Vegetarian Stuffed Bell Peppers
Tender peppers packed with seasoned rice, black beans, corn, and cheese — satisfying comfort food without the meat.
Ingredients
Serves 4
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1.5 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (canned, frozen, or fresh)
- 1 cup salsa (jarred is fine)
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- Salt and black pepper to taste
- Sour cream, fresh cilantro, and hot sauce to serve
Instructions
- 1Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- 2Prepare the peppers: slice the tops off and remove seeds and membranes. If the peppers won't stand upright, slice a thin sliver off the bottom to create a flat base.
- 3Make the filling: in a large bowl, combine the cooked rice, black beans, corn, salsa, 1/2 cup of the cheese, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well. Taste and adjust seasoning — the filling should be well-seasoned before going into the peppers.
- 4Stuff each pepper with the filling, packing it in firmly and mounding it slightly above the rim. Place the filled peppers upright in the baking dish.
- 5Divide the remaining cheese evenly over the top of each pepper.
- 6Pour 1/4 cup water into the bottom of the baking dish — this creates steam that helps the peppers cook through without drying out. Cover tightly with foil.
- 7Bake covered for 25 minutes. Remove foil and bake another 10–15 minutes until the peppers are completely tender and the cheese is golden and bubbly. Serve with sour cream, fresh cilantro, and hot sauce.
Pro Tips
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Taste the filling before stuffing the peppers and make sure it's well-seasoned — once the peppers are in the oven, there's no correcting the flavor.
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Red, yellow, and orange bell peppers are sweeter than green — they caramelize beautifully in the oven and make the dish more visually striking. Mix colors for a presentation that looks impressive with zero extra effort.
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Leftover stuffed peppers reheat perfectly. Microwave for 2–3 minutes or bake at 350°F for 15 minutes covered. They keep in the fridge for 4 days and make an excellent make-ahead weekday lunch.
Frequently Asked Questions
Can I make stuffed bell peppers ahead of time?
Yes — stuff the peppers, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 extra minutes to the bake time since they're starting cold. Fully baked peppers also reheat well — cover with foil and warm at 350°F for 20 minutes.
Do I need to pre-cook the bell peppers before stuffing?
No — this recipe roasts the peppers and filling together, and the 35-minute bake time is enough to cook the pepper through until completely tender. If you prefer very soft peppers, blanch them in boiling water for 3–4 minutes before stuffing, which speeds up the bake time to about 25 minutes.
What can I add to the stuffed pepper filling?
Diced tomatoes, sautéed onion and garlic, cream cheese (for creaminess), jalapeños (for heat), and quinoa instead of rice are all excellent additions. For a smoky depth, add 1 tsp of chipotle in adobo sauce. Keep the total filling volume at about 3 cups so the peppers don't overflow.
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