Pimiento-Stuffed Peppers with Queso Fresco

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

Roasted bell peppers filled with a savory blend of corn, black beans, and fresh herbs, topped with crumbled queso fresco. This puerto rican-inspired vegetarian ready in about 50 minutes pairs bell peppers, corn kernels, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.0 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut 4 large bell peppers lengthwise, remove seeds and membranes, and brush cut sides with 1 tbsp olive oil.
  2. Step 2: In a bowl, combine 1 cup corn kernels, 1/2 cup black beans, and 1/4 cup chopped cilantro. Season with salt to taste.
  3. Step 3: Fill each pepper with the corn-bean mixture, then place in a baking dish. Cover with foil and bake for 25 minutes until peppers are tender.
  4. Step 4: Remove foil, sprinkle 1/2 cup crumbled queso fresco over each pepper, and bake uncovered for 5 minutes until cheese melts.

Frequently asked questions

How long does Pimiento-Stuffed Peppers with Queso Fresco 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 Pimiento-Stuffed Peppers with Queso Fresco?

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 Pimiento-Stuffed Peppers with Queso Fresco?

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 Pimiento-Stuffed Peppers with Queso Fresco 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 Pimiento-Stuffed Peppers with Queso Fresco 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.

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