Pin 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).
I first experimented with stuffed peppers when my family requested something hearty yet healthy for dinner. Everyone enjoyed picking their favorite filling and topping, making it a fun kitchen moment for all.
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
- Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Prepare Bell Peppers:
- Slice off 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 for 2, 3 minutes until softened. Add garlic and cook 1 minute more.
- Prepare Filling:
- 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 Filling:
- 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.
- Fill Peppers:
- Spoon the filling into the prepared bell peppers, pressing down gently to fill completely. Sprinkle extra cheese on top if desired.
- Add Liquid:
- Pour 1/2 cup water or broth into the bottom of the baking dish to help steam the peppers.
- Bake:
- 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.
Pin Stuffed peppers have become a family favorite for busy weeknights. Kids love helping stuff the peppers and everyone enjoys customizing the toppings together at the table.
Variations & Substitutions
Swap rice for quinoa or substitute lentils for beans/meat to boost protein. Add chopped spinach, zucchini, or carrots to the filling for extra nutrition and color.
Serving Suggestions
Pair stuffed bell peppers with a simple green salad or gluten-free bread for a complete meal. They also make great leftovers for lunch the next day.
Required Tools
You'll need a large baking dish, sharp knife, cutting board, skillet, mixing spoon, and aluminum foil to make this recipe.
Pin Enjoy these wholesome stuffed bell peppers fresh from the oven with your favorite toppings. They are sure to brighten your dinner table!
Recipe FAQ
- → What types of peppers work best?
Large bell peppers of any color work well, as they hold the filling and bake evenly.
- → Can I substitute rice with other grains?
Yes, alternatives like quinoa or couscous complement the filling and add variety.
- → How do I ensure the peppers cook evenly?
Adding water or broth to the baking dish and covering it with foil creates steam to soften the peppers uniformly.
- → Is it possible to make a vegan version?
Use plant-based cheese or omit the cheese altogether; the beans and spices provide rich flavor.
- → What garnishes suit this dish?
Fresh cilantro or parsley, lime wedges, and a dollop of sour cream or Greek yogurt enhance the flavors and presentation.
- → How long should the filling be cooked before baking?
Simmering the filling ingredients for 3-4 minutes helps blend flavors and heats the mixture before stuffing.