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Stuffed Green Peppers

Stuffed Green Peppers


"When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination."
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1 h 20 m servings 675 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
  4. Bake in preheated oven until peppers soften, about 45 minutes.
  5. Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 101
  1. 137 Ratings

Most helpful positive review

I made a LOW CALORIE VERSION of this yummy recipe. First of all, I use just a small amount of brown rice. The vegetables have such a fanstastic flavor - the rice is just there to make it more ...

Most helpful critical review

Im sorry to say I did not like this at all.I am used to not cooking the meat before baking.I like my stuffed peppers stuffed with a meatloaf type stuffing then baked.I figured I would try this t...

Most helpful
Most positive
Least positive

I made a LOW CALORIE VERSION of this yummy recipe. First of all, I use just a small amount of brown rice. The vegetables have such a fanstastic flavor - the rice is just there to make it more ...

I like regualr stuffed green peppers, but these blow the meat-filled ones away! I did some modifying though...I used black beans with chili and cumin spices in it, Hunts tomato sauce with basil...

My family and I loooove this recipe and have made it many times! We make a few changes (like others have suggested): brown rice instead of white, usually we omit the swiss, and using the crushed...

This recipe is best saved for a time when you have leftover rice - that cuts cooking time in half!

Pretty dang good! I added a healthy dose of cumin and a chopped tomato to add some bulk. I mixed the rice, beans, tomato, and tomato sauce all together and spooned that into the peppers. Added a...

Great alternative to using meat. I browned some chopped onion and minced garlic first, then mixed in the chili powder and added a little cumin. Next added the beans and cooked rice (brown rathe...

I was doing a large party where there were a few individuals that were vegetarians. This dish was a big hit.

These were very good. I used red and orange peppers, I cooked them for 10 min in the microwave to cut down on the oven time. I also used brown rice and grated lite cheddar cheese. I will be maki...

This was a good recipe to start with and change/build on. Instead of putting it on top at the end, I mixed the tomato sauce with morning star veggie crumbles and spooned that into the pepper as...

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