Vegetable and Rice Stuffed Peppers

Name: Vegetable and Rice Stuffed Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs bell pepper (large, any color, tops cut and seeds removed); 0.5 cup basmati rice (dry); 0.33 cup black beans (dry, soaked overnight and cooked); 0.5 cup corn kernels (fresh or frozen, thawed if frozen); 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 1 pcs tomato (medium, diced); 0.5 tsp cumin powder; 1 pinch smoked paprika; 1 pinch black pepper; 1 pinch salt; 0.5 cup cheddar cheese (shredded); 2 tsp olive oil; 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(98)

TASTE SCORE

8/10

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.

PREP

20m

COOK

15m

SERVES

1 PIECE

268 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
To prevent soggy peppers, pat the inside dry with a paper towel before stuffing.
2
Cut any large corn kernels in half so they distribute evenly in the filling.
3
Let stuffed peppers rest 5 minutes after baking for easier serving.
4
Leftover filling makes a great burrito bowl or taco filling the next day.
5
If using canned black beans, rinse and drain them well to control saltiness.
6
For a firmer texture, bake peppers uncovered for the entire 30 minutes.

RECIPE VARIATIONS