Stuffed bell peppers are filled with beans, rice, and spices, baked until tender. They make a healthy and colorful meal that’s easy to prepare and full of flavor. Perfect for a quick weekday dinner!
I like to sprinkle some cheese on top before baking. It makes the peppers even tastier and cheesy is always a good idea in my kitchen.
If you want to save time, use canned beans and rice. Just mix, stuff, and bake—simple and delicious every time!
Ingredients & Substitutions
Bell peppers: I use colorful bell peppers for a sweet and vibrant flavor. Make sure they’re firm and fresh; cut off the tops and remove seeds. If you want a milder taste, use yellow or orange peppers, or even zucchini boats.
Beans: I prefer kidney or black beans, which add creaminess and protein. Rinse canned beans to remove excess salt. For a different twist, try chickpeas or pinto beans—just keep the texture, please!
Cheese: Shredded cheddar or Monterey Jack melt well and add richness. I recommend using pre-shredded cheese for convenience, but freshly grated cheese melts even better. For dairy-free, try vegan cheese options.
Rice: Cooked white or brown rice keeps the filling hearty. I usually make it ahead; cooked quinoa is a good swap for a different grain and more protein.
Spices & herbs: I add cumin, chili powder, and cilantro for flavor. Fresh cilantro enhances freshness, but parsley works in a pinch. Adjust spices to your heat preference!
How do I stuff the peppers without breaking them?
Make sure peppers are not too soft; choose firm ones. Cut off the tops and scoop out seeds gently to avoid cracking. Stuff them lightly with the filling—don’t overfill, as the peppers can crack when baked. Use a spoon or small cup to help pack the filling in tight.
- Handle peppers gently to prevent cracking.
- Remove seeds carefully with a small spoon or knife.
- Fill peppers just to the top, avoiding overstuffing.
- Place in baking dish carefully and bake at moderate heat.
How to Make Stuffed Bell Peppers with Beans?
Ingredients You’ll Need:
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Additional
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
Preparation: 15 minutes, Cooking: 25 minutes, Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the peppers
Preheat your oven to 375°F. Cut the tops off the peppers and remove seeds and membranes. Set aside.
2. Make the filling
In a bowl, combine beans, cooked rice, cheese, onion, garlic, cumin, chili powder, salt, and pepper. Mix well.
3. Stuff the peppers
Fill each pepper with the bean and rice mixture. Place them upright in a baking dish.
4. Bake the peppers
Drizzle with olive oil. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until cheese melts.
5. Serve
Garnish with cilantro if desired. Let cool slightly before serving. Enjoy your stuffed peppers!
