Enchilada Stuffed Peppers with Rice and Beans bring together two comfort food classics in one vibrant, oven-baked dish. Think of it as the best parts of an enchilada—spiced beans, fluffy rice, melty cheese, and that rich, smoky sauce—tucked inside golden, roasted bell peppers.
Growing up, stuffed vegetables were always on the table—usually with spices, leftover rice, and a handful of whatever needed using. This version takes that spirit but wraps it in the warmth of enchilada flavours: earthy cumin, tangy tomatoes, and just enough heat to keep things interesting.
It’s hearty without being heavy, comforting without feeling fussy. Whether you’re cooking for a weeknight dinner or planning ahead for lunchboxes, these peppers hold their own—delicious warm from the oven or reheated the next day. And with our Everyday Enchilada Sauce ladled on top, they become something extra special.
Why You’ll Love This Dish
- It’s everything you love about enchiladas — without the rolling.
All the flavours, textures, and comfort of a classic, but tucked inside sweet roasted peppers for a simpler, more elegant approach. - The filling is generous, but not heavy.
Fluffy rice, hearty beans, warming spices — it’s balanced, satisfying, and naturally plant-based. - It invites make-ahead ease.
Stuff the peppers in advance and bake when you’re ready — perfect for weeknights or hosting without the last-minute rush. - There’s room to make it yours.
Use what you have — quinoa instead of rice, lentils, leftover roast veggies, even shredded chicken if you like. - It holds its own as a main, or shines as a side.
Serve with a salad, some warm tortillas, or just a drizzle of tahini or yogurt — it’s a dish that fits wherever you need it.
Ingredients Used
- Aromatics & Base
~ Onion — adds mellow sweetness and a soft base
~ Spring onions — for a bit of crunch and freshness, save the greens for garnish
~ Garlic cloves — the familiar warmth that anchors the dish
~ Jalapeño — optional, but brings a gentle heat and balance - The Filling
~ Black beans — creamy and hearty, they make the filling feel substantial
~ Corn kernels — sweet bursts of texture in every bite
~ Canned Plum tomatoes — juicy, bright, and naturally saucy
~ Cooked rice — fluffy and filling, the grain that binds it all
~ Tomato juice — to keep everything tender and moist
~ Fresh coriander — lifts the whole filling with its green brightness
~ Lime juice — a final squeeze for acidity and balance - Spices & Seasoning
~ Smoked paprika & cayenne pepper — a hint of fire and depth
~ Cumin — grounding and warm, it ties everything together
~ Garlic powder & onion powder — to build that slow-cooked flavour
~ Dried oregano — for a classic Mexican herbal touch
~ Sea salt & black pepper — always to taste - To Bring It Together
~ Cream cheese — adds richness and just the right creaminess
~ Cheddar cheese — melty and sharp, for that golden top
~ Enchilada sauce — smoky, spicy, and essential to the dish - To Serve
~ Extra enchilada sauce — for drizzling generously
~ Coriander leaves, spring onion greens, and lime wedges — to brighten the plate
How to Prep Your Peppers — Two Ways
Before we get to stuffing, the peppers need a little head start. A quick roast or blanch helps soften them just enough, so they cook evenly and become tender in the oven without collapsing. This step might seem small, but it makes a big difference in texture — and saves time later.
Choose what works for your kitchen:
Method 1: Roasting
Roasting brings out a little sweetness and gives the peppers a richer depth of flavour.
- Preheat the oven to 230°C (450°F).
- Slice the bell peppers in half lengthwise and remove the seeds and membranes.
- Place them cut-side up on a parchment-lined baking tray.
- Drizzle with olive oil, sprinkle with a little salt and pepper, and roast for 10 minutes.
- Remove and tip out any water that’s pooled inside. Set aside to cool slightly.
Method 2: Boiling
This is a quick, no-fuss way to get the peppers soft and ready to fill.
Bring a large pot of water to a boil. Cut off the tops of the bell peppers and remove the seeds and membranes. Carefully lower the peppers into the boiling water and cook for 4–5 minutes, until just softened.
How to Make Enchilada Stuffed Peppers
Stuffed peppers may look impressive, but they’re surprisingly simple to make — especially when you break it down into layers of flavour. Here’s how we build ours, step by step:
1. Prep the Peppers
Start by getting your bell peppers ready. You can either halve them lengthwise or keep them whole with just the tops sliced off — whichever presentation you prefer.
