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After many days of decadent food and lots of meat, I was feeling something lighter. Although traditionally, stuffed bell peppers aren’t light, this veggie version is! Chock full of veggies and flavor, these make a wonderful dinner.

The Kroger’s near me sell these great bags of bell peppers, with 2 colored peppers and 2 – 4 green peppers, and they’re only $4. Making recipes like this reasonable; because honestly, if I had to pay $4 a pepper for the sweet bell peppers… well I’m not entirely sure I would ever make this!

Stuffed Bell Pepper

A few things… first, this made us enough stuffing to stuff 6 large peppers pretty easily. Secondly, adding some coup cream and cheese to the mixture would be a lovely (albeit unnecessary) addition. And finally, these are wonderful served with guacamole!


2 tsp olive oil

½ bunch cilantro, chopped

½ medium onion, chunked

1 small green bell pepper, chopped

2-4 cloves garlic

¼ – ½ tsp cumin

¼ – ½ tsp coriander

Black pepper

1 Tbs tomato paste

1 c rice (I used brown rice)

2 ¼ c water

1 can black beans, drained and rinsed

2/3 c frozen corn

4 sweet bell peppers

1 c cheddar cheese


½ onion, minced

1 Tbs olive oil

1 hot pepper

2 Tbs tomato paste

1 can diced tomatoes, with juice

4 cloves garlic

½ bunch cilantro

Dash cumin, coriander, red pepper

1 – 1 ½ c water

For stiffing: Combine olive oil, cilantro, onion, pepper and garlic in medium pot and sauté over medium heat for 5 – 10 minutes. Add all remaining ingredients to the pot, cover and bring to a boil. Let cook, covered, until rice is done and water is gone.

While rice is cooking, put all sauce ingredients in a food processor and pulse until everything is completely pureed and combine. Pour into large sauce pan and allow too cook down a bit.

Pre-heat oven to 425°.

Cut off the tops from 4 bell peppers (the colored bell peppers work best, as they seem to cook a bit faster) and remove the seeds and ribs from the interior of the pepper. Stuff with the rice mixture, top each pepper with a ¼ c of cheese, set peppers into a 9”x9”x2” pan, and pour sauce over the peppers.

Bake for 45 – 55 minutes. Allow to cool for at least 5 minutes before serving.