Baked Stuffed Peppers
Baked stuffed peppers are a nutritious, flexible dish combining colorful bell peppers with a flavorful filling, perfect for family meals or meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian (with meat option)
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 pound ground meat (beef, chicken, or turkey)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or vegan substitute)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Cook the ground meat in a large skillet over medium heat until browned. Drain excess fat if necessary.
- Add cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well and cook for about 5 minutes.
- Spoon the filling into each prepared pepper, packing it down gently.
- Sprinkle shredded cheese over the top of each stuffed pepper.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Notes
Choose firm, bright peppers without blemishes for the best flavor. Let the peppers rest for about 5 minutes before serving for easier eating.