Summer evenings call for meals that are as vibrant and effortless as the season itself. These 45 Easy Summer Dinner Ideas deliver fresh, bold flavors and satisfying textures in just 40 minutes total. Think juicy grilled proteins, crisp salads, and zesty pastas that burst with seasonal produce. Each dish is designed to keep you out of the kitchen and into the sunshine, making weeknights feel like a breeze.
From tangy citrus marinades to creamy avocado finishes, every bite is a celebration of summer’s best ingredients. Whether you’re hosting a backyard gathering or enjoying a quiet night in, these recipes are your ticket to stress-free, delicious dinners. With minimal prep and cook time, you’ll savor every moment—both in and out of the kitchen.
Ingredients for Stuffed Bell Peppers
- 4 red bell peppers (halved and seeded)
- Extra-virgin olive oil, for drizzling
- 1½ cups white cheddar cheese (shredded; substitute with Monterey Jack or pepper jack for a twist)
- Avocado slices or guacamole, for serving
- Lime wedges, for serving
- Sea salt and freshly ground black pepper, to taste
- Filling:
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, grated
- 2 jalapeños, diced (remove seeds for less heat; add extra for more spice)
- 2 scallions, chopped
- 1 teaspoon lime zest
- 1½ tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cayenne (adjust to taste)
- 1 teaspoon sea salt
- ½ cup finely chopped cilantro (substitute with parsley if preferred)
- 3 cups cooked white jasmine rice (substitute with brown rice or quinoa)
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups corn kernels (fresh, frozen, or canned)
Step-by-Step Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Prepare the peppers: Slice the bell peppers in half lengthwise, remove the seeds and membranes, and place them cut side up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, then tip out and discard any liquid that pools inside the peppers. Set aside.
- Make the filling: In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the cooked rice, black beans, and corn until well combined.
- Stuff the peppers: Scoop the filling evenly into the pepper halves. Top each with shredded white cheddar cheese.
- Broil or bake: Broil for 2 to 5 minutes, or until the cheese is bubbling and lightly browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted and golden.
- Serve: Garnish with avocado slices or guacamole, lime wedges, and extra jalapeños if desired. Enjoy warm!
Spice It Up: Sauce and Topping Ideas
Take your stuffed peppers to the next level with a drizzle of creamy chipotle sauce (mix 1/4 cup mayo, 1 tablespoon lime juice, and 1 teaspoon chipotle powder) or a dollop of zesty salsa verde. For a fresh twist, add a handful of crumbled cotija cheese or a sprinkle of toasted pumpkin seeds for crunch.
Perfect Pairings: Serving Suggestions
These stuffed peppers shine alongside a cool cucumber salad or a simple grilled corn on the cob. For a heartier meal, pair them with cilantro-lime quinoa or a side of tortilla chips and guacamole. Don’t forget the lime wedges for an extra pop of citrus!
Make It Ahead: Storage and Reheating Tips
Prepped peppers can be stored in the fridge for up to 2 days before baking. Leftovers? Keep them in an airtight container for 3-4 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes until warmed through.
Mix It Up: Recipe Variations
Swap the white cheddar for pepper jack cheese for a spicier kick, or use quinoa instead of rice for a gluten-free option. For a meaty twist, add cooked ground turkey or chorizo to the filling. Vegetarian? Try adding roasted sweet potatoes for extra flavor.
Quick Tips: Time-Saving Hacks
Use pre-cooked rice and canned beans to cut down on prep time. Pre-chop your veggies the night before for an even quicker assembly. If you’re short on time, skip the broiling step and just bake the peppers until the cheese is melted—they’ll still be delicious!
45 Easy Summer Dinner Ideas
Ingredients
- 4 red bell peppers
- Extra-virgin olive oil, for drizzling
- 1½ cups white cheddar cheese
- Avocado slices or guacamole, for serving
- Lime wedges, for serving
- Sea salt and freshly ground black pepper
Filling
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, grated
- 2 jalapeños, diced, more for topping, if desired
- 2 scallions, chopped
- 1 teaspoon lime zest
- 1½ tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon corriander
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- ½ cup finely chopped cilantro
- 3 cups cooked white jasmine rice
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups corn kernels
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
- Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
- Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.