Spanish Rice & Beans Stuffed Peppers

Baked bell peppers stuffed with Eden Foods Spanish Rice & Pinto Beans and served with your favorite toppings. Perfect for an easy warm weeknight dinner!

Friends, since we last chatted I became a marathoner. 

I ran the 26.2 miles to complete the Chicago Marathon in under 5 hours this past Sunday and felt unstoppable after I crossed the finish line. 

It was an emotional and rewarding experience, with anxiety-ridden lows and pride-filled highs.

I’m so glad that I trained and conquered and feel so eternally grateful for the support of my friends and family who saw me to the finish line. 

This week I’m taking it easy, with lots of long walks and yoga and stretching. 

And, of course, lots of hearty plant-based foods to refuel and recharge!

After expending so much energy with the race and traveling. I honestly haven’t been in the mood to spend hours in the kitchen.

So I loved making these Spanish Rice & Beans Stuffed Peppers for an easy dinner for M and me during the workweek. 

These baked bell peppers are stuffed with Eden Foods Spanish Rice & Pinto Beans and served with your favorite toppings.

They’re perfect to prepare for an easy warm weeknight dinner to share! 

Here’s what you need to make the stuffed peppers:

• 4 bell peppers
• 2 15-oz Eden Foods Spanish Rice & Pinto Beans 

That’s it!

Preheat the oven to 350°F and prepare a baking pan with parchment paper. 

Cut the tops of the peppers off and remove their core and seeds.

I like to use medium-large peppers for this recipe so you have more space to fill them with beans and rice. 

The trick to these peppers is to pre-boil them to soften the peppers for stuffing. 

Add the cored peppers to a pot of boiling water and boil them for 3-5 minutes.

Drain the peppers well and set them aside.

Now that your peppers are parboiled, you can stuff them with Spanish Rice & Pinto Beans!

These cans are packed with U.S. organic short grain brown rice and organic family pinto beans seasoned with organic spicy tomato puree and sea salt. 

The mix of whole grains and beans together deliver complete plant-based protein, which I really appreciate post-marathon. 

It’s perfect as a delicious premade filling for burritos, tacos, or bowls. 

You can also add it to soups, stews, or any other stuffed veggie! 

It’s also naturally gluten-free and low-fat, and an excellent source of fiber, magnesium, and zinc. 

Spoon the Spanish Rice & Pinto Beans into peppers, filling them to the top.

Don’t be afraid to pack them very full, friends!

Repeat this until there are no more peppers or rice mixture left.

Usually I get 4 medium sized stuffed bell peppers from this mixture!

The number of stuffed peppers will vary depending on their size. 

You can always stuff double the peppers using small peppers, too.

After stuffing, place the pan in the oven and bake the peppers for 25-30 minutes or until they’re heated throughout. 

The peppers will start to brown around the edges and the rice will crisp on top. 

That’s how you know that the peppers are done! 

This recipe is allllllll about the toppings. 

To serve, plate the stuffed peppers.

You can slice them open to release some of the heat (they will be hot!!!) or leave them whole. 

Top the peppers with all of your favorite toppings before enjoying.

I love adding avocado, cilantro, lime juice, salsa, and vegan yogurt on top! 

Store any leftover peppers in an airtight container in the refrigerator for 2-3 days and reheat them in the microwave before serving.

Enjoy these Spanish Rice and Beans Stuffed Peppers as an easy weeknight dinner. 

I love that the filling is already ready so you don’t have to spend the extra prep time and dishes making it yourself!

It’s the perfect recipe to make for an easy weeknight dinner to share.

It’s warm, hearty, and packed with plant-based protein and fiber. 

Mix up new variations by adding your personal favorite toppings.

Enjoy!

If you make these Spanish Rice & Beans Stuffed Peppers, let me know!

Be sure to leave a comment below and rating below so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino!

Check out my Pinterest page to pin more recipes like this one to make later.

For more stuffed peppers, check out my Southwestern Black Bean & Veggie Burger Stuffed Bell Peppers.

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!