Baked Stuffed Bell Peppers

Name: Baked Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked rice (or quinoa); 1 can black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 cup diced tomatoes (canned or fresh); 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded cheese (optional); Fresh cilantro for garnish (optional)

Highlighted under: Simple Baking Favorites

I absolutely love making Baked Stuffed Bell Peppers because they're such a versatile dish that can cater to any palate. Whether you're a meat lover or vegan, the filling options are endless! I've experimented with various combinations of spices and ingredients, and I find that the blend of rice, beans, and spices works perfectly together within the sweetness of the peppers. It's a fun and colorful meal that's not only satisfying but also looks beautiful on the table.

Created by

Pippa Lawson

Last updated on 2026-02-07T18:33:35.525Z

Creating Baked Stuffed Bell Peppers has become one of my go-to recipes for a weeknight dinner. The vibrant colors of the peppers not only brighten up my kitchen but also make the dish visually appealing. I learned that parboiling the peppers before stuffing them helps to ensure they cook evenly and retain that lovely crunch. It’s a simple step that makes a significant difference in texture.

One of my favorite tips is to personalize the stuffing with leftover grains or proteins. On one occasion, I used quinoa and ground turkey, adding a touch of cumin for flavor. The result was a hearty, nutritious meal that I could feel good about serving my family. Plus, I love that it's a dish that can be prepared in advance!

Why You'll Love This Recipe
A healthy and colorful option that’s packed with nutrients
Versatile filling options to suit every taste preference
Perfect for meal prep and can be frozen for later
Simple to customize for vegetarian or gluten-free diets

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for firm peppers with vibrant colors that are free from blemishes or soft spots. Each color offers a slightly different flavor profile; for instance, red peppers are sweeter, while green peppers have a more robust taste. If you prefer a mild option, go for yellow or orange peppers. This variety not only adds flavor but also a beautiful array of colors to your dish, making it visually appealing.

If you're feeling adventurous, try using a mix of peppers, such as poblano or hatch peppers, for a bit of heat and complexity. Just ensure that the peppers can stand upright so that the filling doesn't spill out during baking. In my experience, medium-sized peppers work best for stuffing as they hold just the right amount of filling without overwhelming the dish.

Customization Ideas

The beauty of Baked Stuffed Bell Peppers lies in their versatility. You can easily swap out the black beans for another variety, like kidney or pinto beans, for a different texture and flavor. Additionally, the rice can be replaced with alternative grains such as quinoa or farro, which also boost the dish's nutritional value. If you're looking for a low-carb option, try cauliflower rice as a substitute; just be aware that it may need less cooking time in the mixture.

For a burst of flavor, consider adding diced onions, garlic, or jalapeños to the filling mix. Cooking these ingredients in a skillet for a few minutes before mixing them with the other components will enhance their flavors and create a more aromatic dish. If you want to add a protein component, cooked ground turkey or sausage can be incorporated into the filling for added satisfaction.

Storage and Reheating Tips

These stuffed peppers are excellent for meal prep! After baking, allow them to cool completely before transferring to an airtight container. They can be stored in the refrigerator for up to four days, making them a great option for quick lunches or dinners. For long-term storage, you can freeze the peppers before or after baking. If freezing beforehand, consider par-cooking them to maintain their texture when reheating; simply bake for 15 minutes before freezing.

To reheat, place the stuffed peppers in a microwave-safe dish and cover them with a damp paper towel to retain moisture. Heat them in 1-minute intervals until warm, or reheat them in an oven at 350°F (175°C) for about 20 minutes. This helps to keep the peppers tender without drying them out. When stored and reheated properly, the flavors continue to meld beautifully, making the dish even more delicious!

Ingredients

Stuffed Bell Peppers

4 large bell peppers (any color)
1 cup cooked rice (or quinoa)
1 can black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (optional)
Fresh cilantro for garnish (optional)

Preparation Steps

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the peppers

Cut the tops off the bell peppers and remove the seeds. Optionally, you can boil them in salted water for 5 minutes to soften slightly.

Mix the filling

In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well.

Stuff the peppers

Fill each bell pepper with the rice mixture. If using cheese, sprinkle some on top of each stuffed pepper.

Bake

Place the stuffed peppers upright in a baking dish. Add a little water to the bottom of the dish to help steam them. Cover with foil and bake for 25 minutes.

Finish and serve

Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender. Garnish with fresh cilantro before serving.

Pro Tips

For added flavor, consider roasting the peppers in the oven for 10 minutes before stuffing them. You can also vary the spices depending on your preferences or what’s available in your pantry.

Serving Suggestions

Baked Stuffed Bell Peppers can be served as a stand-alone dish, but they also pair beautifully with side salads, quinoa, or a creamy avocado sauce, layering on flavors and textures. I often serve them alongside a simple mixed greens salad dressed with a light vinaigrette to balance the richness of the filling. You could even top these peppers with a dollop of sour cream or Greek yogurt for tanginess, which complements the sweetness of the peppers perfectly.

For a more gourmet twist, sprinkle the top with some crumbled feta cheese or drizzle with balsamic reduction before serving. These additions not only enhance the presentation but also elevate the taste profile, making your meal feel more elaborate. Don't hesitate to get creative with garnishes; a squeeze of lime juice can add brightness that cuts through the flavors beautifully.

Troubleshooting Common Issues

If your bell peppers end up too crunchy after baking, it's likely you didn't pre-cook them enough before stuffing. In future, try par-boiling them for around 5 minutes, as suggested, to help soften them. Alternatively, cover the dish tightly with foil during baking, which traps steam and helps keep the peppers moist. If you're worried about overcooking them, check for tenderness after the first 25 minutes and adjust baking time as needed.

Overstuffing the peppers can cause them to break or spill the filling. Make sure to leave a little room at the top to allow for expansion and to prevent a mess during cooking. Lastly, if you find yourself with leftover filling, don't discard it! You can bake it separately in a small dish for a delicious side option, or use it to top a salad for an extra protein boost.

Questions About Recipes

→ Can I prepare stuffed peppers in advance?

Yes! You can prepare the stuffed peppers a day in advance, cover them, and refrigerate until you're ready to bake.

→ Are there alternatives to rice for the filling?

Absolutely! You can use quinoa, couscous, or even advancements like lentils for a different twist.

→ Can I freeze stuffed bell peppers?

Yes, stuffed bell peppers can be frozen both before and after baking. Just ensure they are well-wrapped and stored in an airtight container.

→ What can I use instead of cheese?

If you're avoiding cheese, nutritional yeast can add a cheesy flavor, or simply skip it altogether and enjoy the peppers as they are.