These tasty stuffed peppers are perfect for finishing off any leftover rice and beans you might have

Print this recipe
Weeknight dinners are an art form. They need to be filling without taking hours, delicious without being complicated, and satisfying without being messy. They need to be more desirable than their takeout counterparts, and this is one that fits the bill on all counts: Southern refried beans-stuffed peppers. They’re perfect for finishing off any leftover rice and beans you might have from previous dinners, and they're quick and simple to make!
If you’re feeling particularly lazy, you don’t even have to make the refried beans from scratch. Using canned beans will cut the time and effort involved at least in half. And one final pro-tip: You can keep the uncooked stuffed peppers in the fridge, covered in plastic wrap, for up to two days. This means you can make a big batch ahead of time, and just pop them in the oven when you want them!
Cooktop Cove
Southern Refried Beans-Stuffed Peppers
15 minutes
45 minutes
1 hour
2 tablespoons vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
2 16-ounce cans pinto beans, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
4 cups cooked white rice
Juice of 1 lime
8 bell peppers, halved and seeded
2 cups shredded cheese
Pour the vegetable oil into a large, heavy-bottomed skillet over medium-high heat. When the oil just begins to shimmer, add the onion and garlic, and sweat until translucent, about 2 ½ minutes.
Add the pinto beans, spices, salt and pepper, and stir to combine. Bring the mixture to a simmer. Cook 7-10 minutes, until the beans begin to soften. Use a potato masher to mash the beans slightly, leaving plenty of chunks. You can always go back and mash more later.
Cook the beans an additional 5-10 minutes, until they begin to thicken. Give them an additional mash if desired and reduce the heat to low. Add the rice and lime juice and stir to combine.
Preheat the oven to 375 degrees Fahrenheit.
Place the peppers skin-side-down on a baking dish lined with aluminum foil.
Fill each pepper half with the rice and bean mixture, and top with shredded cheese.
Bake 15-20 minutes, or until cheese is completely melted and peppers are tender to the touch.
Allow peppers to cool slightly before serving.
Print this recipe