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 rice or quinoa; 1 cup black beans, drained and rinsed; 1 cup corn kernels; 1 cup diced tomatoes (canned or fresh); 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Classic Collection

I absolutely love how stuffed bell peppers bring comfort and excitement into our Sunday meals. Every time I make them, I'm reminded of the colorful variety of flavors that blend together to create a wholesome dish. With bright bell peppers filled with a savory mixture of rice, vegetables, and spices, this recipe not only looks beautiful on the plate but also tastes incredible. It's a perfect way to use up leftover ingredients or simply to enjoy a hearty, healthy meal that the whole family can appreciate.

Created by

Briony Ashcroft

Last updated on 2026-01-12T00:25:38.478Z

Making stuffed bell peppers was a spontaneous decision for our Sunday dinner, and it turned out to be one of the best meals we've had in a while. I decided to mix in some quinoa along with the rice, as it adds a nutty flavor and boosts the protein content. After baking, these peppers become tender and the fillings meld perfectly, creating a delicious, satisfying bite.

I experimented with different spices, finally settling on a unique blend of cumin and paprika, which really highlighted the sweet bell pepper taste. It was such a hit that I think it will become a weekly staple in our household!

        Why You'll Love This Recipe
        Vibrant colors make dinner feel festive and fun.
Versatile filling options allow for customization based on what's in the fridge.
Perfectly wholesome—great for meal prep and packed with nutrients.

      

Understanding the Filling

The filling for these stuffed bell peppers plays a crucial role in delivering flavor and texture. The combination of rice or quinoa with black beans creates a protein-rich base, making this dish wholesome and satisfying. The corn adds a touch of sweetness, while tomatoes contribute moisture. If you're looking to switch things up, consider using cooked lentils or ground turkey instead of black beans; both options will complement the spices beautifully.

Don’t underestimate the importance of seasoning! The cumin and smoked paprika give a warm, smoky flavor profile that enhances the dish. If you prefer a bit of heat, feel free to add diced jalapeños or a sprinkle of cayenne pepper. Remember, tasting your filling before stuffing the peppers is key—adjust the spices according to your preference to ensure each bite is packed with flavor.

Perfectly Baking Your Peppers

Baking the stuffed peppers properly is essential for achieving that perfect balance of tenderness and flavor. When placing the peppers in the baking dish, ensure they stand upright to allow even cooking. The splash of water at the bottom creates steam, which helps to cook the peppers through without drying them out. If you prefer slightly charred edges, remove the foil during the last 10 minutes of baking and set your oven to broil for a couple of minutes, watching closely to avoid burning.

Check the doneness of your peppers by gently pressing on the sides; they should feel soft but not mushy. Aim for about 30 to 40 minutes of baking time. If you notice they are browning too quickly while the filling remains undercooked, lower the oven temperature slightly. This method ensures each pepper is cooked perfectly but retains a slight crunch.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked rice or quinoa
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Prepare your ingredients before starting to ensure a smooth cooking process.

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Peppers

Cut the tops off the bell peppers and remove the seeds. Lightly season the insides with salt.

Make the Filling

In a mixing bowl, combine the rice/quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well to combine.

Stuff the Peppers

Fill each bell pepper with the mixture, pressing down lightly to pack it in. Top with shredded cheese if desired.

Bake

Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish, cover with foil, and bake for 30 minutes. Remove the foil in the last 10 minutes for a bubbly topping.

Garnish and Serve

Once done, let cool for a few minutes, garnish with fresh cilantro, and enjoy!

Enjoy these stuffed peppers hot from the oven!

Pro Tips

Feel free to get creative with the filling! You can add ground meat, different beans, or even vegetables like zucchini or mushrooms based on what you like or have on hand.

Storing and Reheating

If you have leftovers, store the stuffed peppers in an airtight container in the refrigerator for up to three days. To reheat, simply place them in a microwave-safe dish and cover with a damp paper towel; this keeps the peppers moist. Microwave on medium power for 2-4 minutes, checking for warmth in the center. Alternatively, you can reheat in the oven at 350°F (175°C) covered with foil for about 15-20 minutes until heated through.

Freezing stuffed peppers is a great meal prep option. Before baking, individually wrap them in plastic wrap and store them in a freezer-safe container. They will keep well for up to three months. To cook from frozen, preheat your oven and add an extra 10-15 minutes to the baking time, covering them to start to ensure they thaw out before browning.

Creative Variations

Don’t hesitate to get creative with the fillings! You can swap out the beans for chickpeas or use a mix of grains like bulgur or farro. For a Mediterranean twist, try adding feta cheese, olives, and herbs such as oregano and basil. For a Mexican flair, incorporate chorizo or taco seasoning along with some fresh lime juice and avocado on top before serving.

Vegetarian or vegan? Omit the cheese and use nutritional yeast for a cheesy flavor. Additionally, consider adding leafy greens like spinach or kale to the filling for extra nutrients, which also helps to reduce food waste by incorporating any wilting veggies you may have.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers ahead of time. Store them covered in the refrigerator for up to 24 hours before baking.

→ What other fillings can I use?

You can use ground turkey, mushrooms, rice, lentils, or any vegetables you prefer as filling options.

→ Can I freeze stuffed peppers?

Absolutely! Just make sure to wrap them tightly in plastic wrap and then foil before freezing. To reheat, bake directly from frozen, adding extra cooking time.

→ What can I serve with stuffed peppers?

These peppers are great on their own, but you can also serve them with a side salad or some crusty bread for a complete meal.