Black Bean and Rice Stuffed Peppers

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Black Bean and Rice Stuffed Peppers

  • Author: Christina Iaboni, RD
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 8 Servings 1x


These black bean and rice stuffed peppers are a vegetarian spin on a classic. Sweet bell peppers are stuffed with a hearty and healthy black bean, tomato and rice filling and topped with cheddar cheese. This meal is ready in under an hour and a great make-ahead dish that also freezes well.


  • 8 bell peppers (any colour works)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, minced
  • 12 tbsp chili powder (depending on how spicy you prefer)
  • ½ tsp cumin
  • 1 cup parboiled rice (or regular long grain rice)
  • 1x 28oz can diced tomatoes
  • 1x 19oz can of black beans, drained and rinsed
  • Salt and pepper to taste
  • 1 cup grated cheddar cheese
  • Chopped parsley for severing (optional)


Preheat over to 400°F.

Cut the tops of the peppers off*. Remove the seeds and membranes. Place them cut-side up in a 9 x 13 baking dish. Bake for ~15 minutes until they start to soften. Let cool enough to handle. If any water has accumulated in the bottom of the peppers, discard it in the sink.

Meanwhile, prepare the filling. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent. Add the garlic and cook until fragrant, another minute or so. Add the chili powder and cumin and mix well. Cook for a minute or so until fragrant to toast the spices and bring out the flavours. Add the rice, tomatoes and black beans. Season with salt and pepper to taste. Bring to a boil. Reduce heat to medium-low and simmer covered until the liquid is absorbed and the rice is cooked (about 15-20 minutes). Stir periodically and add ¼-1/2 cup of water if the rice appears dry. Let cool a few minutes.

Using a large spoon, add enough filling to each pepper to fill them to the top. Top with a grated cheddar cheese.

Bake for 15 minutes until the cheese has melted and the peppers have fully cooked. Top with freshly chopped parsley if desired.

Cool slightly and enjoy!


The peppers will last in the fridge 3 days or can be frozen for one month.

*Don’t waste the tops of the peppers – you can finely chop the area around the stem and add it to the filling when cooking the onions or save them for a later use such as in a stir-fry or omelet.