Half-Rice Stuffed Bell Peppers with Black Beans and Corn
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 & grains (vegetarian) ready in about 50 minutes pairs cooked white rice, black beans, drained and rinsed, corn kernels 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.
Ingredients
- 4 halves large bell peppers, halved and seeded
- 1 cup cooked white rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup onion, finely chopped
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1/2 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Spoon the filling evenly into each pepper half, filling them about halfway full.
- Step 4: Cover the baking dish with foil and bake for 25 minutes until the peppers are tender.
- 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.
- Step 6: Let cool for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Rice Stuffed Bell Peppers with Black Beans and Corn take to make?
Total time is about 50 minutes (15 min prep + 35 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 Half-Rice Stuffed Bell Peppers with Black Beans and Corn?
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 cooked white rice from drying out.
Can I substitute ingredients in Half-Rice Stuffed Bell Peppers with Black Beans and Corn?
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 Half-Rice Stuffed Bell Peppers with Black Beans and Corn 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.
Is Half-Rice Stuffed Bell Peppers with Black Beans and Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
