Dirty Beans and Rice Stuffed Peppers
Stuff your dinner table with bold Louisiana-inspired flavors with these Dirty Beans and Rice Stuffed Peppers. This vibrant recipe takes tender bell peppers and fills them to the brim with a savory medley of seasoned black beans, fluffy rice, and aromatic vegetables like onion, celery, and garlic. Amped up with Cajun spices, smoked paprika, and optional ground meat for a customizable twist, these peppers offer a hearty, one-dish meal that’s as comforting as it is colorful. Topped with melted cheddar or pepper jack cheese and a sprinkle of fresh herbs, they’re an irresistible crowd-pleaser perfect for weeknight dinners or meal prepping. Plus, with baked-in nutrients and a vegetarian option, they’re a wholesome choice for the whole family!
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Recipe Information
Ingredients
- 6 pieces bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 0.5 pounds ground beef or sausage (optional for non-vegetarian option)
- 1 15-ounce can black beans, drained and rinsed
- 2 cups cooked white or brown rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 14.5-ounce can diced tomatoes with their juice
- 1 cup shredded cheddar or pepper jack cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley or green onions for garnish, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides and insides of the peppers with 1 tablespoon of oil and arrange them upright in a baking dish.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, celery, and green bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes.
If using ground beef or sausage, add it to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
Add the black beans, cooked rice, diced tomatoes with their juice, Cajun seasoning, smoked paprika, thyme, salt, and black pepper to the skillet. Stir everything together and let it simmer for 5-7 minutes to allow the flavors to meld.
Remove the filling mixture from heat. Taste and adjust seasonings as needed.
Spoon the dirty beans and rice mixture into the prepared bell peppers, packing them tightly. Sprinkle the tops with shredded cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil for the last 10 minutes to let the cheese brown slightly.
Carefully remove the stuffed peppers from the oven and let them cool for a few minutes.
Garnish with chopped parsley or green onions, if desired, and serve warm.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4725 mg | 205% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 59.3 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1258 mg | 97% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5290 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
