Baked Plantain and Black Bean Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory vegetarian dish featuring tender plantain slices and black beans baked inside bell peppers, with a hint of cumin and smoked paprika for depth. This puerto rican-inspired vegetarian ready in about 50 minutes pairs bell peppers, ripe plantains, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Brush 1 tbsp olive oil over the inside of each bell pepper half and place them cut-side down on a baking sheet; bake for 15 minutes until slightly softened.
  2. Step 2: Heat the remaining 2 tbsp olive oil in a skillet over medium heat. Add 1/4 cup chopped red onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant.
  3. Step 3: Add 2 medium sliced plantains (1/2-inch thick), 1 cup drained black beans, 1/2 cup corn kernels, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5 minutes, stirring occasionally, until plantains are tender.
  4. Step 4: Stir in 1/4 cup vegetable broth and cook for 2 more minutes until the mixture is moist and well combined.
  5. Step 5: Remove peppers from oven, fill each with the plantain-bean mixture, and sprinkle with 1/4 cup shredded cheddar cheese if using.
  6. Step 6: Bake for 15 minutes until the filling is bubbling and peppers are tender.

Frequently asked questions

How long does Baked Plantain and Black Bean Stuffed Peppers take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Plantain and Black Bean Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.

Can I substitute ingredients in Baked Plantain and Black Bean Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Plantain and Black Bean Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Plantain and Black Bean Stuffed Peppers?

Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes