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Classic Stuffed Bell Peppers

A delightful recipe featuring colorful bell peppers stuffed with a savory mix of rice, beans, and spices, perfect for any weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers (red, yellow, or green) Choose a variety of colors for a vibrant dish.
  • 1 cup cooked rice (white or brown) Use any variety of cooked rice.
  • 1 can black beans, rinsed and drained Other beans like kidney or pinto can be used.
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh) If using canned, drain excess liquid.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper Season according to your taste.
  • 1 cup shredded cheese (optional for topping) Choose your favorite cheese variety.
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds; set them aside.
  2. In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Mix until well combined.
Stuffing and Baking
  1. Carefully spoon the filling mixture into each prepared bell pepper, packing it tightly. If using cheese, sprinkle some inside the peppers for added flavor.
  2. Place the stuffed peppers upright in a baking dish. Pour a little water into the bottom of the dish to help steam the peppers as they cook. Cover with foil and bake for about 30 minutes.
  3. Remove the foil, sprinkle any remaining cheese on top, and bake for an additional 10-15 minutes until the cheese is bubbling and the peppers are tender.
  4. Once done, garnish with fresh cilantro if desired, and enjoy your delicious stuffed peppers!

Notes

Feel free to customize the filling with different proteins or spices to suit your taste. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze uncooked peppers for longer storage.