There’s something about stuffed peppers that makes any meal feel special and endlessly adaptable. While I’ve experimented with all kinds of fillings over the years, I keep coming back to this easy combo of brown rice, beans, corn, and salsa. It’s simple, hearty, and lets the natural sweetness of summer peppers shine. Got leftover veggie loaf or a rice-and-bean mix? Tuck it into a pepper, pop it in the oven, and call it dinner. I love finishing mine with a drizzle of spicy nacho sauce for that perfect kick. Whether you’re feeding a crowd or just cleaning out the fridge, this recipe is the kind of effortless comfort that works every time.
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Stuffed Bell Peppers
- Total Time: 0 hours
- Yield: 4 servings
Description
Stuffed peppers are one of those dishes that make dinner feel exciting—colorful, customizable, and surprisingly simple. This version keeps it easy with a hearty mix of brown rice, beans, corn, and salsa, but the possibilities are endless. Leftover veggie loaf? A rice and bean medley? Tuck it into a pepper for an effortless upgrade. Finish with a drizzle of spicy nacho sauce, and you’ve got a vibrant, satisfying meal that’s as fun to eat as it is to make.
Ingredients
- 4 bell peppers
- 1 cup cooked brown rice or quinoa
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 cup salsa
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cumin powder
- 1/2 cup raw cashews
- 1 1/2 cup water
- 2 teaspoons lemon juice
- 2 garlic cloves
- 2 tablespoons nutritional yeast flakes
- 1 1/2 teaspoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 jalapeno, seeded and minced (optional)
- 1 (4-ounce) can diced green chiles, drained
Instructions
Stuffed Peppers
- Preheat the oven to 375°F.
- Slice off the top of each bell pepper (reserve the tops) and remove the seeds and ribs inside.
- In a medium bowl, combine the brown rice, black beans, corn, 1/2 cup of the salsa, nutritional yeast flakes, chili powder, cumin, and garlic powder and mix until thoroughly blended. Stuff the peppers with the rice filling
- Spread the remaining 1/2 cup salsa in the bottom of a small casserole dish. Place the stuffed pepper in the casserole pan, top each pepper with its reserved “hat”, cover with aluminum foil, and bake for 30 minutes.
- Turn the oven up to 425°F. Remove the foil covering and bake for an additional 15 minutes. Serve warm.
Nacho Cheese Sauce
- Combine all the ingredients, except the jalapeno and diced green chiles, in a high-powered blender and blend on high until smooth and creamy. Add the jalapeno and diced green chiles.
- Transfer the mixture to a saucepan and cook over medium-high heat until bubbly and thickened, about 5 minutes. Top stuffed peppers and store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15-20
- Cook Time: 45
- Category: Entree
- Cuisine: Mexican
There’s something about stuffed peppers that just makes dinner feel special—bright, beautiful, and endlessly adaptable. While I’ve experimented with all kinds of fillings over the years, I keep coming back to this easy combo of brown rice, beans, corn, and salsa. It’s simple, hearty, and lets the natural sweetness of summer peppers shine. Got leftover veggie loaf or a rice-and-bean mix? Tuck it into a pepper, pop it in the oven, and call it dinner. I love finishing mine with a drizzle of spicy nacho sauce for that perfect kick. Whether you’re feeding a crowd or just cleaning out the fridge, this recipe is the kind of effortless comfort that works every time.
