Vegetable and Rice Stuffed Peppers

Sweet bell peppers become tender shells for a savory filling of brown rice, black beans, corn, tomatoes, and spices. Precooking the shells briefly ensures they soften at the same pace as the already-cooked filling.

Details

• Yield: 6 pepper halves
• Prep: 25 minutes
• Bake: 35 to 40 minutes at 375°F/190°C

Ingredients

• 3 large bell peppers
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small zucchini, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 1/2 cups cooked brown rice
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup crushed tomatoes, divided
• 1/2 teaspoon kosher salt
• 3/4 cup grated Monterey Jack, optional

Equipment

Use a knife, cutting board, 9-by-13-inch baking dish, large skillet, spoon, foil, and instant-read thermometer.

Method

1. Heat oven to 375°F. Halve peppers lengthwise and remove seeds and membranes. Arrange cut-side up in the dish with 1/4 cup water, cover, and bake 12 minutes.
2. Meanwhile, heat oil over medium. Cook onion and zucchini for 6 minutes until softened. Add garlic, cumin, and paprika; stir 30 seconds.
3. Fold in rice, beans, corn, 3/4 cup crushed tomatoes, and salt. Heat until steaming, then taste and adjust seasoning.
4. Drain water from the pepper dish. Spoon filling firmly into each shell and top with remaining tomato and cheese.
5. Cover and bake 15 minutes. Uncover and bake 8 to 12 minutes, until peppers are fork-tender and filling reaches 165°F/74°C. Rest five minutes.

Cues and troubleshooting

A finished pepper yields to a knife but still holds its shape. Thick-walled peppers may need five extra minutes. If the filling seems wet, simmer it uncovered before stuffing; excess liquid pools in the shells. If dry, add two tablespoons tomato or broth. Packing gently removes air pockets, but compressing heavily produces a dense center. Use uniformly sized peppers so all portions finish together.

Substitutions

Quinoa, farro, or white rice can replace brown rice if fully cooked. Pinto beans can replace black beans. For extra vegetables, add finely chopped mushrooms with the onion. Cheddar or pepper Jack works in place of Monterey Jack, or omit cheese. Cooked filling must be cooled before assembling ahead.

Storage and safety

Serving plan

Let the peppers settle before moving them with a wide spatula; hot shells tear easily. Garnish with cilantro, scallions, avocado, or a spoonful of yogurt only after baking. A crisp cabbage salad balances the soft filling. For smaller portions, use mini peppers, reduce filling amounts, and begin checking them after 18 minutes.

Refrigerate leftovers within two hours in a covered container and use within four days. Reheat to 165°F. Assemble up to one day ahead, cover, and refrigerate; add several minutes to baking. Freeze baked peppers for up to two months, though their shells soften after thawing. Thaw overnight in the refrigerator rather than on the counter.