Sunday Stuffed Bell Peppers

Name: Sunday Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked jasmine rice; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn, frozen or canned; 1 teaspoon cumin; 1 teaspoon chili powder; 1 cup shredded cheese (cheddar or Monterey Jack); Salt and pepper to taste; 1 tablespoon olive oil; Fresh cilantro for garnish (optional)

Highlighted under: Comfort Food

I love Sundays, and there’s something special about preparing stuffed bell peppers for a family gathering. This recipe has become my go-to dish because it’s colorful, nutritious, and bursting with flavor. The vibrant peppers serve as edible bowls filled with a delicious mixture of rice, beans, and spices, all topped with melted cheese. It's a fun and interactive meal that everyone enjoys while catching up and sharing stories. Plus, you can easily customize the filling to suit everyone's tastes, making it perfect for any occasion.

Created by

Jocelyn Parker

Last updated on 2026-01-13T05:19:15.904Z

When I first tried making stuffed bell peppers, I never imagined how delightful the combination of flavors would be. The secret to my recipe is a good balance of spices and fresh ingredients, which really enhances the overall taste. Using a mix of jasmine rice and black beans not only adds a lovely texture but also provides a nutritional punch that keeps everyone satisfied.

I also discovered that blanching the peppers for a few minutes before stuffing them ensures they’re tender yet firm enough to hold the filling. It’s a simple step that makes a world of difference in presentation and taste!

        Why You'll Love This Recipe
        Colorful and healthy presentation that makes dining fun
Easy to customize with various fillings for different tastes
Great for meal prep, as they reheat wonderfully!

      

Choosing the Right Peppers

For this recipe, selecting the right bell peppers can make a significant difference in both presentation and flavor. Look for firm peppers with shiny skin, which indicates freshness. Any color will do, but I prefer a mix for a vibrant look on the table. Green peppers lend a slightly more bitter flavor, while red, yellow, and orange peppers are sweeter, which can complement the savory stuffing beautifully.

If you've got an allergy or preference, feel free to swap bell peppers for other varieties, such as poblano or Anaheim. These types will yield a different flavor profile with a subtle heat. Just remember that the size and shape of your chosen peppers may affect cooking time. Ensure they are large enough to hold the filling without spilling.

Cheese Choices and Flavor Enhancements

The cheese adds not only creaminess but also a delightful melty texture that brings the dish together. Shredded cheddar or Monterey Jack work wonders, but you can also experiment with pepper jack for a spicy kick or mozzarella for a gooey stretch. Alternatively, if you want to keep it dairy-free, consider using vegan cheese or nutritional yeast for a cheesy flavor without the dairy.

You can also think about enhancing the filling with additional spices or vegetables. Adding diced tomatoes or chopped onions brings extra moisture and sweetness. If you love herbaceous flavors, include fresh oregano or basil. A squeeze of fresh lime juice before serving can brighten the flavors and elevate the meal.

Ingredients

Gather these fresh ingredients before you start cooking:

Stuffed Bell Peppers Ingredients

4 large bell peppers (any color)
1 cup cooked jasmine rice
1 can (15 oz) black beans, rinsed and drained
1 cup corn, frozen or canned
1 teaspoon cumin
1 teaspoon chili powder
1 cup shredded cheese (cheddar or Monterey Jack)
Salt and pepper to taste
1 tablespoon olive oil
Fresh cilantro for garnish (optional)

Make sure to have all your ingredients ready before you start to ensure a smooth cooking process!

Instructions

Follow these simple steps to create your stuffed bell peppers:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. If desired, you can blanch the peppers in boiling water for about 5 minutes for extra tenderness.

Make the Filling

In a large bowl, combine the cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

Stuff & Bake

Spoon the filling mixture generously into each pepper, packing it down lightly. Place the stuffed peppers upright in a baking dish, drizzle with olive oil, and cover with foil. Bake for 25 minutes.

Add Cheese & Final Bake

Remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 5 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.

Serve your stuffed bell peppers warm, garnished with fresh cilantro if desired. Enjoy!

Pro Tips

Feel free to mix and match any ingredients for the filling, such as adding diced tomatoes or chopped spinach. You can also substitute quinoa or farro for the rice for a different texture.

Make-Ahead and Storage Tips

These stuffed bell peppers are excellent for meal prep. You can assemble them up to a day in advance and store them in the refrigerator, covered. When you’re ready to bake, just preheat the oven and follow the usual instructions—there's no need to thaw if they’ve been refrigerated. If you’re looking to freeze them, wrap each pepper in plastic wrap or foil after stuffing and freeze for up to three months. Just bake from frozen, adding an extra 10-15 minutes to the cooking time.

To maintain the peppers' texture when reheating, I recommend covering them with foil. This reduces the chances of the peppers drying out and keeps them moist. Test for doneness by piercing with a fork—the peppers should be tender to the bite without losing their shape.

Serving Suggestions

When it comes to serving, consider a bed of rice or a simple salad to complement the stuffed peppers. This meal loves company, so think about including sides like guacamole, sour cream, or a fresh salsa to accompany each pepper. The vibrant colors and flavors will make your meal table festive and inviting.

For a twist, try serving the stuffed peppers in a soft tortilla for a delicious wrap. You can also sprinkle some chopped fresh cilantro or a drizzle of your favorite hot sauce before serving for an added flavor boost. Clever garnishes not only enhance the dish visually but also enrich the eating experience.

Questions About Recipes

→ Can I prepare the stuffed peppers in advance?

Yes, you can prepare the filling and stuff the peppers a day ahead, storing them in the fridge. Just bake them freshly when you're ready to serve!

→ Are there any vegetarian options for the stuffing?

Absolutely! You can replace the beans with lentils or add more vegetables like zucchini or mushrooms for a hearty vegetarian filling.

→ How long do leftovers last in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or microwave.

→ Can I freeze the stuffed bell peppers?

Yes, you can freeze stuffed peppers after baking. Place them in a freezer-safe container and they can last up to 3 months. Reheat them directly from frozen!