filling. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook them for about 3-4 minutes. You want the onion to be soft and clear. Next, sprinkle in the cumin, smoked paprika, and chili powder. Cook for another minute until you smell the spices. Then, add the cooked brown rice, black beans, corn, and diced tomatoes. Mix everything well. Season with salt and pepper to your liking. After mixing, take the skillet off the heat. Gently fold in half of the shredded cheese. This will add creaminess to the filling. Now it’s time to fill the peppers. Spoon the mixture into each bell pepper, packing it down a bit. Top each stuffed pepper with the remaining cheese. Cover the baking dish with aluminum foil. Bake in the oven for 30 minutes. After that, remove the foil and bake for another 10 minutes. The peppers should be soft, and the cheese will be golden and bubbly. Once done, take them out of the oven and let them cool for a few minutes. Garnish with fresh cilantro, and they are ready to serve! When making stuffed bell peppers, you have many rice options. I often use brown rice for its nutty flavor and health benefits. It adds a nice texture and holds up well during baking. You can also try white rice, which cooks faster and has a softer bite. If you want something unique, consider jasmine or basmati rice. They add a light, fragrant touch to the dish. Soggy peppers can ruin your meal. To avoid this, follow a few simple tips. First, make sure to pre-cook the rice until it is just done. This way, it won’t absorb too much moisture while baking. Second, lightly brush the outside of the peppers with olive oil. This adds flavor and helps them roast nicely. Lastly, don’t overstuff them. Leave some space for steam to escape during cooking. Choosing the right cheese can elevate your stuffed peppers. I love using cheddar for its sharp taste. A Mexican cheese blend gives a nice twist too. If you prefer something creamier, try Monterey Jack. For a bit of tang, feta works well, especially if you want a Mediterranean flair. Remember to sprinkle some cheese on top for that delicious, bubbly finish. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a variety of flavors and nutrients. Customize Your Filling: Feel free to add other ingredients like quinoa, spinach, or diced zucchini for added nutrition and flavor diversity. Make Ahead: These stuffed peppers can be assembled in advance and stored in the refrigerator. Just bake them when you're ready to eat! Rest Before Serving: Allow the stuffed peppers to cool for a few minutes after baking. This helps the filling set and makes them easier to serve. {{image_2}} You can make stuffed bell peppers without meat. Swap the ground meat for more veggies. Use 1 cup of cooked quinoa or lentils. This adds protein and fiber. You can also add mushrooms or zucchini for extra flavor. Try using different beans, like pinto or kidney. This keeps your meal fresh and fun. Top with avocado for creaminess. If you love meat, ground beef works great. Brown 1 pound of ground beef in the skillet first. Drain any extra fat before adding onion and garlic. Follow the rest of the recipe as usual. You can mix in some taco seasoning for more flavor. This version is hearty and satisfying. You’ll love the taste of beef with the peppers. Want to add some heat? You can adjust the spice level easily. Add chopped jalapeños to the filling for more kick. You can also use spicy salsa instead of regular diced tomatoes. If you prefer milder flavors, skip the chili powder. Taste the filling as you go. This way, you can find the perfect balance for your taste buds. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. If you want to enjoy them later, freezing is a great option. To freeze stuffed peppers, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as you can to prevent freezer burn. They can stay frozen for up to three months. When you are ready to eat them, take them out of the freezer and let them thaw overnight in the fridge. To reheat stuffed peppers, the oven is best. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Bake for about 20 minutes, or until they are heated through. You can also use a microwave for quick reheating. Just place a pepper on a microwave-safe plate and heat for about two minutes, checking for warmth. Enjoy your stuffed peppers just as they were when fresh! Yes, you can use quinoa instead of rice. Quinoa adds a nice texture and a nutty flavor. It cooks faster than rice and is also high in protein. To use quinoa, cook it according to package instructions before mixing it with the other ingredients. This swap makes your meal even healthier. Choose bell peppers that are firm and shiny. Look for peppers without blemishes or soft spots. Any color works, but red, yellow, and orange are sweeter. Green peppers are a bit more bitter. Make sure they feel heavy for their size. This shows they are fresh and full of water. Stuffed bell peppers go well with many sides. A fresh salad with greens and a light dressing is a great choice. You can also serve them with rice or quinoa on the side. Roasted veggies or a nice bread can add more flavor and texture. Try to keep it simple to let the peppers shine. Stuffed bell peppers offer a tasty meal full of flavor. We explored the key ingredients, like rice and spices, that make this dish shine. Step-by-step, I guided you through prepping, cooking, and baking. You learned tips to avoid mushy peppers and how to pick the best cheese. We also looked at fun variations, from vegetarian options to spice levels. If you have leftovers, I shared how to store and reheat them. Enjoy cooking and make this dish your own!

Stuffed Bell Peppers & Rice

Discover the vibrant flavors of veggie stuffed bell peppers with this healthy bell pepper recipe! These vegetarian stuffed peppers are filled with a delicious mix of brown rice, black beans, corn, and spices, topped with melted cheese for a colorful bell pepper dish that's perfect for any meal. Easy to make and packed with nutrients, these baked stuffed peppers will become a go-to favorite. Try this recipe today and save for later! #StuffedPeppers #HealthyRecipes #VegetarianMeals #BellPepperDish
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup cooked brown rice

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or a Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish, cut side up.

      In a skillet over medium heat, add the olive oil. Sauté the chopped onion and minced garlic until the onion is translucent, about 3-4 minutes.

        Stir in the cumin, smoked paprika, and chili powder; cook for another minute until fragrant.

          Add the cooked brown rice, black beans, corn, and diced tomatoes to the skillet mix. Season with salt and pepper to taste, and stir until well combined.

            Take the skillet off the heat and carefully fold in half of the shredded cheese.

              Spoon the filling mixture into each bell pepper, packing it down gently. Top each stuffed pepper with the remaining cheese.

                Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

                  Once baked, remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro before serving.

                    Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4