Recipe Contributed By Uproot Kitchen

Share This Recipe

Pinto Beans and Rice Stuffed Peppers

Prep Time 2 hours
Cook Time 30 minutes


Pinto Beans from Scratch:

  • 1 lb pinto beans, dried
  • 10 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1/2 onion, white
  • red pepper flakes, optional
  • salt, to taste

Pinto Beans and Rice Stuffed Peppers:

  • 1 cup rice, brown, cooked
  • 2 cups pinto beans, cooked
  • 3/4 cup salsa, pre-made, medium heat
  • 1/2 cup corn, canned, drained and rinsed
  • 2 extra large bell pepper
  • toppings, Optional toppings: avocado, salsa, plain yogurt or spicy cilantro cashew cream, cheese, jalapeño, radishes


Pinto Beans from Scratch:

  • Sort dry beans and remove any pebbles or overly dried beans.
  • Cover pinto beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
  • Drain soaking water and rinse beans.
  • In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
  • Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
  • Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Pinto Beans and Rice Stuffed Peppers:

  • Prepare rice according to package instructions ahead of time, or use precooked rice.
  • Preheat the oven to 375 degrees.
  • In a bowl, combine cooked brown rice, pinto beans, salsa, and corn.
  • Carefully slice bell peppers in half and discard seeds. Stuff the peppers with the rice and bean mixture.
  • Place the peppers in an oiled baking dish and bake at 20 minutes, covered in tin foil.
  • Remove the foil and bake for an additional 10 minutes.
  • Serve with your favorite toppings.