Stuffed Bell Peppers with Rice and Beans: Weeknight Hero

You want dinner that hits hard on flavor, not your wallet or your time. These stuffed bell peppers are the 1-2 punch: hearty enough to satisfy carnivores, budget-friendly enough to keep your bank account calm.

We’re talking smoky spices, creamy beans, and fluffy rice tucked into sweet peppers that roast to perfection.

No weird ingredients, no culinary gymnastics—just simple moves with big results. And yes, they reheat like a dream.

What Makes This Special

This isn’t another bland “healthy” recipe. The peppers caramelize at the edges, the filling gets a crispy top, and every bite blends tender pepper with savory rice and beans.

It’s the comfort of a casserole in a handheld package—without the 90-minute time trap.

It’s also insanely flexible. Vegan? Easy.

Want it cheesy? Go for it. Meal prep?

It’s built for that. And you can scale the spices from mild to “call the fire department,” your call.

Stuffed Bell Peppers with Rice and Beans: Weeknight Hero

Recipe by Wendy CarterCourse: Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

320

kcal

Gather Your Ingredients

• 3 large bell peppers (any color), halved lengthwise and seeded

• 1 cup cooked rice (white, brown, or jasmine; day-old is great)

• 1 can (15 oz) black beans, drained and rinsed

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 cup corn kernels (frozen or canned, drained)

• 1 can (14.5 oz) diced tomatoes, drained

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder (more if you like heat)

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt, plus more to taste

• Black pepper, to taste

• 2 tablespoons olive oil

• 3/4 cup shredded cheese (cheddar, jack, or mozzarella; optional)

• Fresh cilantro or green onions, chopped, for garnish

• Lime wedges, for serving (optional but clutch)

Let’s Get Cooking – Instructions

• Preheat the oven: Set to 400ºF (200ºC). Line a baking sheet or a casserole dish with parchment for easy cleanup.
• Prep the peppers: Slice peppers in half lengthwise, remove seeds and membranes. Rub with 1 tablespoon olive oil and a pinch of salt. Place cut-side up in the dish.
• Soften the aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds—fragrant, not burned.
• Build the filling: Add tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Toast spices for 30–45 seconds. Stir in diced tomatoes and cook 2 minutes to reduce excess liquid.
• Fold in the good stuff: Add cooked rice, black beans, and corn. Stir to combine and heat through. Taste and adjust salt/heat. If it feels dry, splash in 1–2 tablespoons water or broth.
• Stuff the peppers: Spoon the filling into each pepper half, mounding slightly. If using cheese, sprinkle half now for melty-inside vibes.
• Roast: Cover loosely with foil and bake 20 minutes. Remove foil, top with remaining cheese, and bake 10–15 minutes more, until peppers are tender and the top is golden with lightly crisp edges.
• Finish and serve: Rest 5 minutes. Garnish with cilantro or green onions. Squeeze lime over the top for that zingy finish—trust me, it wakes everything up.

Storage Tips

• Fridge: Store in an airtight container up to 4 days. Reheat covered at 350°F for 10–12 minutes or microwave 60–90 seconds.
• Freezer: Wrap individual halves tightly and freeze up to 2 months. Reheat from frozen at 375°F for 25–30 minutes, covered, then uncover for 5 minutes.
• Meal prep pro tip: Keep garnishes (herbs, lime, salsa) separate until serving for max freshness.

Healthy Highlights

• High-fiber combo: Beans + brown rice = fiber that keeps you full and supports gut health.
• Plant-based protein: Black beans deliver steady energy without a meat hangover.
• Micronutrient boost: Bell peppers bring vitamin C, vitamin A, and antioxidants.
  

  Bright colors aren’t just for Instagram.

• Smart carbs: Balanced with protein and veggies, so your energy curve stays smooth, not rollercoaster-y.

Nutrition Stats

Approximate per stuffed half with cheese (varies by brand and exact amounts):

• Calories: 320
• Protein: 12–14 g
• Carbs: 44–48 g
• Fiber: 9–11 g
• Fat: 9–11 g
• Sodium: 450–600 mg

Without cheese, subtract roughly 40 calories and 2–3 g fat, and adjust sodium slightly. IMO, the lime and herbs add flavor without adding calories—free upgrade.

What Can Go Wrong

• Soggy peppers: Overcrowding traps steam. Use a larger pan or bake in two batches.
• Watery filling:</-strong> Didn’t drain tomatoes/beans well?
  

  Simmer the filling a bit longer to reduce moisture.

• Undercooked peppers: Your peppers were thick or cold. Add 5–10 minutes covered, then finish uncovered.
• Bland results: Skimped on salt or acid. Season to taste and finish with lime—yes, it matters.
• Dry filling: Add a splash of broth or a spoon of salsa while mixing to restore moisture.

Mix It Up

• Protein swap: Add 1/2 pound cooked ground turkey, beef, or plant-based crumbles to the filling.
• Grain options: Try quinoa, farro, or cauliflower rice (for lower carbs).
  

  Adjust moisture since cauli rice releases water.

• Bean remix: Pinto, kidney, or chickpeas play well here. Use what you’ve got.
• Flavor lanes: Go Mediterranean with oregano, olives, feta; or Tex-Mex with chipotle and salsa; or Indian-inspired with garam masala and peas.
• Cheese choices: Cheddar for sharpness, pepper jack for heat, or feta for tang. Or skip it and add avocado after baking.
• Veg boost: Stir in chopped spinach, zucchini, or mushrooms when sautéing onions.

FAQ

Can I make this vegan?

Yes.

Skip the cheese or use a dairy-free alternative. Everything else is naturally plant-based, and the flavor still slaps.

Do I need to pre-cook the peppers?

No. Baking covered first softens them nicely.

If you prefer ultra-tender peppers, pre-bake empty halves for 8–10 minutes.

Can I use uncooked rice?

Use cooked rice for reliability. Uncooked rice needs extra liquid and time, which can lead to soggy peppers and underdone grains—not fun.

How do I add more heat?

Mix in minced jalapeño, chipotle in adobo, extra chili powder, or a dash of hot sauce. A pinch of cayenne also works if you’re feeling bold.

What if I only have mini peppers?

Great for appetizers.

Halve, seed, and roast stuffed minis for 12–15 minutes uncovered. Use finely chopped filling to fit the smaller cavities.

Can I make it ahead?

Assemble and refrigerate up to 24 hours. Bake an extra 5–10 minutes since you’re starting cold.

Or bake fully, cool, and reheat as needed.

In Conclusion

Stuffed Bell Peppers with Rice and Beans are that rare win: fast, affordable, customizable, and wildly satisfying. They look impressive, taste like comfort, and handle leftovers like a champ.

Keep the spices bold, the lime handy, and your sheet pan ready.

Weeknight dinner? Upgraded. FYI, you’ll probably want seconds.