Save to Pinterest 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 made stuffed bell peppers when searching for a recipe that everyone could enjoy, regardless of dietary preference. It quickly became a regular in our dinner rotation thanks to how simple and flavorful it is.
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 Peppers:
- Slice off the tops, remove seeds and membranes. Arrange peppers upright in a lightly greased baking dish.
- Sauté Vegetables:
- 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.
- Cook Meat (if using):
- Add ground meat, cook, breaking up with a spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if needed.
- Combine 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 & Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
Save to Pinterest My family always looks forward to these peppers on busy nights. Watching everyone build their own with different fillings and toppings is such a fun way to get everyone involved at the table.
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 (per serving)
Calories: 320, Total Fat: 10 g, Carbohydrates: 45 g, Protein: 13 g
Save to Pinterest Stuffed bell peppers are perfect for making ahead or customizing for different tastes. Enjoy every colorful, delicious bite with family or friends!
Recipe FAQs
- → Can I make this dish vegan?
Yes, omit cheese or use dairy-free alternatives and consider replacing meat with additional beans or lentils for protein.
- → What types of rice work best for the filling?
Either white or brown rice can be used; brown rice adds a nuttier flavor and more fiber.
- → How do I ensure the peppers stay tender but not mushy?
Pour water or broth into the baking dish to steam the peppers while baking, and avoid overcooking by following timing closely.
- → Can I prepare this ahead of time?
Yes, assemble the peppers in advance and refrigerate. Bake when ready, adding extra baking time if chilled.
- → What herbs and spices enhance the flavor?
Ground cumin, smoked paprika, oregano, and fresh herbs like cilantro or parsley add depth and freshness.