Simple stuffed peppers using beans for a speedy meal
Bean-stuffed peppers are a colorful, balanced dinner that can be put together quickly if you use pre-cooked or canned beans. The key is to pre-cook the pepper shells slightly and assemble a flavorful filling.
Quick method:
- Halve and seed bell peppers. Roast or microwave them for 5–7 minutes to soften slightly.
- Make the filling by combining drained canned beans (black, pinto, or white) with cooked rice or quinoa, sautéed onion and garlic, tomato sauce or salsa, and spices (cumin, chili powder, oregano).
- Spoon the filling into the peppers, top with cheese if desired, and bake at 375°F (190°C) for 10–15 minutes until heated through and cheese melts.
Variations:
- Mediterranean: use white beans, chopped olives, feta, and oregano.
- Tex-Mex: use black beans, corn, cumin, and top with avocado.
- Vegan: omit cheese and add nutritional yeast or a sprinkle of smoked paprika for depth.
Make-ahead tips:
- Assemble stuffed peppers in advance and refrigerate; bake when ready.
- Freeze before baking for longer storage; bake from frozen, adding extra time.
Bean-stuffed peppers are flexible, nutritious, and ideal for using pantry staples while delivering a satisfying one-dish meal.