Roasted Stuffed Bell Peppers

Name: Roasted Stuffed Bell Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa or rice; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup diced tomatoes (canned or fresh); 1/2 cup shredded cheese (optional); Fresh herbs (cilantro or parsley) for garnish

Highlighted under: Clean Healthy Meals Inspiration

I absolutely adore preparing Roasted Stuffed Bell Peppers for a cozy weeknight dinner or a gathering with friends. The vibrant colors of the peppers combined with the hearty filling make this dish not only visually appealing but also packed with flavor. Each bite is a delightful mix of textures and tastes, thanks to the savory filling of rice, beans, and spices. Plus, they are versatile, allowing me to customize the ingredients based on what I have on hand or what I’m craving.

Created by

Grace Walker

Last updated on 2026-01-07T10:45:34.942Z

When I first tried making Roasted Stuffed Bell Peppers, I was amazed at how straightforward and satisfying the process was. I wanted to showcase the natural sweetness of the bell peppers, so I roasted them until tender before filling them. This technique caramelizes their sugars, enhancing their flavor and providing a perfect vessel for my filling.

Using a combination of quinoa and black beans not only adds protein but also a wonderful texture. The spice blend I created elevates the dish, making it a crowd-pleaser every time. Don't skip the fresh herbs sprinkled on top; they bring everything together beautifully!

        Why You'll Love This Recipe
        Vibrant and colorful presentation that delights the eyes
Hearty and nutritious, perfect for a wholesome meal
Customizable to suit your taste preferences or dietary needs

      

Choosing the Right Peppers

When selecting bell peppers for this dish, aim for firm, glossy peppers without blemishes. The size and color can influence the flavor profile; I personally prefer using red, yellow, or orange peppers for their sweetness, but green peppers offer a more robust taste. Regardless of color, the peppers should stand upright to hold the stuffing well. If you find some peppers slightly wobbly at the bottom, you can carefully trim the base to ensure they sit stable in the baking dish.

If you’re feeling adventurous, consider using poblano or anaheim peppers for a slight heat kick. These peppers will add depth to the dish while still providing ample space for the filling. Just remember that these varieties can be spicier, so taste the filling before stuffing to ensure the heat is balanced with the other flavors.

Customizing the Filling

The filling for these stuffed peppers can be as flexible as you want. While I love the combination of black beans and corn, you could easily substitute kidney beans or chickpeas for a different texture. If you’re looking for added protein, consider mixing in cooked ground turkey or beef, or even crumbled tofu for a vegetarian option. For an extra layer of flavor, add sautéed onions or garlic to the filling mixture, which will elevate the overall taste.

Don't hesitate to experiment with different spices as well. I suggest trying added chili powder or even a pinch of cayenne if you enjoy a bit of heat. A squeeze of fresh lime juice right before stuffing can also brighten the flavors, making each bite more refreshing. Adjust the quantity of spices based on your personal preference, bearing in mind that even subtle changes can significantly impact the final dish.

Ingredients

For the stuffed peppers

4 large bell peppers (any color)
1 cup cooked quinoa or rice
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup diced tomatoes (canned or fresh)
1/2 cup shredded cheese (optional)
Fresh herbs (cilantro or parsley) for garnish

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the peppers

Cut the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish.

Make the filling

In a large bowl, combine cooked quinoa or rice, black beans, corn, cumin, smoked paprika, salt, pepper, and diced tomatoes. Mix well until combined.

Stuff the peppers

Spoon the filling into each bell pepper, packing it lightly, and top with cheese if using.

Bake

Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the peppers are tender.

Serve

Garnish with fresh herbs before serving.

Pro Tips

Feel free to experiment with the filling by adding your favorite vegetables, switching up the spices, or using different types of beans. For a touch of heat, include some diced jalapeños or a dash of hot sauce in the filling.

Make-Ahead and Storage Tips

These stuffed peppers can be prepared ahead of time, which makes them great for meal prep. You can assemble the peppers and keep them covered in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together beautifully, enhancing the overall taste of the dish when baked. Make sure to add a little extra baking time if they go into the oven chilled.

If you have leftovers, store them in an airtight container in the refrigerator for up to four days. Reheating can be done in the microwave, but I prefer the oven to keep the peppers from getting soggy. Just place them in a preheated oven at 350°F (175°C) for about 10–15 minutes until warmed through.

Serving Suggestions

When it comes to serving, I like to pair these roasted stuffed peppers with a simple side salad for a refreshing contrast. A light vinaigrette can cut through the richness of the dish and provide a crisp texture. Additionally, you could serve them with some crusty bread to soak up any extra sauce from the peppers, especially if you’ve made a sauce based on the juice from the tomatoes.

For an extra touch, drizzle some avocado crema or a dollop of sour cream on top before serving. This not only adds creaminess but also enhances the overall flavor profile with a hint of tang. Don’t forget to sprinkle some fresh cilantro or parsley for brightness; it truly elevates the dish both visually and taste-wise!

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the stuffed peppers, cover them, and refrigerate for up to 24 hours before baking.

→ What can I substitute for quinoa or rice?

You can use couscous, farro, or even finely chopped vegetables for a lower-carb option.

→ Can I freeze the stuffed peppers?

Absolutely! After baking, let them cool, then wrap them tightly and freeze for up to three months.

→ What other ingredients can I add?

Feel free to add ground meat, more vegetables, or even different types of cheese based on your preference.