Peppers Stuffed with Rice and Beans
Source: Adapted from Simple Stuffed Peppers, Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
These simple stuffed peppers are fun and flavorful. Use yellow, red, green, and orange peppers for a colorful dish.
- Makes
- 4 Servings
Ingredients
- 1 cup uncooked brown rice
- 1 can low-sodium black beans (15 ounce can)
- 6 bell peppers (any color)
- 1 cup reduced-fat cheddar cheese (shredded)
- 1 tomato (chopped)
- 1 cup salsa
- salt (optional to taste)
Directions
- Wash hands with soap and water.
- Preheat the oven to 400 °F.
- Cook brown rice according to package directions.
- Wash the peppers under running water.
- Cut the tops off the peppers and spoon out the seeds.
- Cut up two peppers and leave four to fill with the rice mixture.
- Drain and rinse the black beans.
- Combine the chopped up peppers, beans, rice, salsa, tomato and salt (optional).
- Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
- Sprinkle with 2 tablespoons of cheese.
- Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.
- Bake peppers for 30 minutes.
- Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.
Notes
Green bell peppers used for nutritional analysis. Use homemade salsa to lower the sodium of this recipe. Learn more about: Bell Peppers Tomatoes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.