Isn’t it nice to have a recipe on hand for when you have company over and you need a dinner that looks like it took a lot of work but really didn’t? My go to: stuffed peppers. Shoot, I just gave away my secret.

stuffed pepper recipe

The best thing about stuffed peppers is that you can stuff ‘em with pretty much anything and you can cook them just about anywhere. I like mine grilled best, but I’ve been known to broil them in the toaster oven more often than not.

black beans and rice

These peppers can be ready to eat in less than 15 minutes depending on what kind of rice you use.

black bean stuffed peppers

I make it easy on myself by cooking a big batch of brown rice and refrigerating it so it’s ready when I need it. {I’m not an advanced planner when it comes to hunger.} If you don’t have any premade and need a meal on the table quickly, quick cooking rice, quinoa, or orzo would be a good fast option.

vegan stuffed pepper filling

Black Bean Stuffed Peppers

black bean stuffed peppers

by with a Side of Sneakers


  • 2 green or red bell peppers, sliced in half top to bottom
  • 1 can black beans, drained and rinsed
  • 1 cup brown rice {or other grain}
  • 2 Tbsp taco seasoning
  • 1 can diced green chiles
  • Optional: diced jalapenos or yellow corn


Mix beans, rice, and taco seasoning.

Fill peppers with bean mixture.

No taco seasoning? Try a mix of chili powder, cumin, and cayenne pepper instead.

If you’re not vegan, feel free to top with cheddar cheese before cooking.

Pop on the grill until peppers slightly char and filling is warm. Or cheat like me: heat the bean mixture in the microwave while broiling the empty peppers, then fill and serve.

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vegan stuffed peppers

What’s your favorite easy entertaining meal?

Pssst. Check out baby’s first vacation over on tiny sneakers!