Sunday Stuffed Bell Peppers

Name: Sunday Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked rice (white or brown); 1 can black beans, drained and rinsed; 1 cup corn (fresh or frozen); 1 tsp cumin; 1 tsp paprika; 1/2 tsp garlic powder; Salt and pepper to taste; 1 cup shredded cheese (cheddar or Mexican blend); Fresh cilantro for garnish

Highlighted under: Hearty Recipes

I love making stuffed bell peppers on lazy Sundays, when I can take my time to layer flavors and enjoy the cooking process. Each pepper is like a little treasure chest filled with a savory mix of rice, beans, spices, and cheese. The vibrant colors of the peppers add such cheerfulness to the table, and the smell of them roasting in the oven fills my kitchen with warmth. With a bit of preparation, I can create a dish that's not only comforting but also satisfying and nutritious for my family.

Created by

Greer Montgomery

Last updated on 2026-01-12T00:25:37.709Z

When I first made stuffed bell peppers, I was amazed at how versatile they are. I experimented with various fillings, from ground beef to quinoa, and discovered that the combination of spices can completely transform the dish. This weekend, I decided to stick to a hearty vegetarian mix, and it turned out wonderfully.

One tip I learned is to roast the peppers beforehand for about 10 minutes before stuffing them. This gives them a tender texture while preventing them from becoming too soggy during the bake. It’s that little detail that helps bring out the flavors in every bite!

Why You'll Love These Stuffed Peppers
Colorful and visually appealing for the family table
Rich flavors enhanced by a blend of spices and cheese
Nutritious and filling, perfect for a wholesome meal

The Perfect Bell Peppers

Choosing the right bell peppers is essential for maximizing flavor and nutrition. Opt for fresh, firm peppers that are vibrant in color. Red, yellow, and orange varieties tend to be sweeter than green, which can lend an unintended bitterness to your dish. Additionally, large-sized peppers allow for more filling, so look for those that are roughly the size of your fist.

Don't rush the prepping process! After slicing the tops off, remove the seeds carefully to prevent a bitter taste. If you're looking for a twist, try roasting the pepper halves in the oven for about 10 minutes before stuffing them—this adds a smoky flavor that elevates the overall dish.

Flavorful Filling Techniques

The rice and bean mixture is customizable, so feel free to experiment with spices according to your family's palate. Adding a touch of lime juice can brighten the flavors, while chopped onions or bell pepper stems mixed into the filling can provide added texture and complexity. For a protein boost, consider incorporating ground turkey or diced chicken into the filling—just be sure to cook the meat beforehand and adjust your seasonings accordingly.

Ensure to mix the filling thoroughly until evenly combined. This allows the spices to coat every grain of rice and bean, resulting in a cohesive flavor profile. If the mixture feels a bit dry, adding a splash of vegetable or chicken broth can enhance moisture without overwhelming the taste.

Ingredients

Gather the following ingredients to prepare delicious stuffed bell peppers:

Stuffed Bell Peppers Ingredients

4 large bell peppers (any color)
1 cup cooked rice (white or brown)
1 can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish

With these ingredients ready, you are all set to create a wonderful dish!

Instructions

Follow these steps to prepare your stuffed bell peppers:

Prepare the Bell Peppers

Slice the tops off the bell peppers and remove the seeds. Preheat your oven to 375°F (190°C).

Cook the Filling

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

Stuff the Peppers

Spoon the rice mixture into each bell pepper, pressing down to pack it in tightly. Top with shredded cheese.

Bake the Peppers

Place the stuffed peppers upright in a baking dish. Add a little water to the bottom of the dish, cover with foil, and bake for 30 minutes.

Finish Baking

Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Garnish with fresh cilantro before serving.

Enjoy your delicious Sunday stuffed bell peppers!

Pro Tips

For extra flavor, experiment with different spices or add diced tomatoes to the filling. You can also substitute quinoa for rice for a healthier option.

Storage and Reheating Tips

Stuffed peppers store well in the refrigerator for up to three days, making them a great option for meal prep. To store, simply place them in an airtight container and keep them cool. You can also freeze them before baking. Wrap each pepper tightly in plastic wrap and foil; they can last up to three months in the freezer. When you're ready to cook, thaw them in the refrigerator overnight before baking as directed.

To reheat, cover the peppers with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes. This keeps the filling moist and the cheese melty. If you're in a hurry, you can microwave them, but be cautious as this may result in rubbery cheese—microwave in short intervals, checking frequently.

Serving Suggestions

Stuffed bell peppers can be a complete meal on their own, but adding a fresh salad or a side of quinoa can elevate your dining experience. Consider a zesty cucumber salad with vinaigrette—its crunch complements the soft peppers beautifully. You can also serve them with a dollop of sour cream or avocado slices for creaminess.

For a fun twist during gatherings, try making mini stuffed peppers using smaller sweet peppers or even jalapeños for a spicier kick. These bite-sized versions are perfect for appetizers. To amp up presentation, consider serving on a bed of greens or drizzling a homemade sauce around the dish for added flair.

Questions About Recipes

→ Can I prepare the stuffed peppers in advance?

Yes, you can assemble and refrigerate them for up to a day before baking.

→ What other fillings can I use?

You can use ground turkey, lentils, or even switch out the beans and corn for chopped vegetables.

→ Can I freeze stuffed bell peppers?

Absolutely! Freeze them before baking. Just thaw and cook as directed when you’re ready to eat.

→ How do I choose ripe bell peppers?

Look for firm, glossy skin with no blemishes. The color should be vibrant, indicating ripeness.