Stuffed Peppers with Rice, Beans, and Corn is the perfect comforting meal for busy weeknights! This dish combines tender peppers filled with a flavorful mix of hearty rice, nutritious beans, and sweet corn for a delicious, plant-based option that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Stuffed Peppers with Rice, Beans, and Corn Recipe
- Ingredients for Stuffed Peppers with Rice, Beans, and Corn
- How to Make Stuffed Peppers with Rice, Beans, and Corn
- Tips for Making Stuffed Peppers with Rice, Beans, and Corn
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Stuffed Peppers with Rice, Beans, and Corn
- Reheating Stuffed Peppers with Rice, Beans, and Corn
- Serving Suggestions
- FAQs
- Try these Stuffed Peppers with Rice, Beans, and Corn related recipes next!
- Easy Vegetable Chili Recipe
- Quinoa Salad Recipe
- Mexican Black Bean Soup Recipe
- Veggie Taco Bowl Recipe
Stuffed Peppers with Rice, Beans, and Corn Recipe
- Perfect for Busy Weeknights. This stuffed pepper recipe is great for those busy nights when you want a hot meal but you don’t have much time to throw it together. It’s basically a dump-and-bake meal – and the best part is your whole family will love it!
- Healthy and Nutritious. Packed with colorful vegetables and plant-based protein, these stuffed peppers are a nutritious choice that doesn’t compromise on flavor. A fantastic way to sneak in more veggies!
Ingredients for Stuffed Peppers with Rice, Beans, and Corn
- Bell Peppers: Colorful bell peppers act as the vessel for the stuffing and add a sweet flavor.
- Cooked Rice: Any type of cooked rice can be used. This adds bulk to the filling.
- Canned Beans: Black beans or pinto beans for protein and fiber; we recommend rinsing them before use.
- Sweet Corn: Adds sweetness and texture. You can use canned, frozen, or fresh corn.
- Salsa: A great flavor booster! Use your favorite salsa for a zesty filling.
- Cheese: Optional, but shredded cheese on top can add a delicious cheesy finish.
How to Make Stuffed Peppers with Rice, Beans, and Corn
- Preheat your oven to 375°F (190°C). Grease a baking dish to hold the stuffed peppers.
- Slice the tops off of each bell pepper and remove the seeds. Place them upright in the baking dish.
- In a mixing bowl, combine cooked rice, beans, corn, salsa, and cheese (if using). Mix until well combined.
- Spoon the rice and bean mixture into each pepper, packing it down gently.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the filling is heated through.
- Serve warm, garnished with fresh herbs or additional cheese if desired.
Tips for Making Stuffed Peppers with Rice, Beans, and Corn
- Choose Fresh Peppers: Opt for firm, brightly colored peppers for the best flavor and presentation.
- Customize the Filling: Feel free to add in other ingredients like chopped onions, garlic, or spices to suit your taste.
- Avoid Overcooking: Remove the peppers from the oven as soon as they are tender to maintain their shape and crunch.
Make-Ahead Instructions
- Prepare the filling in advance and stuff the peppers. Cover and refrigerate for up to 24 hours before baking.
- Alternatively, fully cook the stuffed peppers, allow them to cool, and store them in the refrigerator. Reheat in the oven before serving.
Storing Leftovers
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. They can also be wrapped tightly for extra freshness.
Freezing Stuffed Peppers with Rice, Beans, and Corn
- Stuffed peppers can be frozen before or after baking. To freeze before baking, assemble the peppers and freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag.
- If freezing after baking, allow them to cool completely, then wrap in plastic wrap and store in a freezer-safe container.
Reheating Stuffed Peppers with Rice, Beans, and Corn
- To reheat, place the peppers in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.
- If microwaving, place the peppers on a microwave-safe plate and heat for 5-7 minutes, covering with a damp paper towel to retain moisture.
Serving Suggestions
FAQs
Can I use other types of beans?
Yes! You can use any canned beans you prefer, such as kidney or chickpeas.
What type of rice should I use?
Any cooked rice will work well; brown rice adds additional nutrients, while white rice is traditional.
Can I make these stuffed peppers vegan?
Absolutely! Just omit the cheese and ensure your salsa is vegan.
How long do stuffed peppers last in the fridge?
They can be stored in the fridge for up to 3 days in an airtight container.
Can I add other vegetables?
Feel free to experiment by adding diced zucchini, mushrooms, or spinach into the filling!
