Half-Rice Stuffed Bell Peppers with Black Beans and Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Colorful bell peppers stuffed halfway with a hearty mix of rice, black beans, corn, and spices, baked until tender and topped with melted cheese. This Mexican-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs large bell peppers, halved and seeded, cooked white rice, black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Brush 4 halved and seeded large bell peppers lightly with 1 tbsp olive oil and place cut side up in a baking dish.
  2. Step 2: In a medium bowl, combine 1 cup cooked white rice, 1/2 cup black beans, 1/2 cup corn kernels, 1/2 cup diced tomatoes, 1/4 cup finely chopped onion, 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
  3. Step 3: Spoon the filling evenly into each pepper half, filling them about halfway full.
  4. Step 4: Cover the baking dish with foil and bake for 25 minutes until the peppers are tender.
  5. Step 5: Remove foil and sprinkle 1/2 cup shredded cheddar cheese evenly over the peppers. Bake uncovered for an additional 5-7 minutes until the cheese is melted and bubbly.
  6. Step 6: Let cool for 5 minutes before serving.

Related recipes