Stuffed Bell Peppers

These vegetarian Stuffed Bell Peppers are a hearty and flavorful dish, featuring vibrant bell peppers generously filled with a savory mixture of rice, black beans, corn, and aromatic spices. Baked until tender, they offer a comforting and wholesome meal.

Stuffed Bell Peppers
  • Prep time: 11 minutes
  • Cook time: 26 minutes
  • Total time: 37 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 4 medium bell peppers (any color), halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup cooked brown rice
  • 1 cup frozen corn, thawed
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 cup vegetable broth
  • 1 cup shredded Monterey Jack or cheddar cheese, divided
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Place bell pepper halves cut-side up in the prepared baking dish. Bake for 15 minutes to slightly soften them.
  3. While peppers bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
  4. Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  5. Add rinsed black beans, cooked brown rice, thawed corn, and drained diced tomatoes to the skillet. Stir to combine.
  6. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the liquid to reduce slightly and flavors to meld. Season with salt and pepper to taste.
  7. Remove bell peppers from the oven. Spoon the rice and bean mixture evenly into each bell pepper half.
  8. Sprinkle 1/2 cup of the shredded cheese over the tops of the stuffed peppers. Return to the oven and bake for another 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
  9. Garnish with fresh cilantro before serving.

Tips

  • For best results, choose bell peppers that are relatively uniform in size so they cook evenly.
  • Pre-baking the peppers ensures they are tender when the filling is cooked through, preventing a crunchy pepper with a hot filling.
  • Feel free to customize the filling with other cooked grains like quinoa or farro, or add finely diced zucchini or mushrooms for more vegetables.

Frequently Asked Questions

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers (without the final cheese topping) and store them covered in the refrigerator for up to 24 hours. Add cheese just before baking.

What if I don't have cooked brown rice?

You can use any cooked rice you have on hand, such as white rice or wild rice. Alternatively, you can cook 1/2 cup of dry rice according to package directions before starting the filling.

Are these suitable for freezing?

Yes, baked stuffed peppers freeze well. Let them cool completely, then wrap individually in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven from frozen or thawed until warmed through.