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.
Stuffed bell peppers were one of the first dinners I learned to make when searching for easy meals that please a crowd. No matter which filling you choose, these peppers have always been a hit: everyone loves having their own colorful pepper bowl packed with flavor.
Ingredients
- Bell Peppers: 4 large bell peppers (any color), tops cut off, seeds removed
- Rice: 1 cup cooked white or brown rice
- Beans or Meat: 1 cup cooked black beans or kidney beans (or 250 g ground beef, turkey, or chicken)
- Onion: 1 small onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Tomato: 1 medium tomato, diced (or 1/2 cup canned diced tomatoes)
- Corn: 1/2 cup corn kernels (fresh, canned, or frozen)
- Cheese: 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping
- Olive Oil: 2 tablespoons olive oil
- Cumin: 1 teaspoon ground cumin
- Smoked Paprika: 1 teaspoon smoked paprika
- Oregano: 1/2 teaspoon dried oregano
- Salt and 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 2–3 minutes until softened. Add garlic and cook 1 minute more.
- Cook Meat (if using):
- 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.
- 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 Covered:
- Cover dish with foil and bake for 30 minutes.
- Bake Uncovered:
- Remove foil and bake another 10 minutes, until peppers are tender and cheese is melted and bubbly.
- Garnish and Serve:
- Let cool slightly. Garnish with fresh herbs, sour cream, and lime wedges if desired. Serve warm.
Save Growing up, my family loved eating together on busy school nights and stuffed peppers were always on rotation. They made for colorful plates and let everyone customize their own: the moment we pulled the dish from the oven, everyone gathered quickly around the table.
Required Tools
Large baking dish, sharp knife, cutting board, skillet, mixing spoon, aluminum foil
Allergen Information
Contains dairy (cheese). For lactose intolerance or vegan diets, omit cheese or substitute with dairy-free cheese. Gluten-free with careful ingredient selection.
Nutritional Information
Per serving (with beans and cheese): 320 calories, 10 g total fat, 45 g carbohydrates, 13 g protein
Save Try these stuffed bell peppers for a weeknight dinner: they're adaptable and crowd-pleasing, with leftovers that taste just as good the next day.
Recipe Help & Answers
- → What types of peppers work best for stuffing?
Large bell peppers of any color are ideal as they hold the filling well and bake evenly.
- → Can I substitute the rice with other grains?
Yes, quinoa or couscous can be used instead of rice for a different texture and added nutrition.
- → How do I make a vegan version?
Use plant-based cheese alternatives or omit cheese entirely, and replace meat with beans or lentils.
- → What spices enhance the filling flavor?
Ground cumin, smoked paprika, and dried oregano add warmth and depth, complementing the vegetables and beans.
- → Is it necessary to add liquid to the baking dish?
Pouring water or broth in the baking dish helps steam the peppers, making them tender without drying out the filling.