Name: Burrito Bowl Stuffed Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 can black beans; 1.5 cups uncooked brown or white rice; 1 cup sweet corn; 4 bell peppers; vegan cheese of choice; 0.25 cup cilantro

In the video I used plain white but every other time that I’ve made these stuffed bell peppers, I’ve used this quinoa and brown rice mixture (see photo). It’s quite a bit more expensive than using simple rice that you cook yourself BUT this makes the whole recipe SO easy since the quinoa/ rice mixture is cooked in the microwave in just 90 seconds.

Dinner

25 m

American

Food with Feeling

May 5, 2026

Foodwithfeeling.com

From the Cook

1/7

Burrito Bowl Stuffed Peppers

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Burrito Bowl Stuffed Peppers

1 can black beans

1 ½ cups uncooked brown or white rice or 2 packets of brown rice quinoa mixture, see photo above

1 cup sweet corn

4 bell peppersI used all different colors

vegan cheese of choiceI used a Mexican cheese blend from Trader Joes

¼ cup cilantrochopped

Instructions

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Instructions

Pre-heat the oven to 350 degrees F. lightly grease a baking dish (I actually used 2 medium dishes)

While the oven pre-heats, cook your rice according to instructions.

Once the rice is done, stir in the black beans and corn. Salt and pepper to taste. Set aside.

Cut your peppers in half. I cut them in half by cutting down the middle of the pepper (horizontally) HOWEVER, its a bit easier to get all of the seeds out if you cut the peppers down the top (through the stem). Once cut, fully remove and discard all of the seeds and white bits.

Stuff each pepper evenly with the rice mixture so that it is overflowing. Place in your baking dish(es).

If using, top with a bit of cheese and then bake in the oven for 10 minutes. We're only baking these long enough to melt the cheese and to heat the peppers all the way through.

Let cool slightly, top with your cilantro, sour cream, and salsa and ENJOY!!

Nutrition

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Tips & Tricks (5)

Prep Peppers for Even Cooking 🫑
Choose bell peppers of similar size and slice a thin layer off the bottom to create a flat base so they stand upright and cook evenly in the oven.
Toast Your Beans for Depth 🫘
Drain and lightly pan-toast your black beans for 2-3 minutes before mixing with other ingredients to enhance their nutty flavor and reduce excess moisture in the filling.
Layer Your Filling Strategically 🏗️
Place rice mixture as the base, then beans, corn, and salsa in the middle, finishing with vegan cheese on top so it melts perfectly over the warm filling.
Maximize Flavor with Cilantro Timing 🌿
Reserve half your cilantro to stir into the filling before baking and use the other half as a fresh garnish after cooking to maintain vibrant color and brightness.
Tent with Foil to Prevent Charring ✨
Cover stuffed peppers with foil for the first 20 minutes of baking, then uncover to allow cheese to brown and peppers to caramelize slightly without burning.