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Rachel White

Stuffed Bell Peppers Recipe

A colorful vegetarian dish featuring bell peppers filled with seasoned rice, black beans, vegetables, and melted cheese baked until tender and flavorful.

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers tops cut and seeds removed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup cooked rice
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro

Method
 

  1. Preheat oven to 375°F.
  2. Lightly grease baking dish and arrange hollowed bell peppers upright.
  3. Heat olive oil in large skillet over medium heat.
  4. Add chopped onion and sauté 4 minutes until soft.
  5. Stir in minced garlic and cook 30 seconds.
  6. Add cooked rice, black beans, corn, and diced tomatoes.
  7. Sprinkle cumin, chili powder, salt, and black pepper evenly.
  8. Cook mixture 5 minutes, stirring frequently.
  9. Remove skillet from heat and stir in ½ cup shredded cheese.
  10. Spoon filling evenly into each pepper cavity.
  11. Cover dish with foil and bake 25 minutes.
  12. Remove foil, sprinkle remaining cheese on top, and bake 5 minutes until melted.
  13. Garnish with chopped cilantro before serving.

Notes

Nutritional Values (Per Serving)

Calories: 430
Total Fat: 14g
Saturated Fat: 6g
Carbohydrates: 58g
Fiber: 11g
Protein: 16g
Vitamin C: 150%
Vitamin A: 40%
Iron: 18%
Folate: 30%
Magnesium: 15%

Additional Notes and Tips

  • Use quinoa instead of rice for extra protein.
  • Add diced jalapeño for more heat.
  • Substitute plant based cheese for vegan option.
  • Let peppers rest 5 minutes before serving.
  • Store refrigerated up to three days in airtight container.