Build-Your-Own Stuffed Bell Pepper Bar

Roast a rainbow of bell pepper halves until they're tender and sweet, then lay out a spread of warm seasoned rice, black beans, roasted veggies, and melty cheese. The vegetarian base is hearty enough on its own, and meat eaters can fold in browned ground turkey, beef, or chorizo right at the table. Everyone builds their own, everyone's happy.

By TasteBuds

Recipe details

Yield
6 people
Prep time
30 minutes
Cook time
50 minutes
Total time
1 hour 5 minutes

Ingredients

  • 6 large bell peppers, halved lengthwise, seeds and ribs removed (mix of red, yellow, and orange)
  • 3 tbsp olive oil (divided)
  • to taste kosher salt
  • to taste black pepper, freshly ground
  • 1½ cups long-grain white rice (uncooked)
  • 3 cups vegetable broth
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 medium zucchini, diced
  • 1½ cups corn kernels (frozen or fresh)
  • 1 medium red onion, diced
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup queso fresco, crumbled (optional)
  • 1 lb ground turkey (optional, for meat eaters)
  • 1 lb ground beef (optional, for meat eaters, 85% lean)
  • 12 oz Mexican chorizo, casings removed (optional, for meat eaters)
  • ½ cup fresh cilantro, chopped
  • 2 medium Roma tomatoes, diced
  • 2 whole limes, cut into wedges
  • 1 cup sour cream (for serving)
  • to taste hot sauce (for serving, optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Halve 6 large bell peppers lengthwise, remove seeds and ribs, then arrange cut-side up on a large baking sheet lined with foil.
  3. Drizzle the pepper halves with 2 tbsp olive oil, season with kosher salt and black pepper, and roast for 25 minutes until tender with lightly charred edges.
  4. While the peppers roast, combine 1½ cups long-grain white rice, 3 cups vegetable broth, 1½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and a pinch of kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until the rice is tender and liquid is absorbed.
  5. While the rice simmers, dice 2 medium zucchini and 1 medium red onion.
  6. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced zucchini and red onion, season with kosher salt and black pepper, and sauté for 6 minutes until softened and golden.
  7. Stir in 1½ cups corn kernels and cook for 2 minutes until warmed through, then transfer the veggie mix to a serving bowl.
  8. Warm 2 (15 oz) cans black beans, drained and rinsed in the same skillet over medium heat for 3 minutes, then transfer to another serving bowl.
  9. If serving meat options, use separate skillets for each. For turkey: brown 1 lb ground turkey over medium-high heat for 7 minutes, breaking it into crumbles, season with kosher salt, black pepper, and a pinch of ground cumin. For beef: brown 1 lb ground beef (85% lean) the same way. For chorizo: cook 12 oz Mexican chorizo, casings removed over medium heat for 6 minutes until cooked through.
  10. Fluff the cooked rice with a fork and transfer to a large serving bowl.
  11. Dice 2 medium Roma tomatoes and chop ½ cup fresh cilantro.
  12. Cut 2 limes into wedges.
  13. Arrange the roasted pepper halves on a large serving platter. Set out bowls of seasoned rice, black beans, roasted veggies, 2 cups shredded cheddar, 1 cup shredded Monterey Jack, ½ cup crumbled queso fresco, diced tomatoes, chopped cilantro, lime wedges, and 1 cup sour cream. If serving meat, set out the cooked turkey, beef, and chorizo in separate bowls with separate serving spoons.
  14. Let everyone build their own stuffed pepper: spoon rice and beans into a pepper half, add roasted veggies, fold in meat if desired, top with cheese, and finish with cilantro, tomatoes, sour cream, lime juice, and hot sauce to taste.