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Stuffed Bell Peppers Recipe

Stuffed Bell Peppers Recipe
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★★★★★

4.8 from 15 reviews

Delicious and nutritious stuffed bell peppers filled with a savory mixture of rice, black beans, corn, and diced tomatoes, seasoned with cumin and chili powder, and baked to perfection. This colorful dish is perfect as a hearty vegetarian main course that’s simple to prepare and full of flavor.

Ingredients

Scale

Bell Peppers

  • 4 bell peppers, tops cut off and seeds removed

Filling

  • 1 cup cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed peppers.
  2. Sauté the aromatics: In a large pan, heat a little oil over medium heat and sauté the diced onion and minced garlic until they become soft and fragrant, about 3-5 minutes.
  3. Cook the filling: Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the pan. Stir well and cook for 5-7 minutes to let the flavors meld and the mixture heat through.
  4. Add the rice: Stir the cooked rice into the mixture until everything is evenly combined.
  5. Stuff the peppers: Take each prepared bell pepper and fill it generously with the rice and bean mixture, pressing down lightly to pack the filling.
  6. Bake covered: Place the stuffed peppers upright in a baking dish and cover the dish with aluminum foil. Bake for 30 minutes to allow the peppers to soften.
  7. Bake uncovered: Remove the foil and continue baking for an additional 10 minutes to slightly brown the tops and let excess moisture evaporate.
  8. Serve: Remove the peppers from the oven and serve hot, garnished with fresh herbs or a sprinkle of cheese if desired.

Notes

  • Use any color of bell pepper according to your preference — red, yellow, orange, or green all work well.
  • For extra flavor, add shredded cheese on top during the last 10 minutes of baking.
  • This recipe can easily be made vegan by omitting cheese or using a plant-based alternative.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • You can substitute cooked quinoa or couscous instead of rice if preferred.

Nutrition

Keywords: stuffed bell peppers, vegetarian stuffed peppers, rice and beans, baked stuffed peppers, healthy dinner

Find it online: https://tastybella.com/stuffed-bell-peppers-recipe/