Southwestern Black Bean Rice Stuffed Bell Peppers
Colorful bell pepper halves filled with a savory mixture of seasoned rice, black beans, corn, and spinach, topped with melted cheddar cheese. The cumin and Mexican oregano provide warm southwestern flavors, while pepitas add a satisfying crunch. Perfect for weeknight dinners or meal prep, these stuffed peppers offer a complete, nutritious meal that appeals to vegetarians and meat-eaters alike. The combination of textures from tender roasted peppers, hearty grains, and creamy melted cheese creates a satisfying dish that's both colorful and flavorful.
Ingredients
- 2 large red, yellow or orange bell peppers
- 1 tablespoon vegetable oil
- ½ cup onions, diced
- ½ teaspoon garlic, minced
- 1 ¼ cups salsa or picante sauce, divided use
- 1 cup fresh baby spinach leaves, chopped
- ⅝ cup corn kernels, fresh or frozen
- ¾ teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- 1 cup cooked brown or white ricequinoa1:1gluten-freeprotein
use cooked quinoa for higher protein
- ¾ cup canned black beans, well rinsed and drained
- 1 ¼ cups Cheddar cheese, diced or shredded, divided use
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons roasted, salted pepitas
- cilantro(optional)
Instructions
- 1
Preheat oven to 425 degrees F
- 2
Cut bell peppers in half lengthwise and remove stems and seeds
- 3
Place pepper halves cut sides down on baking sheet and roast 10 to 12 minutes until just starting to get tender
- 4
Heat medium skillet over medium heat and add oil
- 5
Add onions and saute for 3 minutes
- 6
Add garlic and saute 1 minute while stirring
- 7
Add 1 cup salsa, spinach, corn, cumin and oregano
- 8
Bring to simmer and stir in rice and beans
- 9
Cook 5 minutes then remove from heat
- 10
Gently stir in 1 cup cheese and cilantro
- 11
Lower oven to 400 degrees F
- 12
Stuff peppers evenly with mixture and place in medium baking dish
- 13
Spread tops with remaining salsa and place 3 tablespoons water in bottom of pan
- 14
Cover tightly with foil and bake 20 minutes until very hot
- 15
Top with remaining cheese and return to oven uncovered
- 16
Bake 3 minutes until cheese melts
- 17
Garnish with pepitas and cilantro if desired
Tips
Use different colored bell peppers for a more visually appealing presentation and slightly varied flavors.
Rinse canned black beans thoroughly to remove excess sodium and improve texture in the filling.
Add water to the baking dish to create steam that helps cook the peppers evenly without drying out.
Good to Know
refrigerate covered up to 3 days
prepare filling up to 1 day ahead, stuff and bake when ready to serve
serve hot immediately after baking while cheese is melted
Common Mistakes
avoid overcooking peppers in first roasting to prevent them from becoming mushy
do not skip rinsing black beans to avoid excess liquid in filling
cover tightly with foil to prevent peppers from drying out during baking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the filling up to one day ahead and refrigerate. Stuff the peppers and bake when ready to serve for best texture.
What if my peppers are too soft after roasting?
Reduce the initial roasting time to 8-10 minutes. The peppers will continue cooking during the final baking phase.
How long will leftover stuffed peppers keep?
Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until heated through.