Sofrito-Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Colorful bell peppers filled with a savory Puerto Rican sofrito blend, rice, and black beans for a hearty vegetarian dish. This Puerto Rican-inspired vegetarian recipe, ready in about 50 minutes, pairs Bell peppers, Rice, Black beans 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 medium, halved and seeded Bell peppers
• 1 cup, cooked Rice
• 1 can (15 oz), drained and rinsed Black beans
• 1/2 cup, made from garlic, onion, and culantro Sofrito base
• 1/4 cup Tomato sauce
• 1 tbsp Olive oil
• 1/2 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/4 tsp Salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Heat olive oil in a skillet over medium heat, then add sofrito base and sauté for 3 minutes until fragrant.
2. Step 2: Stir in cooked rice, black beans, tomato sauce, cumin, smoked paprika, and salt. Cook for 5 minutes until heated through and flavors meld.
3. Step 3: Spoon rice mixture into bell pepper halves, pressing gently to fill. Place pepper halves in a baking dish, seam-side down.
4. Step 4: Cover with foil and bake for 25 minutes until peppers are tender. Uncover and bake for 5 more minutes to crisp edges.
5. Step 5: Let rest for 10 minutes before serving with a sprinkle of fresh culantro.