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Savory Cheesy Stuffed Bell Peppers Recipe with Mexican Rice and Black Beans

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Tender bell peppers stuffed with a zesty Mexican rice and black bean mix, topped with gooey melted cheese for a comforting and flavorful meal that’s quick and easy to prepare.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red, yellow, or orange)
  • 1 cup long-grain white rice, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 ½ cups shredded cheddar cheese or Mexican blend (cheddar and Monterey Jack preferred)
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
  • ½ tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 cups chicken or vegetable broth
  • A handful fresh cilantro, chopped (optional)
  • Juice from half a lime (optional)

Instructions

  1. Cut the tops off the bell peppers and remove seeds and membranes. Set tops aside or discard. Blanch peppers in boiling water for 3-4 minutes, then drain.
  2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add rinsed rice and toast lightly for 1-2 minutes.
  3. Add broth and a pinch of salt, bring to a boil, then cover and simmer on low for 18 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
  4. While rice cooks, heat remaining olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
  5. Add diced tomatoes, black beans, cumin, chili powder, smoked paprika, salt, and pepper to skillet. Cook for 3-4 minutes to warm through. Remove from heat.
  6. In a large bowl, combine cooked rice with the bean and tomato mixture. Stir in half of the shredded cheese. Adjust seasoning if needed.
  7. Place blanched peppers upright in a baking dish. Spoon rice and bean mixture into each pepper, packing lightly. Top each with remaining cheese.
  8. Preheat oven to 375°F (190°C). Cover baking dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  9. Remove from oven and let cool for 5 minutes. Sprinkle with fresh cilantro and squeeze lime juice over before serving.

Notes

Blanching peppers before stuffing ensures they are tender but hold shape. Toast rice before cooking for nuttier flavor. Drain diced tomatoes well to avoid soggy filling. Adjust seasoning carefully as cheese adds saltiness. If peppers are not tender enough after baking, cover and bake longer in 5-minute increments. Resting after baking helps flavors settle and cheese firm up. For vegan version, use plant-based cheese and vegetable broth. Brown rice can be used but requires longer cooking time.

Nutrition

Keywords: stuffed bell peppers, Mexican rice, black beans, cheesy stuffed peppers, easy dinner, vegetarian, gluten-free

Find it online: https://juliamadeit.com/savory-cheesy-stuffed-bell-peppers-recipe-with-mexican-rice-and-black-beans/