Rice And Bean Stuffed Peppers
Colorful stuffed peppers filled with savory rice, kidney beans, corn, and melted mozzarella, offering a hearty vegetarian main that's perfect for family dinners or casual gatherings.
Ingredients
- 2 large green, yellow or red sweet peppers ⓘ
- 1 cup frozen whole kernel corn ⓘ
- 1/2 cup chopped onion
- 1 (8 oz.) can tomato sauce with herbs ⓘ
- 2/3 cup quick cooking rice ⓘ
- 2 tablespoons water ⓘ
- 1/2 teaspoon sugar ⓘ
- 1 (16 oz.) can red kidney beans, drained ⓘ
- 1/4 cup shredded mozzarella cheese ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Halve the peppers lengthwise, removing stem ends, seeds, and membranes.
- Immerse the peppers into boiling water for 3 minutes.
- Invert the peppers onto paper towels to dry.
- In a bowl, combine cooked rice, kidney beans, corn, chopped onion, tomato sauce, water, sugar, and pepper.
- Stuff the prepared peppers with the rice and bean mixture.
- Place the stuffed peppers in a baking dish and sprinkle with shredded mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes, until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion before mixing it with the other ingredients. You can also substitute the kidney beans with black beans for a different twist. If you prefer a spicier dish, add jalapeños or chili powder to the filling. Using leftover rice can save time and enhance the texture of the dish, making it a great way to use up extras from meals like Dolly Beck'S Rice Casserole.
Serving Suggestions
Serve these stuffed peppers with a side of fresh avocado salad or a dollop of sour cream for a creamy contrast. They also pair beautifully with Mexican recipes like Fiesta Roll-Ups for a festive meal. For a complete dinner, consider serving with a side of tortilla chips and Spicy Nacho Dip for a fun and flavorful experience.
Storage & Reheating
Store any leftover stuffed peppers 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 retain moisture, heating in 30-second intervals until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Bean Stuffed Peppers contains roughly 243 calories, with 14g protein, 30g carbohydrates, and 9g fat. It is an excellent source of vitamin C (80% of the Daily Value), protein (29% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 7g of dietary fiber toward your daily target.
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 prepare the stuffed peppers ahead of time?
Yes, you can prepare the peppers and the filling a day in advance. Assemble the stuffed peppers, cover them tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and cook as directed, adding a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of rice?
If you prefer a different grain, quinoa or couscous can be excellent substitutes for quick cooking rice. Both options provide a similar texture and can easily absorb the flavors of the stuffing. Just be sure to adjust the cooking times according to the grain you choose.
Are there any vegetarian protein options for this recipe?
Definitely! In place of kidney beans, you can use lentils or chickpeas for a protein boost. Tofu crumbles or tempeh can also be added to the mixture for extra texture and nutrition, ensuring that the dish remains hearty and satisfying for vegetarian diets.
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).