Hello, food lovers! Chef Bin Jaoe here, and today we’re taking one of the most iconic comfort foods to the next level—Stuffed Bell Peppers. If you’ve ever felt that a meal needed a little more oomph, these peppers are here to save the day. Imagine tender bell peppers, stuffed to the brim with a hearty, flavorful filling, all baked to perfection. It’s a meal that looks as good as it tastes and will fill your kitchen with a heavenly aroma. Trust me, once you get the hang of stuffing peppers, you’ll be hooked!

But that’s not all—we’re diving deep into the world of stuffed peppers. I’ll show you how to make them your own with different fillings, seasonings, and cooking tips. Plus, if you’re looking for more plant-based meal ideas, be sure to check out my Vegetarian Dinner Recipes for more deliciously simple dishes.

Ready to get stuffing? Let’s jump into this recipe and answer all your burning questions about stuffed bell peppers!

Chef Bin Jaoe’s Stuffed Bell Peppers Recipe (Makes 4 Servings)

Ingredients:

For the Stuffing:

• 4 large bell peppers (pick your favorite color)
• 1 cup cooked rice (you can substitute quinoa for a gluten-free version)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, chopped
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 cup shredded cheese (cheddar, mozzarella, or your preferred cheese)

For the Topping:

• Fresh cilantro, chopped (optional but adds freshness)
• Sour cream or a dairy-free alternative
• Lime wedges for that zesty finish

Directions:

1. Preheat your oven to 375°F (190°C). Slice the tops off your bell peppers and scoop out the seeds. I like to set the pepper tops aside because they can be chopped up and added to the filling for extra flavor. Waste not, want not, right?
2. Prepare the filling: In a large mixing bowl, combine the cooked rice (or quinoa), black beans, corn, diced tomatoes, chopped onion, and all your seasonings (cumin, chili powder, garlic powder, smoked paprika). Stir everything together until it’s well mixed. Add ½ cup of your shredded cheese to the mixture and stir that in too.
3. Stuff those peppers: Take your prepared peppers and carefully stuff them with the filling. Don’t be shy—fill them up to the brim! Place the stuffed peppers in a baking dish and top each one with the remaining cheese.
4. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. If you want the cheese extra crispy, pop them under the broiler for the last 2 minutes of cooking.
5. Serve it up: Top each pepper with a dollop of sour cream (or a dairy-free alternative), a sprinkle of cilantro, and a fresh squeeze of lime. These peppers are packed with flavor and make a complete, satisfying meal.

FAQs:

What can you stuff a bell pepper with?

Stuffing bell peppers is like creating your own personal flavor masterpiece. The possibilities are endless! Common fillings include:

• Grains: Rice, quinoa, couscous, or farro make for a hearty base.
• Proteins: Ground beef, turkey, chicken, or even tofu for a plant-based spin.
• Legumes: Beans (black beans, kidney beans, chickpeas) for added protein and fiber.
• Vegetables: Mushrooms, zucchini, spinach, or corn to give your peppers extra depth and texture.
• Cheese: Add some shredded cheese into the mix or on top for a melty, gooey finish. You can mix and match your favorite ingredients to create a filling that’s perfectly tailored to your taste.

Should you pre-cook peppers before stuffing them?

It’s not necessary to pre-cook the peppers, but I recommend it for the best texture and flavor. Some people like to roast the peppers in the oven for 5-10 minutes before stuffing to soften them up. If you skip this step, just make sure to bake the stuffed peppers long enough for them to soften fully (usually around 30 minutes). I prefer them a little tender but still holding their shape, so the choice is yours!

How long does it take for bell peppers to soften in the oven?

Typically, bell peppers take around 25 to 30 minutes to soften in the oven when baked at 375°F (190°C). The exact time can vary depending on the size of your peppers and how much stuffing you’ve packed in. You’ll know they’re ready when the peppers are fork-tender, and the cheese on top is bubbly and golden.

What seasoning is good for stuffed peppers?

Seasoning is where the magic happens! For a savory and hearty stuffed pepper, I love using:

• Cumin for a warm, earthy flavor
• Chili powder for a little kick and depth
• Garlic powder for that rich, savory base
• Smoked paprika for a subtle smoky undertone Add salt and pepper to taste, and you can’t go wrong. If you’re feeling adventurous, toss in some oregano, basil, or even a dash of hot sauce for some extra flavor!

What is the best seasoning for bell peppers?

Bell peppers are sweet, juicy, and mild, so the best seasonings should complement their natural flavor without overpowering it. Try these:

• Garlic (fresh or powdered) adds a savory note.
• Cumin and coriander bring an earthy, Middle Eastern vibe.
• Smoked paprika works wonders, especially when paired with a roasted pepper.
• For a fresh twist, add fresh herbs like basil, thyme, or parsley after baking.

Conclusion

Stuffed bell peppers are the ultimate versatile meal—whether you’re looking for something hearty, light, vegetarian, or loaded with protein, these peppers have you covered. They’re not just easy to make but also packed with flavor and nutrition. Mix up your fillings, get creative with your seasonings, and make these peppers your own.

So, grab your peppers, fire up that oven, and let the stuffing begin! Whether you’re enjoying a cozy dinner at home or prepping for a crowd, this dish is guaranteed to impress. And if you’re craving more delicious veggie-packed meals.

Happy cooking, and remember—good food comes from the heart!

Stuffed Bell Peppers That Will Blow Your Taste Buds Away – Chef Bin Jaoe’s Flavor-Packed Recipe

Recipe by Chef Bin JaoeCourse: homeCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

45

minutes

Ingredients

• 4 large bell peppers (any color)

• 1 cup cooked rice (or quinoa for a gluten-free version)

• 1 can black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1 cup diced tomatoes (canned or fresh)

• 1 small onion, chopped

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp garlic powder

• ½ tsp smoked paprika

• 1 cup shredded cheese (cheddar, mozzarella, or vegan cheese)

• Fresh cilantro, chopped (optional)

• Sour cream or a dairy-free alternative

• Lime wedges

Directions

• Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds. Set the pepper tops aside to chop and add to the filling, if desired.
• In a large bowl, mix cooked rice (or quinoa), black beans, corn, diced tomatoes, chopped onion, and seasonings (cumin, chili powder, garlic powder, smoked paprika). Stir in ½ cup of shredded cheese.
• Stuff the peppers with the mixture, packing them tightly. Place in a baking dish and top with the remaining cheese.
• Bake for 25-30 minutes, until peppers are tender and cheese is melted and bubbly. Optional: broil for 2 minutes for extra crispiness.
• Top with sour cream (or dairy-free alternative), cilantro, and a squeeze of lime.