Roasted Stuffed Bell Peppers

Name: Roasted Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup cooked rice; 1 can black beans, drained and rinsed; 1 cup corn kernels; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 large bell peppers (any color); 1 tablespoon olive oil; 1 cup shredded cheese (optional)

Highlighted under: Cozy Collection

I love making Roasted Stuffed Bell Peppers for a hearty meal that's packed with flavor. The combination of colorful bell peppers filled with a savory mixture of rice, beans, and spices creates a dish that's not only visually appealing but also nutritious. Every bite is a delight, balancing the natural sweetness of the peppers with the savory filling. Plus, it’s perfect for meal prepping! I often make a batch to enjoy throughout the week, and they reheat beautifully, making weeknight dinners a breeze.

Created by

Elodie March

Last updated on 2026-01-08T11:45:44.178Z

When I first tried making Roasted Stuffed Bell Peppers, I was amazed at how simple yet impressive they turned out. I experimented with different fillings, but the classic rice and bean combination won my heart. I learned that baking the peppers until they’re tender while keeping the filling slightly undercooked allows everything to meld together beautifully. This way, each bite is a burst of flavor.

What I love most about this recipe is its versatility. You can tailor the filling to suit your tastes—add ground meat, or use quinoa for a gluten-free option. And if you’re not keen on spicy flavors, you can simply reduce the chilies. Sharing these bell peppers with family is always a hit, and the vibrant colors make them attractive on any dinner table.

        Why You'll Love These Bell Peppers
        Fresh and vibrant flavors that brighten any meal
Hearty filling that satisfies without being heavy
A visually stunning dish perfect for impressing guests

      

Understanding the Filling

The filling in roasted stuffed bell peppers is not just a blend of ingredients; it's the heart of the dish. The cooked rice acts as a base, providing a neutral flavor and firm texture that balances the sweetness of the peppers. I recommend using medium or long-grain rice for the best results; short-grain rice can become too sticky. Black beans and corn not only add fiber and protein but also a delightful contrast in textures. Their earthy and sweet notes enrich the overall flavor profile.

Seasoning plays a crucial role in elevating the filling. The smoky depth from paprika pairs beautifully with cumin's warm, aromatic qualities, creating layers of flavor with every bite. When mixing in salt and pepper, taste as you go. This ensures the filling is well-seasoned and ready to complement the natural sweetness of the peppers. Don’t hesitate to experiment with other spices like chili powder or oregano for a twist that suits your taste.

Choosing and Preparing Bell Peppers

Selecting the right bell peppers can enhance both the aesthetic and flavor of the dish. While any color works, red, yellow, and orange peppers typically offer a sweeter taste compared to green ones. Look for firm peppers with smooth skin and vibrant color; this indicates freshness. When preparing the peppers, slicing the tops off allows for easy stuffing. Make sure to remove all seeds, as they can add unwanted bitterness to your dish.

Another tip when roasting these peppers is to ensure they stand upright without toppling. A simple trick is to slice a thin layer off the bottom of each pepper to create a flat base—just be careful not to make a hole! After adding the filling, adding a layer of cheese on top can drastically improve the flavor, giving a deliciously gooey texture that pairs well with the firmness of the stuffed peppers.

Ingredients

Gather the following ingredients to create your delicious roasted stuffed bell peppers:

Stuffing:

1 cup cooked rice
1 can black beans, drained and rinsed
1 cup corn kernels
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Peppers:

4 large bell peppers (any color)
1 tablespoon olive oil
1 cup shredded cheese (optional)

Ensure all ingredients are prepped before beginning the cooking process.

Instructions

Follow these steps to create perfectly roasted stuffed bell peppers:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Drizzle with olive oil and place them upright in a baking dish.

Make the Filling

In a large bowl, combine the cooked rice, black beans, corn, cumin, smoked paprika, salt, and pepper. Mix well to ensure all ingredients are uniform.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it tightly. If using cheese, sprinkle it generously on top of the filling.

Roast the Peppers

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is bubbly.

Let the peppers cool slightly before serving. Enjoy your delicious meal!

Pro Tips

For an extra kick, consider adding diced green chilies or jalapeños to the filling. You can also garnish with fresh cilantro or avocado for added flavor.

Make-Ahead and Storage

These roasted stuffed bell peppers are excellent candidates for meal prep. You can assemble them up to a day in advance; simply store the stuffed peppers covered in the refrigerator until you're ready to bake. This not only saves time on busy weeknights but also allows the flavors to meld! If you're planning to freeze them, do so before roasting. Wrap each stuffed pepper in plastic wrap followed by foil to prevent freezer burn; they can be stored for up to three months.

When you're ready to enjoy your frozen stuffed pepper, there’s no need to thaw them first. Just bake from frozen at 375°F (190°C) for 40-45 minutes, covered with foil, to ensure they heat through evenly. Remove the foil for the last 10 minutes to allow the cheese to get bubbly and slightly golden.

Variations and Customizations

Feel free to get creative with the filling! If you want to add more protein, consider incorporating ground turkey or beef, ensuring it’s pre-cooked. Alternatively, for a vegetarian twist, you can increase the beans and add diced zucchini or mushrooms for added texture. Quinoa can also replace rice, providing a nutty flavor and additional protein, making this dish gluten-free.

For an extra kick, adding diced jalapeños or a splash of hot sauce to the filling can spice things up. When serving, a dollop of sour cream or a sprinkle of fresh cilantro can add freshness and enhance the overall flavor experience. Consider side dishes like a light salad or corn on the cob to complement the hearty stuffed peppers.

Questions About Recipes

→ Can I make these bell peppers ahead of time?

Absolutely! You can prepare the stuffed peppers a day in advance and store them in the fridge. Just bake them before serving.

→ What can I use instead of rice?

You can substitute quinoa, couscous, or even cauliflower rice for a low-carb option.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

→ Can I freeze stuffed peppers?

Yes! You can freeze uncooked stuffed peppers. Just wrap them tightly in plastic wrap and store in a freezer-safe container.