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Stuffed Bell Peppers with Rice and Beans

35-40 minutes Cook
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Stuffed Bell Peppers with Rice and Beans: A Fusion of Flavors

Introduction: Embarking on a culinary journey that bridges cultures and tantalizes taste buds, our latest recipe takes center stage: Stuffed Bell Peppers with Rice and Beans. This delightful dish seamlessly combines the vibrant hues of bell peppers with the earthiness of rice and beans, creating a wholesome and delectable fusion. Let’s delve into the historical influences and preparation nuances that make this recipe a testament to culinary artistry.

Historical Context: The origins of stuffed bell peppers trace back to Mediterranean and Middle Eastern cuisines, where stuffing vegetables was a practice to preserve and enhance flavors. Over time, this culinary concept traversed borders and evolved, finding its way into various global cuisines. In Mexico, rice and beans hold cultural significance, forming the base of many traditional dishes. The amalgamation of these histories births our modern Stuffed Bell Peppers with Rice and Beans.


Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it’s ready when it’s time to bake.

Prep the Bell Peppers: Cut off the tops of the bell peppers and carefully remove the seeds and membranes, creating hollow vessels for the stuffing. Rinse the peppers and set them aside.

Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent and aromatic.

Flavor Infusion: Introduce the ground cumin, chili powder, smoked paprika, salt, and pepper to the sautéed aromatics, stirring to let the spices bloom.

Adding the Beans and Corn: To the skillet, add the cooked rice, black beans (or kidney beans), and corn kernels. Combine all the elements, allowing the flavors to meld.


Filling the Peppers: Gently pack each bell pepper with the rice and beans mixture, pressing down lightly as you fill. Arrange the filled peppers in a baking dish.

Tomato Blanket: Pour the tomato sauce over the stuffed peppers, letting it cascade down the sides. This not only adds moisture but infuses the dish with a tangy undertone.

Cheesy Crown: Sprinkle the shredded cheese over the tomato-covered peppers. The cheese will melt into a luscious, golden crown as the dish bakes.


Seal and Bake: Cover the baking dish with aluminum foil, creating a snug seal. Place the dish in the preheated oven and bake for about 25-30 minutes. The peppers should soften, the flavors should meld, and the cheese should melt gloriously.

Unveiling the Culinary Art: Carefully remove the foil and let the peppers bake for an additional 5-10 minutes, allowing the cheese to attain the desired level of meltiness and browning.


Finishing Touch: Once the cheese is beautifully melted, remove the baking dish from the oven. Let the stuffed peppers cool slightly before serving.

Garnish: Sprinkle chopped fresh cilantro or parsley over the peppers just before serving. The vibrant green garnish adds a burst of color and a final layer of freshness.

Serve and Savor: With your Stuffed Bell Peppers with Rice and Beans plated and garnished, it’s time to enjoy the fruits of your culinary adventure. The combination of tender bell peppers, savory rice and beans, aromatic spices, and gooey melted cheese creates a symphony of flavors that pays homage to the world’s diverse cuisines.

As you delve into each bite of these Stuffed Bell Peppers with Rice and Beans, take a moment to appreciate how the culinary tapestry of cultures and histories has woven itself into a dish that’s as delightful as it is culturally rich. Bon appétit!


prep time
20-25 minutes
cooking time
35-40 minutes
4 servings
total time
55-65 minutes


  • Cutting board and knife

  • Large pot

  • Skillet

  • Wooden spoon

  • Mixing bowl

  • Baking dish

  • Aluminum foil


  • 4 large bell peppers (red, yellow, orange, or green)

  • 1 cup cooked rice (white or brown)

  • 1 cup cooked black beans or kidney beans, drained and rinsed

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • Salt and pepper to taste

  • 1 cup tomato sauce

  • ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)

  • Fresh cilantro or parsley for garnish


Preheat oven to 375°F.
Prep peppers, sauté aromatics.
Mix beans, rice, corn, spices.
Fill, top, bake, garnish.
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