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Stuffed Cubanelle Peppers
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5 from 2 votes

Stuffed Cubanelle Peppers

These Stuffed Cubanelle Peppers! Filled with brown rice, black beans, and veggies, these peppers are perfect for a quick and easy weeknight meal. Plus, they're oven-baked so you can have them on the table in no time at all.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Peppers
Cuisine: Caribbean
Servings: 4
Calories: 834kcal
Author: Elle John


  • 1 pound cubanelle peppers around 15-20 peppers
  • 1 cup brown rice with 1 teaspoon of salt and olive oil
  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 tablespoon Olive Oil
  • 2 cloves of garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 can black beans
  • 1 cup tomato salsa or ½ cup marinara sauce
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup mozzarella cheese
  • 2 sprigs cilantro finely chopped


  • Start with halving the cubanelle peppers.
  • Start by cooking 1 cup of brown rice according to the package instructions, add 1 teaspoon of salt and olive oil when cooking the rice.
  • While the rice is cooking, chop the onion and celery. Sauté the onion and celery in the olive oil until they are soft and translucent.
  • Next, stir in minced garlic along with chili powder and 1 tsp. of cumin powder. Be careful not to burn the garlic when you are sautéing it; if it starts to become brown or singed, turn down the heat or remove the pan from the burner for a few moments before continuing to cook.
  • Once the onions, garlic, and spices are cooked through, add in rinsed black beans along with the tomato salsa (homemade or store-bought) and continue cooking the mixture for another few minutes over low heat. At this point, you can taste the mixture to adjust any seasonings as needed.
  • When the rice is done cooking and has cooled slightly, fold it into the vegetable/bean mixture until everything is fully incorporated.
  • Finally, preheat your oven to 375 degrees and pile the filling into halved cubanelle peppers that have been brushed lightly with olive oil on all sides.
  • Top each pepper with some shredded mozzarella cheese and pop them in the oven for about 20 minutes or until they are heated through and the cheese is melted on top.
  • Garnish with chopped fresh cilantro if desired before serving hot over a bed of arugula or mixed greens.


  • If you want to make your stuffed peppers even more flavourful, try adding some crumbled-up bacon or diced ham to the mix. Both of these ingredients will add savory flavor and richness to the dish.


Calories: 834kcal | Carbohydrates: 120g | Protein: 42g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 1496mg | Potassium: 2194mg | Fiber: 23g | Sugar: 11g | Vitamin A: 4122IU | Vitamin C: 149mg | Calcium: 242mg | Iron: 8mg