Roast or boil the peppers ahead of stuffing to soften them. This helps them bake faster and makes them easier to eat later. (See “How to Prep Your Peppers” above for both options.) Let them cool slightly while you work on the filling.
2. Make the Filling
In a large skillet, heat a drizzle of avocado oil and sauté chopped onion, garlic, jalapeño, and spring onions until softened and aromatic. Add in the cooked rice, black beans, sweet corn, and roughly chopped canned plum tomatoes. Stir gently for a minute to let everything come together.
Now add the spices: smoked paprika, cumin, garlic powder, onion powder, cayenne, and oregano. Pour in the reserved tomato juice and squeeze over the lime juice. Stir in a handful of chopped coriander.
Let the filling simmer for a few minutes so the flavours meld and everything is warm, fragrant, and deeply savoury.
3. Assemble the Peppers
Spread a generous spoonful of enchilada sauce over the base of your baking dish. Place the prepped peppers in the dish. To each pepper, add about a tablespoon of cream cheese and a sprinkle of grated cheddar at the base before spooning in the rice and bean filling — packing it gently so it mounds slightly.
Pour a little enchilada sauce around the peppers to keep things juicy and help them bake evenly. Then, spoon some sauce directly over the tops and finish with another scattering of cheddar.
4. Bake Until Bubbling
Cover the dish loosely with foil and bake at 200°C (400°F) for about 25–30 minutes, until the peppers are tender and everything is bubbling. Uncover and bake for a few more minutes to let the tops get golden and just a little crisp.
5. Garnish and Serve
Top with extra chopped coriander, spring onions, or a spoonful of enchilada sauce. These stuffed peppers are full of texture and spice — hearty enough for a standalone meal but also great with a side salad or warm tortillas.
Helpful Tips & Tricks
- Prep your peppers ahead
You can roast or blanch the bell peppers a day ahead. If roasting, bake for just 10 minutes, then cool and store. This helps cut down on cook time later and ensures the peppers hold their shape. - Don’t skip softening the peppers
Whether you roast or boil, pre-cooking the peppers helps them cook evenly and cuts down on baking time. Plus, it prevents a raw bite in the final dish. - Use leftover rice
This recipe is perfect for using up any cooked rice sitting in your fridge — white, brown, or even a grain mix will work well. - Cream cheese = magic
That little layer of cream cheese at the base adds creaminess and balances the spice. Don’t skip it! - Make it ahead
You can assemble the stuffed peppers fully (without the final cheese topping), refrigerate overnight, and bake the next day. Just let them come to room temperature first, then add the cheese and bake as directed.
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Ingredients
For the filling
For Assembly
method
Preheat your oven to 220°C (425°F). Slice off the tops of the bell peppers, scoop out the seeds and membranes, and trim the bottoms if needed to help them stand. Reserve the tops for the filling. Blanch the peppers in boiling water for 5 minutes, then transfer to a lightly oiled baking dish, cut-side up.
— 6–8 bell peppers, 1 tsp oil
Heat avocado oil in a large skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the spring onions, garlic, and jalapeño. Sauté for another 2–3 minutes until fragrant.
— 2 tbsp avocado oil, 1 large brown onion, 2–3 spring onions, 4 garlic cloves, 1 jalapeño
Stir in the black beans, corn, chopped plum tomatoes, and tomato juice. Mix well. Let it simmer for 5–6 minutes so the flavours begin to come together.
— 1 can black beans, 1 cup corn, 3 canned plum tomatoes (drained, chopped), 2–3 cups tomato juice
Add in the cooked rice, lime juice, cumin, paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper. Cook for 3–4 minutes, stirring gently, until everything is combined. Stir in the chopped coriander and cream cheese until melted through.
— 3 cups cooked rice, juice of ½ lime, 1.5 tsp cumin, 1.5 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp oregano, salt + pepper, 1 cup coriander, ½ cup cream cheese
Preheat the oven to 190°C (375°F). Place the hollowed peppers upright in a baking dish. Fill generously with the rice and bean mixture, then spoon some enchilada sauce over each one. Sprinkle with cheddar cheese and cover the dish with foil.
— 6–8 bell peppers, 1–1½ cups enchilada sauce, ½ cup cheddar cheese
Bake covered for 30–35 minutes, then remove foil and bake uncovered for another 10–15 minutes, until the peppers are soft and the tops golden.
— more grated cheese if desired
Let rest a few minutes before serving. Spoon over extra enchilada sauce and garnish with fresh herbs or spring onions if you like.