Go Back
Stuffed bell peppers filled with beef, rice and melted cheese

Stuffed Bell Peppers

Bell peppers stuffed with seasoned rice, black beans and tomatoes, topped with melted cheese. A meatless dinner that reheats well.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup cooked rice
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup shredded cheddar or Monterey Jack divided

Method
 

  1. Preheat the oven to 375°F. Cut the tops off the peppers and remove the seeds and ribs. Stand the peppers in a baking dish.
  2. In a bowl, stir together the rice, beans, tomatoes, chili powder, cumin, garlic powder, salt and half of the cheese.
  3. Spoon the filling into the peppers, mounding it on top.
  4. Pour ¼ cup of water into the bottom of the dish and cover tightly with foil.
  5. Bake for 25 minutes. Uncover, sprinkle with the remaining cheese and bake for 10–15 minutes more, until the peppers are tender and the cheese is melted.

Notes

  • Stir ½ cup of corn into the filling.
  • Use salsa in place of the diced tomatoes for extra flavor.
  • Chop the pepper tops and add them to the filling so nothing goes to waste.