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–+ servings

Vegetarian Stuffed Bell Peppers

These smoky, cumin-spiced stuffed bell peppers are filled with a creamy mix of rice, black beans, and corn, making them a healthy yet comforting dish perfect for any occasion.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

Peppers

  • 4 pieces bell peppers (any color) Trimmed and cored

Filling

  • 1 cup cooked rice (white, brown, or a mix) Cooled
  • 1 cup black beans Rinsed and drained
  • 1 cup corn Fresh, frozen, or canned and drained
  • 1 small onion Finely chopped
  • 2 cloves garlic Minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper To taste

Topping (optional)

  • 1 cup shredded cheese Cheddar, Monterey Jack, or pepper jack
  • Fresh cilantro Chopped, for garnish

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove seeds and membranes. If needed, level the bottoms so peppers stand upright.
  • Heat a skillet over medium heat with a tablespoon of oil. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add garlic and cook for 30 seconds more.

Filling

  • In a large bowl, stir together the cooked rice, black beans, corn, sautéed onion and garlic, cumin, chili powder, salt, and pepper. Taste and adjust seasoning.

Assembly and Baking

  • Spoon the mixture into each pepper, pressing lightly so the filling is compact but not overpacked.
  • Arrange the stuffed peppers upright in a baking dish. Sprinkle cheese on top if using.
  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove foil and bake an additional 10–15 minutes until peppers are tender and cheese is golden.
  • Let cool for 5 minutes, then garnish with fresh cilantro and serve.

Notes

For a vegan version, omit cheese or top with sliced avocado before serving. Store cooled leftovers in an airtight container for up to 3–4 days. Individual baked peppers can be frozen for up to 3 months.