Rice and Bean Stuffed Peppers
Red and yellow bell peppers bake around a brown-rice, black-bean, corn, and tomato filling seasoned with cumin and cilantro.
By Moow Editorial ·
- Par-bake the pepper shells while the filling cooks.
- Use no-salt-added beans and tomato sauce to manage sodium.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings (2 pepper halves each)
- Prep time: 20 minutes
- Cook time: 42 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 servings (2 pepper halves each).
- Calories: 440 kcal
- Protein: 17 g
- Carbohydrates: 84 g
- Fat: 7 g
- Fiber: 17 g
- Sodium: 32 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 4 large red and yellow bell peppers (640 g), halved and seeded
- 7/8 cup (160 g) dry long-grain brown rice
- 2 cups (480 g) water
- 2 1/2 cups (400 g) cooked black beans without salt, drained
- 2 cups (480 g) no-salt-added tomato sauce, divided
- 1 2/3 cups (240 g) frozen corn, thawed
- 1 packed cup (40 g) cilantro, chopped
- 1 tablespoon (14 g) olive oil
- 2 teaspoons (4 g) ground cumin
- 2 teaspoons (5 g) paprika
Directions
1. Combine the rice and water in a saucepan. Bring to a boil, cover, and simmer on low until tender, 40 to 45 minutes.
2. Meanwhile, heat the oven to 400°F (205°C). Set the pepper halves cut-side up in a baking dish, brush with half the oil, and bake for 12 minutes.
3. Mix the cooked rice, black beans, corn, half the tomato sauce, cilantro, cumin, and paprika.
4. Spread the remaining sauce in the dish, fill the peppers, brush with the remaining oil, and bake until tender and steaming, 18 to 22 minutes.
Sources
No major U.S. food allergen is intentionally included. Cool cooked rice promptly, heat the filling until steaming, and refrigerate stuffed peppers within 2 hours.