Baked Stuffed Bell Peppers

Name: Baked Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked rice (or quinoa); 1 pound ground turkey (or beef, or a meat substitute); 1 can black beans, rinsed and drained; 1 cup corn (fresh, frozen, or canned); 1 cup diced tomatoes (canned or fresh); 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Fast & Delicious

I absolutely love making Baked Stuffed Bell Peppers as they are not only delicious but also colorful and vibrant! Each bite is a delightful mix of flavors and textures that makes this dish truly satisfying. I often customize the stuffing with ingredients I have on hand, like quinoa, black beans, and my favorite spices. It’s a versatile recipe that can easily adapt to different dietary preferences and is sure to please both vegetarians and meat-lovers alike. Plus, they look stunning on the dinner table!

Created by

Rhea Bennett

Last updated on 2026-02-07T21:02:36.167Z

When I first experimented with Baked Stuffed Bell Peppers, I marveled at how the sweet bell peppers complemented the savory filling. I decided to use a mix of rice, ground turkey, and spices, which turned out to be a winning combination. The peppers added a beautiful pop of color and a subtle sweetness that balanced perfectly with the savory ingredients.

To take it up a notch, I recommend topping your stuffed peppers with a sprinkle of cheese during the last few minutes of baking. This results in a deliciously golden and bubbly topping that brings the whole dish together. Trust me, you won't want to skip this step!

Why You'll Love This Recipe
Vibrant colors that brighten up any meal
Customizable filling options for every taste
A hearty dish that's perfect for meal prep

Maximizing Flavor and Texture

When preparing your stuffing, don't rush the mixing process. Each ingredient plays a crucial role; the cooked rice or quinoa provides a hearty base, while the black beans add creaminess and protein. Mixing them thoroughly with the spices will ensure that every bite of your stuffed pepper bursts with flavor. I recommend letting the mixture sit for a few minutes to allow the spices to meld, which enhances the overall taste when baked.

For extra texture and an umami boost, consider adding sautéed vegetables such as onions, bell peppers, or zucchini to your filling. This not only enhances the flavor, but also adds moisture, helping to prevent dryness. Sauté your vegetables in a bit of olive oil until they are just softened before mixing them into your stuffing. The result will be a more complex and satisfying filling.

Customization Tips

One of the best aspects of Baked Stuffed Bell Peppers is their versatility. If you’re looking to up the nutritional profile, try swapping out the ground turkey with lentils or mushrooms for a plant-based alternative. These substitutions offer a great meaty texture while being rich in fiber. Each option comes with a unique flavor twist, perfect for experimenting based on what you have on hand.

Don’t hesitate to vary the spices to match your palate or the season. Adding a splash of lime juice just before serving can introduce a refreshing zing, while a dash of smoked paprika adds a warm, smoky flavor. For a creamier filling, consider incorporating cream cheese or Greek yogurt which will lend richness without overwhelming the other flavors.

Ingredients

Gather the following ingredients to prepare these delightful stuffed peppers.

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked rice (or quinoa)
1 pound ground turkey (or beef, or a meat substitute)
1 can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (canned or fresh)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheese (optional)

Once you have all your ingredients ready, you're set to mix and bake!

Instructions

Follow these steps to create your tasty baked stuffed bell peppers.

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Set the tops aside for later use if desired.

Make the Filling

In a large bowl, combine the cooked rice, ground turkey, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Mix until everything is well incorporated.

Stuff the Peppers

Fill each bell pepper generously with the prepared filling. If using, place a small amount of shredded cheese on top of each stuffed pepper.

Bake

Place the stuffed peppers upright in a baking dish. If you have any reserved pepper tops, you can place them on the peppers as well. Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is bubbly.

Let your baked stuffed bell peppers cool for a few minutes before serving. Enjoy!

Pro Tips

For even more flavor, consider adding some fresh herbs like cilantro or parsley to the filling. You can also experiment with different types of cheese for topping, such as feta or mozzarella, to tailor the dish to your liking.

Make-Ahead and Storage

Baked Stuffed Bell Peppers are an excellent meal prep option. You can prepare the stuffing and fill the peppers a day in advance. Just cover them tightly with plastic wrap or foil and store them in the refrigerator. When you're ready to bake, simply pop them in the oven straight from the fridge, adding an extra 5-10 minutes to the baking time to ensure they heat through properly.

If you're not planning to eat them all right away, these stuffed peppers freeze beautifully. Simply wrap each stuffed pepper tightly in plastic wrap, followed by aluminum foil, and they can be frozen for up to three months. To reheat, thaw them overnight in the fridge, then bake them at 375°F (190°C) until warmed through, which usually takes about 30-35 minutes.

Serving Suggestions

These colorful peppers can be a stand-alone dish, but they also pair wonderfully with a fresh side salad or some crusty bread. A simple arugula salad with lemon dressing complements the richness of the stuffed peppers and adds a vibrant touch to your meal. A dollop of guacamole or sour cream on top adds another layer of creaminess that balances the spices wonderfully.

For a festive touch, try garnishing your stuffed peppers with freshly chopped cilantro or parsley just before serving. This not only enhances the visual appeal but also brings a fresh burst of flavor. A sprinkle of feta or crumbled goat cheese can also elevate the dish, adding sharpness that contrasts beautifully with the sweetness of the bell peppers.

Questions About Recipes

→ Can I use different types of peppers?

Absolutely! While bell peppers work best, you can also use poblano, jalapeño, or any other type of pepper you prefer.

→ Can I make these vegetarian?

Yes, simply substitute ground turkey with additional beans, lentils, or even a meat substitute like tempeh or TVP.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze stuffed peppers?

Yes, these stuffed peppers freeze well! Just make sure to wrap them tightly. They can be frozen for up to 3 months.