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–+ servings
Stuffed Peppers

Savory Stuffed Peppers Bursting with Flavor and Freshness

Delight in these Stuffed Peppers filled with a zesty rice mix, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Red Bell Peppers Substitute with poblano for a spicy kick.
For the Zesty Rice Filling
  • 2 cups Cooked White Jasmine Rice Can substitute with quinoa or brown rice.
  • 1 can Cooked Black Beans Rinse before using.
  • 1 cup Corn Kernels Use frozen or fresh.
  • 2 cloves Garlic Minced fresh preferred; garlic powder is acceptable.
  • 1 piece Jalapeños Adjust based on spice tolerance.
  • 2 pieces Scallions Can swap with diced onions.
  • 1 tablespoon Lime Zest
  • 2 tablespoons Lime Juice
  • 1 teaspoon Cumin Adds warmth.
  • 1 teaspoon Coriander
  • ½ teaspoon Cayenne Feel free to experiment.
  • ¼ cup Fresh Cilantro Optional for those who don't like cilantro.
For Topping
  • 1 cup White Cheddar Cheese Skip for a vegan version.
  • 1 cup Avocado Slices/Guacamole Perfect topping.
  • 2 pieces Lime Wedges For drizzling before serving.
For Seasoning
  • to taste Sea Salt
  • to taste Freshly Ground Black Pepper

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. Slice the red bell peppers in half, removing seeds and membranes. Drizzle with olive oil and season with sea salt. Bake for 10 minutes.
  3. In a large bowl, mix olive oil, garlic, jalapeños, and scallions. Add lime zest, juice, cumin, coriander, cayenne. Stir in rice, beans, and corn.
  4. Once the peppers are soft, fill them with the rice mixture. Top with cheddar cheese if using.
  5. Bake again for 10-15 minutes until the cheese is bubbling and golden. Optionally broil for extra crispiness.
  6. Let cool for a few minutes. Serve topped with avocado, jalapeños, and lime wedges.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 25IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

These stuffed peppers are perfect for customizing and can be stored easily for leftovers.

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