Stuffed Peppers
These hearty stuffed bell peppers are packed with seasoned rice, black beans, and sweet corn, then topped with melted cheddar for a satisfying, crowd-pleasing dinner. They're easy to pull together on a weeknight and naturally vegetarian — no one will miss the meat.
- 4wholebell pepper
- 200glong-grain white rice
- 400gcanned black beans- drained
- 150gcanned corn- drained
- 1tspground cumin
- 0.5tspsmoked paprika
- 2clovegarlic- minced
- 1tbspolive oil
- 100gcheddar cheese- grated
- 1tspfine salt
- 1pinchblack pepper
- 1
Preheat and prep the peppers
Preheat your oven to 200°C (180°C fan / 400°F). Slice the tops off the peppers and remove the seeds and membranes. Stand them upright in a snug baking dish — this helps them stay stable and cook evenly. Brush the outsides lightly with olive oil and season the insides with a pinch of salt.
- 2
Cook the rice
Cook the rice according to package instructions. Once done, fluff with a fork and set aside — it doesn't need to be piping hot before mixing.
- 3
Make the filling
In a large bowl, combine the cooked rice, black beans, corn, minced garlic, cumin, smoked paprika, salt, and black pepper. Stir well and taste — the filling should be well-seasoned, since the peppers themselves are quite mild.
- 4
Fill the peppers
Spoon the filling into each pepper, pressing it down gently and mounding it slightly at the top. Pile on the grated cheddar, dividing it evenly between all four peppers.
- 5
Bake and serve
Bake uncovered for 25–30 minutes, until the peppers are tender when pierced with a knife and the cheese is melted and golden in spots. Let them rest for 5 minutes before serving — they'll be very hot inside.
- 600 kcal
- 20g protein
- 18g fat
- 80g carbs