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Bell Peppers - Bean Stuffed


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Rate this recipe 4.3/5 (6 Votes)


  • 3 green, or a combination of green, red and yellow bell peppers
  • 1 15 oz can dark red kidney beans
  • 1 8 oz can tomato sauce
  • 1 7 oz can Mexi-corn
  • 1/2 c cooked rice
  • 1/4 c chopped green onions
  • 1/2 t oregano
  • 1/4 t garlic powder
  • 1/3 c shredded cheddar
  • 1/4 t dried oregano


Adapted from


Step 1

Heat oven to 350. Spray 9” pan with cooking spray. Cut peppers in half and remove stems and seeds. Place pepper halves in boiling water for 5 minutes. Drain and set aside. In large bowl, combine beans, ½ c tomato sauce, corn, rice, green onions, and ½ t oregano and garlic powder. Mix well. Fill each pepper half with 1/6 of the mixture. Bake at 350 for 30 minutes. Sprinkle cheese over pepper, and bake an additional 3-5 minutes or until cheese is melted. In small saucepan, heat remaining tomato sauce and ¼ t oregano. Serve warm sauce over hot stuffed peppers.
6 servings 130 calories

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