Vegetable and Rice Stuffed Peppers
Colorful bell peppers filled with a savory mix of rice, black beans, corn, and melted cheese, then baked until tender. A hearty, all-in-one vegetarian main dish that comes together with simple pantry ingredients and bright southwest-inspired flavors.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the peppers.
1.Preheat the oven to 375°F (190°C).2.Slice the tops off 4 bell peppers and scoop out the seeds and membranes.3.If peppers don't stand upright, trim a tiny flat spot on the bottom — don't cut through.4.Arrange peppers upright in a baking dish and set aside.TIPChoose peppers with flat, even bottoms so they stand steady in the baking dish. - boil · ~12 min
Cook the rice and black beans.
1.Rinse 0.5 cup basmati rice and cook in 1 cup water until tender and water is absorbed (about 12 minutes).2.If using dry black beans, ensure they are pre-soaked and cooked until tender; drain any excess liquid.TIPSlightly undercook the rice — it will finish cooking inside the peppers in the oven. - saute · ~8 min
Build the filling.
1.Heat 2 tsp olive oil in a pan over medium heat.2.Add chopped onion and sauté until translucent (3-4 minutes).3.Add minced garlic and cook until fragrant (30 seconds).4.Add diced tomato, corn kernels, cumin powder, smoked paprika, black pepper, and 1 pinch salt.5.Cook for 2-3 minutes until tomatoes soften slightly.6.Remove from heat and fold in the cooked rice and black beans.TIPDon't overfill the peppers — the filling should mound just above the rim, not spill over. - assemble · ~5 min
Stuff the peppers.
1.Spoon the rice mixture into each hollowed bell pepper, pressing gently to fill completely.2.Top each pepper with shredded cheddar cheese, dividing evenly.3.Pour 2 tablespoons of water into the bottom of the baking dish — this steams the peppers tender.TIPCovering the dish with foil for the first 20 minutes helps the peppers soften without burning the cheese. - bake · ~30 min
Bake until peppers are tender and cheese is bubbly.
1.Cover the baking dish with foil and bake for 20 minutes.2.Remove foil and bake uncovered for another 5-10 minutes until cheese is melted and lightly browned.3.Peppers are done when you can easily pierce the sides with a fork.TIPFor extra browning on the cheese, switch to broil for the last 1-2 minutes — watch closely so it doesn't burn. - garnish
Garnish with fresh cilantro and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent soggy peppers, pat the inside dry with a paper towel before stuffing.
- 2Cut any large corn kernels in half so they distribute evenly in the filling.
- 3Let stuffed peppers rest 5 minutes after baking for easier serving.
- 4Leftover filling makes a great burrito bowl or taco filling the next day.
- 5If using canned black beans, rinse and drain them well to control saltiness.
- 6For a firmer texture, bake peppers uncovered for the entire 30 minutes.
Adapt it for your goals.
Vegan
Replace cheddar with vegan shredded cheese or a crumbled firm tofu-nutritional yeast blend for a dairy-free, plant-based version.
spicySpicy
Add 1 finely chopped jalapeño with the garlic and a dash of cayenne pepper for heat lovers.
high proteinHigh-protein
Mix in 1/2 cup cooked quinoa or extra black beans and top with crumbled feta for more protein without meat.
mexican street cornMexican-street-corn
Swap black beans for roasted corn, stir in 2 tablespoons of crema or Greek yogurt, and top with cotija cheese and a squeeze of lime.
Why this is on our healthy list.
Rich in Fiber
Black beans and brown rice (if swapped) provide soluble fiber that supports digestion and sustained energy.
High in Vitamin C
Bell peppers are one of the best sources of vitamin C, supporting immune health and collagen production.
Plant-Based Protein
Black beans and rice form a complete protein, making this a powerful meat-free main dish.
Low in Saturated Fat
With just a modest amount of cheese, this dish keeps saturated fat low while delivering flavor and calcium.
Frequently asked questions
Yes, use about 1.5 cups of cooked rice. Reduce the initial cooking step and add the rice directly to the sautéed vegetables.
