Step 1
Heat the oven to 200°C. Halve the peppers and remove the seeds. Bake cut-side up for 10 minutes.

Mexican Rice Stuffed Peppers recipe with red peppers, rice, and black beans. A simple 40-minute dinner with clear, step-by-step instructions.
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Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
Tap each item as it reaches your counter.
5 steps · about 40 minutes total
Step 1
Heat the oven to 200°C. Halve the peppers and remove the seeds. Bake cut-side up for 10 minutes.
Step 2
Cook onion in olive oil until soft. Add tomatoes, paprika and cumin and simmer for 5 minutes.
Step 3
Stir in rice and black beans and season.
Step 4
Fill the peppers with the rice mixture and top with cheese.
Step 5
Bake for 15 minutes until the peppers are tender and the cheese is melted. Finish with lime juice.
Before you serve
Small details for confident timing, useful swaps, and safer leftovers.
Oven temperatures vary, so check a few minutes before the end of the suggested time.
Spread cooked rice out to cool quickly when the recipe calls for chilled rice, then refrigerate it promptly.
Taste at the end and adjust salt and pepper after the sauce has reduced.
Mexican Rice Stuffed Peppers is a dinner idea built around red peppers, rice, black beans, and beans. It is designed for straightforward home cooking and takes about 40 minutes, making it a useful option when you want a practical meal without a long ingredient list.