This beans and rice stuffed peppers recipe is perfect for weeknights. It is full of flavor but cooks quickly. Usually, stuffed pepper recipes take over an hour to prepare. That’s often too long for a weeknight meal. To get over that hurdle, I experimented with different ways of roasting the beans and rice stuffed peppers and settled on this method.
I bumped up the baking temperature to 400ºF (205ºC) and covered the peppers with foil while they were in the oven. This allowed me to quickly roast the peppers in just 25 minutes. The peppers softened, the cheese melted through, and the beans didn’t dry out during the baking process. They were perfect!
MORE QUICK MEALS
PRODUCTS I USED FOR THIS RECIPE
- Staub 10.5″ x 7.5″ Rectangular Dish: This is quite possibly my favorite baking/casserole dish ever. Everything bakes evenly in it, and it’s made of ceramic, so cleanup is always a breeze.
- Lodge 12″ Cast Iron Skillet: I’m going through one of those phases where I am obsessed with cast iron skillets again. I used it to sauté the stuffing ingredients together, and it was a charm!
Beans and Rice Stuffed Peppers
- oil for greasing pan
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 medium tomato, diced
- 1 1/4 cup (170g) corn kernels (fresh or frozen)
- 1 medium zucchini, diced
- 1 15-ounce can of black beans, drained and rinsed
- 1 1/2 cups (290g) cooked brown rice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup (85g) shredded pepper jack cheese
- cilantro leaves, torn
- 1/2 small avocado, sliced thinly
- lime juice (optional)
- Preheat the oven to 400ºF (205ºC). Lightly grease a 9×13-inch casserole pan (or large cast iron skillet) with oil.
- Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.
- Heat olive oil in a sauté pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.
- Mix in the corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder and cumin. Turn off heat and mix in shredded cheese.
- Stuff each half of a pepper with the beans and rice mixture. Place them in the prepared casserole pan.
- Cover with foil and bake for 30 minutes.
- Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like.
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