Description
Hearty Mediterranean-inspired stuffed peppers filled with spiced rice, black beans, and corn for a protein-rich, one-pan family meal. Sweet bell peppers soften while absorbing the smoky aroma of cumin and paprika, yielding tender, satisfying handheld portions.
Ingredients
6 large red bell peppers, tops cut off and membranes/seeds removed
2 cups uncooked long-grain white or red quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels, frozen or fresh thawed
½ cup crumbled mozzarella cheese or vegan alternative
1 tsp ground cumin
1 tsp paprika
½ tsp garlic powder
¼ tsp salt (adjust if using low-sodium beans)
¼ tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Cut tops off peppers, remove membranes and seeds
Blanch peppers in salted water 2-3 minutes, then drain
In a pot, combine rice, black beans, corn, cumin, paprika, garlic powder, salt, and pepper
Simmer 12-14 minutes until rice is tender
Stir in cheese until melted and mixture cools slightly
Place blanched peppers in a 9×13″ baking dish with ½” water
Spoon rice mixture into each pepper, mounding ½” above rim
Bake 35-40 minutes until peppers are tender and filling is bubbly and slightly firm
Notes
Blanching softens pepper walls for even cooking
Day-old rice binds better to avoid sogginess
Use haloumi or vegan cheese for non-dairy version
Water bath method prevents dry, rubbery interiors
Avoid overstuffing to maintain structural integrity
Store leftovers airtight (2 days) and reheat in oven
- Prep Time: 20
- Cook Time: 45
- Category: Lunch & Dinner
- Method: Baking
- Cuisine: Mediterranean-inspired