Go Back
–+ servings
Stuffed Peppers

Stuffed Peppers

This easy stuffed peppers recipe is fresh, healthy, and delicious! Stuffed with flavorful filling and topped with cheese, it's a perfect dish for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 6 peppers
Calories 350 kcal

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • large bowl

Ingredients
  

Vegetables

  • 4 whole red bell peppers

Filling Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, grated
  • 2 whole jalapeños, diced more for topping, if desired
  • 2 whole scallions, chopped
  • 1 teaspoon lime zest
  • 1.5 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cayenne
  • 1 teaspoon sea salt
  • 0.5 cup finely chopped cilantro
  • 3 cups cooked white jasmine rice
  • 1.5 cups cooked black beans, drained and rinsed
  • 1.5 cups corn kernels

Toppings & Serving

  • 1.5 cups white cheddar cheese optional
  • avocado slices or guacamole for serving
  • lime wedges for serving
  • sea salt and freshly ground black pepper for drizzling

Instructions
 

Preparation

  • Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake for 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
  • Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
  • Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapeños, if desired.

Notes

Vegan version: Skip the cheese. Don’t bake the peppers the second time, and serve them with guacamole or chipotle sauce.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 3mg
Keyword Cheesy, Easy Recipe, Healthy, Stuffed Peppers, Vegan, Vegetarian
Tried this recipe?Let us know how it was!