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.
I first tried stuffed bell peppers when experimenting with hearty and healthy dinners on a busy work night. The mix of bright peppers and savory filling quickly became a favorite in my household.
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 oven to 375°F (190°C).
- Prepare Peppers:
- Slice off tops, remove seeds and membranes. Arrange peppers upright in a lightly greased baking dish.
- Cook Base Mixture:
- 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.
- Add Meat (if using):
- If using ground meat, add now. 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 3–4 minutes until heated through and flavors meld.
- Add Cheese:
- Remove from heat and mix in shredded cheese.
- Stuff Peppers:
- Spoon filling into prepared bell peppers, pressing down gently to fill completely. Sprinkle extra cheese on top if desired.
- Bake:
- Pour 1/2 cup water or broth into bottom of baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until peppers are tender and cheese is melted and bubbly.
- Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
Save My kids always look forward to stuffed pepper night and love helping stuff and garnish the peppers before dinner.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, aluminum foil
Allergen Information
Contains dairy from cheese: omit or use dairy-free cheese for lactose intolerance. Gluten-free if all packaged items are confirmed safe.
Nutritional Information (per serving)
Calories: 320, Total Fat: 10 g, Carbohydrates: 45 g, Protein: 13 g (with beans and cheese)
Save Stuffed bell peppers work perfectly for a hearty dinner or batch lunch. Enjoy customizing the filling to suit your taste!
Kitchen Guide
- → Can I make this dish vegetarian?
Yes, substitute the ground meat with beans and keep the cheese or choose a plant-based alternative for a vegetarian-friendly version.
- → What types of rice work best for the filling?
Both white and brown rice are suitable; brown rice adds a nuttier flavor and extra fiber.
- → How do I keep the peppers tender and not dry?
Adding water or broth to the baking dish and covering with foil helps steam the peppers, keeping them moist and tender.
- → Can I prepare this ahead of time?
Yes, you can assemble the stuffed peppers and refrigerate before baking. Bake just before serving for best results.
- → What garnishes complement the dish well?
Fresh cilantro or parsley, sour cream or Greek yogurt, and lime wedges add freshness and balance to the rich filling.