Stuffed peppers are a vibrant, satisfying dish that combines bold flavors and wholesome ingredients in every bite. The tender, slightly sweet bell peppers cradle a hearty filling of seasoned rice, savory ground meat, and melted cheese, creating a perfect harmony of textures. With just 20 minutes of prep and 20 minutes of cooking, this recipe is a quick yet impressive meal that feels indulgent without being complicated. The aroma of roasted peppers and spices will fill your kitchen, promising a comforting and delicious experience.
Each bite offers a delightful contrast—the crisp exterior of the pepper gives way to a soft, flavorful interior bursting with richness. Whether you’re serving it for a weeknight dinner or a special occasion, these stuffed peppers are sure to impress. The blend of herbs, spices, and gooey cheese creates a dish that’s as visually appealing as it is tasty. It’s a meal that nourishes the body and soul, leaving you satisfied and eager for seconds.
Ingredients for Stuffed Peppers
- 4 red bell peppers (halved lengthwise, seeds and membranes removed)
- 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). 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. 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 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!
Creative Toppings and Sauces to Elevate Your Stuffed Peppers
Take your stuffed peppers to the next level with fun toppings and sauces! Try a dollop of creamy guacamole or a drizzle of spicy sriracha mayo for extra flavor. For a fresh twist, add pickled red onions or a sprinkle of crumbled cotija cheese. These additions bring texture and depth to every bite.
Perfect Pairings: What to Serve with Stuffed Peppers
These stuffed peppers are a meal on their own, but they pair beautifully with a simple green salad or warm tortilla chips. For a heartier spread, add grilled chicken or shrimp skewers. Don’t forget a refreshing drink like sparkling limeade or iced hibiscus tea to complete the meal.
How to Store and Reheat Your Stuffed Peppers?
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes until warmed through. For best results, add a splash of water or broth to keep them moist.
Quick Tips to Save Time in the Kitchen
Use pre-cooked rice and canned beans to cut down on prep time. If you’re short on time, skip broiling and simply bake the peppers until the cheese melts. You can also prep the filling a day ahead and assemble just before baking for a stress-free dinner.
Recipe Variations to Try
Switch things up by using quinoa instead of rice or adding ground turkey for a protein boost. For a vegan version, skip the cheese or use a dairy-free alternative. Experiment with different peppers like poblano or yellow bell peppers for a unique twist.
Stuffed Peppers
Ingredients
Main 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.