By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
439 cal · 65 min
Peppers Stuffed with Rice and Beans
Recipe GLPR3a18dd75764c36
Colorful bell peppers filled with a hearty mixture of brown rice, black beans, fresh tomatoes, and salsa, then baked until tender and topped with melted cheddar cheese. A wholesome and satisfying vegetarian side dish.
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Ingredients
1 cup uncooked brown rice
1 can (15 ounce) low-sodium black beans
6 bell peppers, any color
1 cup shredded reduced-fat cheddar cheese
1 tomato, chopped
1 cup salsa
Salt to taste (optional)
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Preheat your oven to 400°F. While the oven heats, prepare the brown rice according to the package directions and set aside.
Rinse all 6 bell peppers under cool running water to remove any dirt or debris.
Carefully slice off the top of each pepper around the stem, then use a spoon to scoop out all the seeds and white membranes from the interior.
Dice 2 of the peppers into small pieces, keeping the remaining 4 peppers whole for stuffing.
Drain and rinse the black beans in a fine mesh strainer under cool water.
In a large bowl, combine the cooked brown rice, drained black beans, diced peppers, chopped tomato, salsa, and salt to taste. Mix well until evenly combined.
Spoon approximately 3 tablespoons of the rice and bean mixture into each of the 4 whole peppers, filling them partway.
Sprinkle 2 tablespoons of shredded cheddar cheese over each partially filled pepper.
Continue alternating layers of filling and cheese, adding 3 tablespoons of the mixture and 2 tablespoons of cheese to each pepper until all filling is used, finishing with filling rather than cheese on top.
Place the stuffed peppers upright in a baking dish and bake for 30 minutes at 400°F, until the peppers begin to soften.
Remove the peppers from the oven and top each one with the remaining 2 tablespoons of cheddar cheese. Return to the oven and bake for an additional 15 minutes until the peppers are very tender and the cheese is melted and golden.
Comments
All ingredients are reliably stocked at Charlotte chains like Harris Teeter and Kroger, with no special trips needed. At roughly $1.50 per serving, the cost is driven by the bell peppers and cheddar cheese, keeping this affordable for a weeknight. The 65-minute stated time is honest for cooking the rice and baking the stuffed peppers, though you'll want to add 10 minutes for initial prep like coring and chopping. This dish reheats reasonably well and works as a satisfying vegetarian main for a family, though it requires advance planning since the rice needs significant cook time and won't tolerate last-minute changes.
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