Summertime Stuffed Peppers

Stuffed Peppers with Rice, Beans + Corn

A vibrant, hearty dish that’s perfect for warm-weather dinners or backyard get-togethers

These colorful stuffed peppers are packed with a satisfying blend of brown rice, black beans, sweet corn, and bold spices—then finished with melty cheese (or your favorite vegan swap). They’re comforting but not heavy, easy to make ahead, and naturally gluten-free. Pair with avocado and lime for the perfect summer bite.

Ingredients

• 4 red bell peppers, halved lengthwise, seeds removed

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 medium yellow onion, chopped

• 1 jalapeño, finely chopped

• 4 garlic cloves, chopped

• 2 tablespoons tomato paste

• 2 teaspoons chili powder

• 2 teaspoons ground cumin

• 3/4 teaspoon sea salt, plus more to taste

• Freshly ground black pepper

• 1 1/2 cups cooked brown rice

• 1 1/2 cups cooked black beans

• 1 cup corn kernels (fresh or frozen)

• 2 tablespoons lime juice

• 1 teaspoon lime zest

• 1/2 cup shredded pepper jack cheese*

• 1/2 cup chopped fresh cilantro

• Salsa + avocado, for serving

• Lime wedges, for serving

Instructions

1. Preheat oven to 450°F. Arrange peppers cut-side up on a parchment-lined sheet, drizzle with olive oil, sprinkle with salt + pepper, and roast for 10 minutes. Discard any liquid that collects.
2. In a skillet, heat olive oil over medium. Cook onion, jalapeño, and garlic until soft (about 5 minutes). Stir in tomato paste, chili powder, cumin, salt, and pepper. Cook another 3 minutes.
3. Remove from heat and mix in rice, beans, corn, lime juice, and zest. Adjust seasoning.
4. Fill peppers with rice mixture and top with cheese. Broil 5–10 minutes until cheese is bubbly.
5. Top with cilantro. Serve with salsa, avocado, and lime wedges.

To make vegan: Use dairy-free cheese or omit cheese and skip broiling. Add avocado and a drizzle of chipotle sauce instead.