Bean Stuffed Peppers
Colorful bell peppers stuffed with a savory bean and cheese mixture, sweet raisins, and spicy salsa, perfect for a hearty vegetarian main or flavorful side dish.
Ingredients
Instructions
- Cut the stem from each bell pepper, remove seeds, and cut a small slit in the bottom of each pepper.
- In a bowl, combine drained kidney beans, shredded Monterey Jack cheese, raisins, salsa, and chili powder.
- Stuff each pepper with the bean mixture.
- Place the stuffed peppers in an ovenproof dish.
- Bake at 350°F (175°C) for 35 to 45 minutes or until peppers are soft and cheese has melted.
Tips & Substitutions
For added flavor, consider mixing in some corn or diced tomatoes with green chilies into the bean mixture. If you prefer a spicier kick, add some chopped jalapeños or swap in pepper jack cheese for Monterey Jack. Be sure to use firm bell peppers to hold the filling well. You can also experiment with different types of beans, like black beans or pinto beans, for unique variations.
Serving Suggestions
These bean stuffed peppers are delicious on their own, but they pair wonderfully with a side of Mexican rice or a fresh green salad for a complete meal. Drizzle with extra salsa or a dollop of sour cream for added creaminess. They can also be served alongside Mexican recipes like Joyce'S Mexican Cornbread for a delightful spread.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel to keep them moist. Heat in the microwave on medium power for about 2-3 minutes, or until heated through. You can also reheat them in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Stuffed Peppers contains roughly 442 calories, with 27g protein, 81g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (110% of the Daily Value), iron (62% of the Daily Value), and protein (53% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Simply stuff the peppers and store them in the refrigerator until you're ready to bake. This makes for a convenient meal option, especially for busy weeknights. Just remember to adjust the baking time slightly if they are coming straight from the fridge.
What can I use instead of kidney beans?
If you don't have kidney beans, black beans, pinto beans, or even chickpeas can be great substitutes. Each variety will lend a different flavor and texture to the dish, so choose based on your preference or what you have on hand. Just ensure that any beans you use are drained and rinsed well before mixing.
Can I freeze the stuffed peppers?
Absolutely! You can freeze the stuffed peppers before or after baking. If freezing before baking, wrap them tightly in plastic wrap and then foil. Bake from frozen, adding extra time. If freezing after baking, allow them to cool completely, then store in an airtight container. They’ll last up to 3 months in the freezer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).