This easy stuffed peppers recipe is destined for your regular rotation! It's super simple, but the zesty rice filling makes it bold, fresh, and flavorful.
Stuffed peppers are among the handful of dishes that will always remind me of being a kid. Growing up, they were a fixture in my mom’s regular recipe rotation, right alongside creamy broccoli soup, eggplant Parmesan, and mac and cheese. Back then, I’d eat the filling, made from ground beef, Italian seasoning, tomato sauce, and rice, and push aside the pepper. In hindsight, it’s not hard to see why people were surprised when I became a vegetarian. 🙂
Since then, I’ve learned that the pepper itself is an integral part of any stuffed peppers recipe. Don’t get me wrong, the filling here tastes great on its own. Inspired by my cilantro lime rice, it’s a zesty mix of rice, beans, corn, cilantro, and jalapeño. Lime juice and zest brighten it up, and spices like cumin, coriander, and cayenne make it aromatic and complex. By itself, it’s yummy, but the pepper adds sweetness and crunch that turns it into something more.
Like my mom’s stuffed peppers recipe, this one is simple enough to make often. As the weather cools and we start to turn on our ovens again, I hope it will become part of your regular rotation. Fresh, filling, and fun, it’s perfect for this time of year, when peppers are at their peak.
Stuffed Peppers Recipe Ingredients
Here’s what you’ll need to make these easy stuffed peppers:
- Red bell peppers – Red bell peppers will always be my #1 pick. If you want to try a different color, use yellow or orange peppers, as they’re sweeter than their green counterparts.
- Black beans – Use canned, or cook your own.
- Sweet corn – If fresh sweet corn’s in season, make sure to use it here. The sweet, crispy kernels contrast perfectly with the creamy beans and tender rice. But if fresh corn isn’t available, don’t worry. Thawed frozen corn will work here too.
- Cooked rice – I like to use white jasmine rice, but long grain brown rice would also be delicious.
- Lime – I use both the juice and the zest to pack the filling with bright, zesty flavor.
- Garlic and scallions – They add sharp, savory depth of flavor.
- Cumin, coriander, and cayenne – This filling is super simple, but thanks to these three spices, it’s still bold and complex.
- Jalapeños – For heat! I like to mix diced jalapeños into the filling before baking the peppers. Later, when I’m ready to eat, I pile more jalapeño slices on top!
- Cilantro – It makes these hearty stuffed peppers feel light and fresh, and it highlights the aromatic cumin, coriander, and cayenne.
- White cheddar cheese – Who doesn’t love brown, bubbly cheese on top of stuffed bell peppers?! If you’re vegan, don’t answer that. You’ll find a dairy-free option in the recipe below!
Find the complete recipe with measurements below.
How to Make Stuffed Peppers
This vegetarian stuffed peppers recipe is simple to make! Here’s how it goes:
First, pre-bake the peppers. Slice them in half lengthwise and remove the seeds and membranes. Place them cut-side-up in a baking dish or on a baking sheet, drizzle them with olive oil, and sprinkle them with salt. Bake for 10 minutes at 450°, until they’re starting to soften. Tip out any liquid that pools inside of the peppers, and set them aside.
Meanwhile, make the filling. Combine the lime juice and zest, spices, scallions, cilantro, jalapeño, salt, and olive oil at the bottom of a large bowl. Fold in the rice, black beans, and corn, and season to taste with salt and pepper.
Then, stuff the peppers, and bake again! Pile in the filling, making sure to tuck it into the peppers’ nooks and crannies. Sprinkle them with the shredded cheese, and bake for another 10-15 minutes at 450°, or broil for 2-5 minutes, until the cheese is browned and bubbling.
Allow the peppers to cool slightly, and dig in!
Stuffed Bell Peppers Serving Suggestions + Variations
When you’re ready to eat, top the stuffed bell peppers with avocado slices, extra jalapeños (or pickled jalapeños!), and a big squeeze of lime juice. Enjoy them as a side dish with your favorite protein, or make them the main event! If you’re serving them as an entree, pair them with a simple green salad tossed in cilantro lime dressing or any of these delicious salad recipes:
They’d also be fantastic with grilled veggie skewers, grilled eggplant, or grilled zucchini on the side.
Alternatively, make this recipe vegan! Instead of baking the peppers twice, you’ll just cook them once, before you fill them. After they bake, load them up with the filling, and serve them with guacamole or chipotle sauce. Add a spoonful of mango salsa, tomatillo salsa, or pico de gallo to take them over the top!
If you have leftover filling (which you might, depending on the size of your peppers), serve it as a side dish for tacos, or use it as the base of a homemade burrito bowl. Enjoy!
More Favorite Stuffed Veggies
If you love this stuffed peppers recipe, try stuffing one of these veggies next:
- 4 red bell peppers
- Extra-virgin olive oil, for drizzling
- 1½ cups white cheddar cheese
- Avocado slices or guacamole, for serving
- Lime wedges, for serving
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, grated
- 2 jalapeños, diced, more for topping, if desired
- 2 scallions, chopped
- 1 teaspoon lime zest
- 1½ tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- ½ cup finely chopped cilantro
- 3 cups cooked white jasmine rice
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups corn kernels
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
- Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
- Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.
I have loved all the Love and Lemon recipes! I made this, and it was delicious. I cut the tops off the bell peppers which made it easier to fill, and felt like held more. I also made an extra bell pepper and still had TONS of filling left. I’d say this makes 6 peppers at least. And I also got stumped on the planning of the recipe. It said 3 cups cooked rice. Would have been helpful to have seen cook 3 cups of rice in the instructions while preheating the oven. Just for time sake. Will absolutely make again! Thank you!
Hi Sharon, I’m so glad you enjoyed them, thank you for your feedback!
A tasty clean meal! Love it. We added a dollop of your vegan sour cream along with the avocado and a few sliced olives. The whole family ate it up!! Thank you 🙂
I’m so glad you loved them!
These were really good and an easy week night dinner! I made a couple changes based on what I had available and considering spice factor for my kids and it still turned out great.
I’m so glad you enjoyed the peppers!
Do you know approxinately how many calories per pepper?
Can you use the stuffed red pepper filling in poblano peppers?
Can this be frozen?
My family loved it!!!!
Only did a 1/8tsp of cayenne and half a jalapeño and it was flavorful and not spicy for my 4 year old! Had extra filling, but it’s pretty tasty by itself too, especially with the lime. And some diced avocado. Thanks for another great one !
This was really good! Even my picky eater ate it!!
I’m so happy to hear that!
Very good and easy to do! Everyone in the household loved it ♥. We topped it with either the “Avocado dressing” or the “creamy chipotle sauce”.
This might be my new favorite food. It was phenomenal! I left the fresh jalapeños out for my two- and four-year-olds but loaded up the adult plates with some pickled jalapeños. I’ll be thinking about this until I make it again… soon!
This was really good! The peppers still had a bite to them which I really liked. Next time, I would mix in some extra cheese with the filling but I also bought a really yummy cheese 😀
This looks so tempting. I will definitely try this recipe. Thanks for sharing.
This looks great! Do you cook the corn or use the kernels raw off the cob? And if I don’t make my own beans, is it a can?
yep, the corn kernels are raw, and it’s 1 can of beans.