Stuffed Peppers Recipe – Rice, Corn & Black Bean Filling

Last Updated on 2 months by Neha Deshmukh

Stuffed Peppers Recipe – Rice, Corn & Black Bean Filling

Hey everyone! If you’re anything like me, you’re always on the lookout for a meal that’s both satisfying and relatively easy to throw together. These stuffed peppers are exactly that! I first made these when I was craving something colorful and flavorful, and they’ve become a regular in my kitchen ever since. They’re packed with goodness, and honestly, they just look cheerful on the plate. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a fantastic way to get your veggies in, it’s super customizable, and it’s a complete meal all on its own. Plus, it’s a great way to use up leftover rice! Seriously, who doesn’t love a recipe that minimizes food waste? It’s also perfect for a weeknight dinner or a casual weekend lunch.

Ingredients

Here’s what you’ll need to make these delicious stuffed peppers:

• 4 large peppers
• 2 cups cooked rice (about 300g)
• 2 teaspoon oil (10ml)
• ½ cup red onion, chopped (approx. 70g)
• 2 garlic cloves, minced
• 1 cup black beans (approx. 170g)
• 1 cup yellow sweet corn (approx. 150g)
• 2 tablespoons tomato salsa
• 2 teaspoons sriracha sauce (10ml)
• 1 teaspoon dried oregano (5ml)
• 2 tablespoons chopped cilantro (10g)
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sriracha: Don’t be shy with the sriracha if you like a little heat! It adds a lovely kick. But feel free to adjust the amount to your preference.
• Peppers: Bell peppers are classic for stuffing, but feel free to experiment! I’ve used poblano peppers for a bit more spice, and they work beautifully. Just adjust the baking time if you’re using a thicker-walled pepper.
• Rice: I usually use basmati rice for its lovely fragrance, but brown rice is a great healthy option too. Just remember brown rice takes a little longer to cook, so make sure it’s fully cooked before you start stuffing. You could even use leftover jeera rice for an extra flavour boost!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 350°F (175°C).
2. While the oven heats up, carefully scoop out the seeds from your peppers. Give them a good rinse inside and out.
3. Heat the oil in a pan over medium heat. Add the chopped red onion and minced garlic, and sauté for about 2 minutes, until softened and fragrant.
4. Add the black beans and sweet corn to the pan and cook for another minute or so.
5. Now, stir in the cooked rice, tomato salsa, sriracha sauce, oregano, salt, and pepper. Cook for one more minute, just to let all the flavors meld together.
6. Remove the pan from the heat and stir in the chopped cilantro.
7. Time to stuff those peppers! Carefully fill each pepper with the rice mixture.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.

Expert Tips

• Don’t overstuff the peppers! They’ll overflow during baking.
• If you want a little extra flavor, sprinkle some grated cheese on top during the last 5 minutes of baking.
• To prevent the peppers from tipping over in the baking dish, you can slice a tiny bit off the bottom to create a flat base.

Variations

This recipe is so versatile! Here are a few ideas to spice things up:

• My friend Priya loves adding crumbled paneer to the filling for extra protein.
• For a smoky flavor, try adding a pinch of smoked paprika to the rice mixture.
• My family loves a little bit of finely chopped green chilli in the mix for an extra kick!

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your tomato salsa doesn’t contain any hidden animal products. Skip the cheese topping, and you’re good to go.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your sriracha sauce is gluten-free, as some brands may contain gluten.

Spice Level Adjustment (Mild to Hot)

• Mild: Reduce the sriracha to 1 teaspoon or omit it altogether.
• Medium: Stick with the 2 teaspoons of sriracha.
• Hot: Add an extra teaspoon of sriracha, or include a finely chopped green chilli in the filling.

Festival Adaptations (Navratri/Diwali – using vrat-friendly ingredients)

For Navratri or Diwali fasting, you can adapt this recipe by using sabudana (tapioca pearls) instead of rice, and omitting the onion and garlic. Use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These stuffed peppers are delicious on their own, but they also pair well with:

• A simple side salad
• A dollop of plain yogurt or vegan yogurt
• A sprinkle of extra cilantro

Storage Instructions

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just thaw them completely before reheating.

FAQs

What type of peppers work best for stuffing?

Bell peppers are the most common, but poblano, Anaheim, or even banana peppers work well too!

Can I make this recipe ahead of time?

Yes! You can stuff the peppers and store them in the refrigerator for up to 24 hours before baking.

Can I use a different grain instead of rice?

Absolutely! Quinoa, barley, or even couscous would be delicious substitutes.

How can I adjust the spice level of this dish?

Adjust the amount of sriracha, or add a finely chopped green chilli for extra heat.

What is a good side dish to serve with stuffed peppers?

A simple side salad or a dollop of yogurt are perfect companions.