Spicy Pork and Black Bean Stuffed Peppers
Hearty stuffed peppers built on seasoned black beans and rice, filled with spicy pork sausage and melted Monterey Jack cheese. The combination delivers smoky, savory warmth with a mild kick. Serve as a weeknight dinner that feels restaurant-quality but comes together in under an hour. This streamlined version uses a rice and bean mix to skip individual seasoning steps while maintaining bold flavor and satisfying texture.
Ingredients
- 1 pound spicy pork sausage, broken upmild pork sausage1:1swap
no flavor change
- 2 ¾ cups water
- 1 package ZATARAIN'S Black Beans and Ricehomemade seasoned black beans and ricesee notesub
requires separate cooking; use 1.5 cups cooked black beans + 2 cups cooked rice + 1 tsp cumin + 0.5 tsp chili powder
- 4 large red bell peppers, halved and seededyellow or orange bell peppers1:1swap
slightly sweeter
- 1 ½ cups Monterey Jack cheese, shredded
Instructions
- 1
Break up sausage in medium saucepan and cook on medium heat until cooked through, about 5 minutes.
- 2
Drain fat from sausage and set aside.
- 3
Add water to saucepan and bring to boil.
- 4
Stir in rice mix and return to boil.
- 5
Reduce heat to low, cover, and simmer until rice is tender, about 25 minutes.
- 6
Remove from heat and let stand 5 minutes.
- 7
Add cooked sausage to rice and mix well.
- 8
Cook peppers in boiling water in large pot until just tender, about 5 minutes.
- 9
Immediately transfer peppers to ice water bath to cool completely.
- 10
Drain peppers thoroughly.
- 11
Preheat oven to 350F.
- 12
Arrange peppers on foil-lined baking pan.
- 13
Spoon rice mixture evenly into pepper halves.
- 14
Sprinkle cheese evenly over peppers.
- 15
Bake until rice mixture is heated through and cheese is melted, about 10 minutes.
Tips
Ice bath stops pepper cooking and preserves texture. Don't skip this step or peppers will soften further during baking.
Brown sausage thoroughly and drain well to prevent excess fat from making the filling greasy.
Assemble peppers up to 6 hours ahead, cover, and refrigerate before baking.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 10-15 minutes.
Assemble peppers on baking pan up to 6 hours ahead. Cover with foil and refrigerate. Bake from cold, adding 5 minutes to baking time.
Serve hot with lime wedges, salsa, or sour cream on the side. Pairs well with roasted corn or a simple green salad.
Common Mistakes
Don't skip ice bath after boiling peppers to avoid mushy texture.
Drain fat from sausage thoroughly to prevent greasy filling.
Don't undercook sausage initially or it may not be fully cooked through in the final bake.
Substitutions
no flavor change
leaner, milder
slightly sweeter
requires separate cooking; use 1.5 cups cooked black beans + 2 cups cooked rice + 1 tsp cumin + 0.5 tsp chili powder
FAQ
Can I make these peppers ahead of time?
Yes. Assemble the peppers on the baking pan, cover tightly, and refrigerate up to 6 hours. Bake from cold, adding about 5 minutes to the total baking time.
Can I freeze stuffed peppers?
Yes. Freeze unbaked peppers on the baking pan until solid, then wrap individually and freeze up to 3 months. Bake from frozen at 350F for 25-30 minutes, covered with foil.
What if I don't have Monterey Jack cheese?
Sharp cheddar, provolone, or a blend of cheeses work well. Use the same amount. Avoid fresh mozzarella as it won't brown properly.