Save Colorful bell peppers filled with a savory mixture of rice, beans, and/or ground meat, baked until tender. This is a satisfying, nutritious, and affordable meal perfect for weeknights.
The first time I made stuffed peppers, I was amazed at how customizable they are. Whether you use beans or meat, they quickly became a go-to comfort dish in our home.
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 the 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 Aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add garlic and cook 1 minute.
- Add Protein:
- If using ground meat, add now and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Mix Filling:
- Stir in cooked rice, beans (if using), tomato, corn, cumin, smoked paprika, oregano, salt, and black pepper. Cook 3 to 4 minutes to blend flavors.
- Add Cheese:
- Remove from heat and stir in shredded cheese.
- Stuff Peppers:
- Spoon the filling into bell peppers, gently press to fill. Sprinkle extra cheese on top if desired.
- Bake:
- Pour 1/2 cup water or broth into the baking dish to steam peppers. Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes until peppers are tender and cheese is bubbly.
- Garnish & Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges as desired. Serve warm.
Save Stuffed peppers always remind me of my childhood, when my mom let us pick pepper colors and help spoon in the filling before dinner.
Serving Ideas
Pair stuffed peppers with a simple green salad for a well-rounded meal, or enjoy with gluten-free crusty bread.
Ingredient Swaps
Swap rice for quinoa, or use lentils instead of beans or meat for added protein. Spinach, zucchini, or carrots can be added to the filling mix for extra nutrition.
Allergy Info
This recipe contains dairy from cheese. Easily make it dairy-free by using plant-based cheese or omitting cheese for vegan or lactose-free diets.
Save Stuffed bell peppers are both wholesome and crowd-pleasing. Enjoy hot from the oven for family dinners or meal prep lunches.
Recipe FAQ
- → Can I use quinoa instead of rice for the filling?
Yes, quinoa is a great substitute that adds extra protein and a slightly nutty flavor, keeping the filling nourishing and delicious.
- → How can I make this dish vegan?
To make it vegan, use plant-based cheese or omit cheese entirely, and replace any ground meat with beans or lentils for protein.
- → What spices enhance the flavor of the filling?
Ground cumin, smoked paprika, and dried oregano provide a warm, smoky, and herbaceous depth to the filling.
- → Is it necessary to add water or broth during baking?
Adding water or broth to the baking dish helps steam the peppers, ensuring they become tender and moist as they bake.
- → Can I prepare this dish ahead of time?
Yes, assemble the peppers and keep them covered in the refrigerator before baking. Bake fresh when ready to serve for best texture and flavor.
- → What garnishes work well with this dish?
Fresh cilantro or parsley, a dollop of sour cream or Greek yogurt, and lime wedges brighten and complement the rich filling.