Foodedo recipe

Stuffed Peppers

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 bell pepper; 200 g long-grain white rice; 400 g canned black beans (drained); 150 g canned corn (drained); 1 tsp ground cumin; 0.5 tsp smoked paprika; 2 garlic (minced); 1 tbsp olive oil; 100 g cheddar cheese (grated); 1 tsp fine salt; 1 pinch black pepper

45 min ·

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.

Ingredients

11 items

4bell pepper
200 glong-grain white rice
400 gcanned black beansdrained
150 gcanned corndrained
1 tspground cumin
½ tspsmoked paprika
2garlicminced
1 tbspolive oil
100 gcheddar cheesegrated
1 tspfine salt
1 pinchblack pepper

Method

5 steps

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.