Double Bean Stuffed Green Peppers

Thought I’d replace the traditional beef in Stuffed Green Peppers with some black and red kidney beans instead.  And I’m glad I did!  The “filling” is so delicious and fresh…and it be great rolled up in a tortilla for lunch.

(That’s what I’ll be having for lunch tomorrow.)

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Double Bean Stuffed Green Peppers

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 75 minutes


  • 1 cup brown rice ($.40)
  • 1 small yellow onion, finely chopped ($.30)
  • 2 large tomatoes, diced ($1.20)
  • 1 4 oz. can diced green chilies ($.59) Substitute the fresh tomatoes and green chilies with 1 15 oz can of diced tomatoes with green chilies
  • 2 cups cooked black beans ($.40)
  • 2 cups cooked red kidney beans ($.40)
  • 1 tsp ground cumin ($.05)
  • Salt and pepper, to taste
  • 4 green peppers ($1.20)
  • Few pinchfuls of Shredded cheddar cheese ($.50)
  • 1 bag frozen corn ($.88)


  • Cook the brown rice as directed on the package. (Takes about 45 minutes.) Substitute white rice if desired.
  • To the cooked brown rice, add the chopped onions, diced tomatoes, green chilies, cooked black beans, cooked red kidney beans, ground cumin and salt and pepper (to taste).
  • Slice the stem out of the top of the green pepper and place in a pot with boiling salt water for 5 minutes. Remove from water, then stuffed with the filling. Top with a pinchful of shredded cheese.
  • Bake at 350 for 20-25 minutes, or until the cheese has melted and is bubbly.
  • Cook the corn as directed on package.
  • Serve Double Bean Stuffed Green Peppers with Corn.
    (Note: I had a few extra smaller green peppers in the fridge…so I made Stuffed Bite Size Peppers for Steve to take to work for lunch!)
  • Top with some shredded cheese, then freeze.  Thaw in the fridge overnight, then reheat  in the oven long enough to melt the cheese before taking to work.

Cost $5.92 – With lots of leftovers for lunch!!!

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  1. Michelle K says

    I’m really liking the idea of putting this in burritos! Everything tastes better in a tortilla.

  2. says

    I may give this a try tomorrow for hubby’s lunch. I have one extra green pepper that I was going to chop up for the freezer before it goes bad. We are starting a new budget this week and I’ve already used up the food money (birthday party dinner)! I have to stretch what I have in the pantry. This looks like something my husband will LOVE!

    I ordered your cookbook for my birthday (amazon gc)! I can’t wait until it arrives!

  3. Jennifer McPherson says

    I just bookmarked this recipe…it looks great and I bet tastes just as good. Can’t wait to try it!!!

  4. Tina says

    Loved the stuffed green pepper recipe. We made it last night – Yummy! We also had lots of green peppers. Thanks for all the great recipes. I try them regularly!

  5. says

    Love the idea…since you subbed the beans for the meat…woudl it be possible to use beans instead of meat in a meatloaf? Also… the hubby is gluten free so could I sub rice for the bead in a meatloaf?

    Thank you so much for this blog. I enjoy reading it!

    • says


      You can use beans or lentils to replace some of the meat in meatloaf. You can also make entire “meat” loaves with just beans or lentils, but I have not tried that.

      As for the bread crumbs in meatloaf, I would use GF bread crumbs over whole rice. I know it’s a bit more expensive, but the outcome will be better with bread crumbs. Another, possibly less expensive idea, would be to use baby food rice in place of the bread crumbs. Haven’t tried it, but it’s worth a GF shot!

  6. Tammy says

    Love your site! I came up with this idea last year while trying to use up an abundance of green peppers from our garden. The peppers I didn’t use right away I chopped up and put into the freezer. A few cups per freezer bag. When I wanted stuffed green peppers but was in a hurry I’d make some rice, brown some beef along with the frozen peppers and anything else that would go into stuffed peppers and just layer it all in a casserole dish. I’d top it with cheese and bake until it was all heated through and the cheese melted. Same delicious taste! By doing it this way I also could stretch the meal a little more. Thanks again for all of your great ideas and recipes!


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