Stuffed Bell Peppers

A simple, satisfying favorite.

Why You'll Love This Recipe

• Naturally vegetarian and gluten-free.
• Tex-Mex flavors everyone loves.
• Make-ahead friendly.
• Self-portioned — each pepper is a serving.
• Filling enough for dinner.

Ingredient Notes

• Bigger peppers hold more filling and look prettier.
• Fire-roasted tomatoes vs regular — much better flavor.
• Sharp cheddar or pepper jack — not 'mild.'

Ingredient Substitutions

• Add ground turkey or beef for meaty version.
• Quinoa instead of rice.
• Lentils for added protein.

Equipment Needed

• 9x13 baking dish
• Saucepan for rice
• Large skillet

Prep Tips

• Cut peppers carefully — try to leave stems for prettier presentation.
• Cook rice while peppers pre-bake.

Instructions

1. 1

   Gather and prep: 1 medium bell pepper, sliced, 1 cup uncooked long-grain rice, 1 cup beans, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup shredded cheese, 1 tsp cumin. mince the garlic, dice the onion, chop the vegetables into even pieces, and shred the cheese before you start cooking.

2. 2

   Halve and seed peppers.

3. 3

   Mix cooked rice with beans, tomato, aromatics.

4. 4

   Fill peppers, top with cheese.

5. 5

   Bake 375°F 35 min.

Artsi Pro Tips

• Pre-bake the peppers — otherwise they're crunchy when the filling is done.
• Fire-roasted tomatoes add smoky depth.
• Make filling a day ahead — stuff and bake when ready.

Common Mistakes

• Skipping pre-bake — crunchy peppers.
• Under-seasoning the filling — bland.
• Overcooked peppers — collapse and lose shape.

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