Weekend
Stuffed peppers with brown rice and black beans
Big bell peppers packed with brown rice, black beans, corn, and a cumin-spiced tomato sauce, then topped with melted cheese. They take some time in the oven but very little effort.
Photo: William Andrus from Northglenn, CO, USA via Wikimedia Commons, CC BY 2.0 (cropped).
Allergens: Contains milk (cheese). Skip the cheese or use a dairy-free shred to make it dairy-free.
Ingredients
- 6 large bell peppers, any color
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 cups cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 can (15 oz) tomato sauce, divided
- 1 cup shredded Monterey Jack or cheddar, divided
- 2 tablespoons chopped cilantro, for serving
Method
- Heat the oven to 375°F. Slice the tops off the peppers and remove the seeds and ribs. If any pepper will not stand upright, trim a thin slice from the bottom without cutting a hole.
- Stand the peppers in a 9-by-13-inch baking dish, add 1/4 cup water to the dish, cover with foil, and bake 15 minutes to soften them.
- Meanwhile, heat the oil in a large skillet over medium heat. Cook the onion 5 minutes, then add the garlic, cumin, chili powder, and salt and cook 1 minute.
- Stir in the rice, beans, corn, and 1 cup of the tomato sauce. Cook 3 minutes, until hot. Take the pan off the heat and stir in 1/2 cup of the cheese.
- Fill the softened peppers with the rice mixture, pressing gently. Spoon the remaining tomato sauce over the tops. Cover with foil and bake 30 minutes.
- Uncover, sprinkle with the remaining cheese, and bake 10 to 15 minutes more, until the peppers are tender and the cheese is melted. Cool 5 minutes and garnish with cilantro.
Storage
Refrigerate cooked peppers, covered, for up to 4 days. You can also assemble them a day ahead and refrigerate before the final bake; add 10 minutes to the covered baking time.
Kitchen notes
Pre-baking the empty peppers is what keeps them from being crunchy when the filling is already hot. If you like them very soft, give them 20 minutes.
This is a good way to use leftover rice. Quinoa or farro work in place of brown rice.
For a meat version, brown 1/2 pound of ground turkey or beef with the onion and reduce the beans to half a can.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.