Rice & Vegetable Stuffed Bell Peppers

  • Author: Emily Smith
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes


A tasty and satisfying meal, filled with yummy vegetables, nutritious beans and hearty brown rice. Hits the spot and it’s healthy for you!



  • 6 bell peppers, tops cut and inner seeds removed
  • 2 1/2 cups of cooked brown rice
  • 1 can of black beans, drained and rinsed several times
  • 1/2 cup of diced tomatoes
  • 1/4 cup of diced onions
  • 1/2 cup of soft goat’s cheese
  • 3 Tbso of chopped fresh basil leaves
  • 1 Tbsp of virgin olive oil
  • Fresh ground pepper & salt


  1. Preheat oven to 350 F.
  2. Prepare all of the ingredients (wash, dice, cut peppers)
  3. In a large bowl, combine brown rice, black beans, tomatoes, onions, olive oil, touch of salt and pepper.
  4. Scoop the rice filling into the peppers.
  5. Place in a large deep baking dish. Top each pepper with a few pieces of goat’s cheese.
  6. It’s up to you whether you place the tops of the peppers back on top, or on the side of the dish to bake. I left mine off to let the cheese get browned, but if I wasn’t using goat’s cheese, I would have left them on.
  7. Bake for 30 minutes, or until peppers are nice and tender.
  8. Serve and enjoy!


  • Serving Size: 6