Go Back
Stuffed sweet peppers are a delightful and versatile dish that has gained popularity for their vibrant presentation and wholesome ingredients. These colorful vegetables can transform into a flavorful meal perfect for a variety of occasions—from cozy family dinners to festive gatherings and even meal prep for busy weekdays. The visual appeal of sweet peppers, with their bright hues, combined with a rich, satisfying filling, makes them a perfect choice for anyone looking to introduce more nutritious meals into their diet.

Stuffed Sweet Peppers with Rice

Discover the joy of vibrant stuffed sweet peppers, a delicious and nutritious dish perfect for any occasion. Packed with colorful bell peppers, wholesome grains, and protein-rich legumes, these stuffed delights are not only visually stunning but also brimming with essential vitamins. Whether for a family dinner or meal prep, customize the filling to fit your dietary needs and impress your guests with flavors that everyone will love. Enjoy a feast that's as healthy as it is festive!
Print Recipe Pin Recipe

Ingredients
  

4 large sweet bell peppers (choose from red, yellow, or orange for a colorful presentation)

1 cup cooked rice (medium-grain or basmati works best)

1 cup black beans, drained and rinsed

1 cup corn kernels (can be fresh, frozen, or canned)

1 medium onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon chili powder (optional, for added heat)

1 cup diced tomatoes (either fresh or canned is fine)

1 cup shredded cheese (choose between cheddar or pepper jack for flavor)

Salt and pepper, to taste

1 tablespoon olive oil (for sautéing)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so it's ready when you need it.

    Prepare the Peppers: Carefully slice the tops off each bell pepper, ensuring to remove any seeds and membranes inside. Lightly brush both the interior and exterior of each pepper with olive oil, then arrange them upright in a baking dish.

      Sauté Aromatics: In a large skillet set over medium heat, add about 1 tablespoon of olive oil. Once heated, throw in the diced onion and sauté for approximately 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional minute, stirring until aromatic.

        Combine Filling Ingredients: Into the skillet, incorporate the cooked rice, black beans, corn, diced tomatoes, and spices: cumin, smoked paprika, oregano, and chili powder if you desire some heat. Season with salt and pepper. Stir everything together and cook for 5 minutes, allowing all the ingredients to blend and the flavors to develop. Remove from heat and gently fold in half of the shredded cheese.

          Fill the Peppers: Use a spoon to carefully fill each prepared sweet pepper with the rice mixture, packing it lightly but leaving a little space at the top to accommodate any expansion during cooking.

            Top with Cheese: Evenly sprinkle the remaining shredded cheese over the stuffed peppers, creating a deliciously melty topping.

              Bake: Cover the baking dish with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes. After this, carefully remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool slightly. Garnish with freshly chopped cilantro for a burst of flavor and color. Serve with lime wedges on the side for an added zesty kick.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                    - Presentation Tips: Plate the stuffed peppers upright, perhaps on a bed of fresh greens or accompanied by a drizzle of a tangy vinaigrette to enhance the dish's appeal.