Sofrito-Stuffed Bell Peppers
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 (vegetarian) ready in about 50 minutes pairs medium, halved and seeded Bell peppers, cooked Rice, (15 oz), drained and rinsed 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
Instructions
- 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.
- 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.
- Step 3: Spoon rice mixture into bell pepper halves, pressing gently to fill. Place pepper halves in a baking dish, seam-side down.
- Step 4: Cover with foil and bake for 25 minutes until peppers are tender. Uncover and bake for 5 more minutes to crisp edges.
- Step 5: Let rest for 10 minutes before serving with a sprinkle of fresh culantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Stuffed Bell 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 Sofrito-Stuffed Bell 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 cooked rice from drying out.
Can I substitute ingredients in Sofrito-Stuffed Bell 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 Sofrito-Stuffed Bell 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.
Is Sofrito-Stuffed Bell Peppers 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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
