This easy stuffed peppers recipe is destined for your regular rotation! It’s super simple, but the zesty rice filling makes it bold, fresh, and flavorful.
Stuffed peppers are among the handful of dishes that will always remind me of being a kid. Growing up, they were a fixture in my mom’s regular recipe rotation, right alongside creamy broccoli soup, eggplant Parmesan, and mac and cheese. Back then, I’d eat the filling, made from ground beef, Italian seasoning, tomato sauce, and rice, and push aside the pepper. In hindsight, it’s not hard to see why people were surprised when I became a vegetarian. 🙂Since then, I’ve learned that the pepper itself is an integral part of any stuffed peppers recipe. Don’t get me wrong, the filling here tastes great on its own. Inspired by my cilantro lime rice, it’s a zesty mix of rice, beans, corn, cilantro, and jalapeño. Lime juice and zest brighten it up, and spices like cumin, coriander, and cayenne make it aromatic and complex. By itself, it’s yummy, but the pepper adds sweetness and crunch that turns it into something more.Like my mom’s stuffed peppers recipe, this one is simple enough to make often. As the weather cools and we start to turn on our ovens again, I hope it will become part of your regular rotation. Fresh, filling, and fun, it’s perfect for this time of year, when peppers are at their peak.
Stuffed Peppers Recipe IngredientsHere’s what you’ll need to make these easy stuffed peppers:Red bell peppers – Red bell peppers will always be my #1 pick. If you want to try a different color, use yellow or orange peppers, as they’re sweeter than their green counterparts.Black beans – Use canned, or cook your own.Sweet corn – If fresh sweet corn’s in season, make sure to use it here. The sweet, crispy kernels contrast perfectly with the creamy beans and tender rice. But if fresh corn isn’t available, don’t worry. Thawed frozen corn will work here too.Cooked rice – I like to use white jasmine rice, but long grain brown rice would also be delicious.Lime – I use bo
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