Recipe: Vegetarian Stuffed Peppers with Rice and Beans

2026-03-12

Serves: 6 halves · Total time: ~50 minutes · Why it works: beans + rice give protein and structure; baking softens peppers without sogginess.

Ingredients:
- 3 bell peppers, halved and seeded
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder, 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 cup canned diced tomatoes (drained)
- 1 cup shredded Monterey Jack or cheddar
- 2 tbsp olive oil
- Salt, pepper, cilantro, lime

Method:
1) Heat oven to 400°F. Brush pepper halves with a little oil and a pinch of salt; place cut side up in a baking dish.
2) In a skillet, warm oil over medium. Sauté onion 4 minutes; add garlic and spices, cook 1 minute.
3) Stir in rice, beans, corn, tomatoes, 1/2 tsp salt, and pepper. Heat through.
4) Stuff peppers with mixture; top with cheese. Cover with foil.
5) Bake 20 minutes covered, then 10–12 uncovered until peppers are tender and cheese melts.
6) Finish with cilantro and lime juice.

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