Vegetarian Stuffed Peppers - Colorful bell peppers are filled with a hearty mixture of rice, black beans, corn, tomatoes, and melted cheese. Baking softens the peppers and melds all the flavors together. These make a satisfying, complete meal that is both nutritious and visually appealing.

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Vegetarian Stuffed Peppers - Stuffed peppers used to intimidate me—all that hollowing and stuffing felt fussy. Then I realized I could par-cook the peppers in the microwave first, cutting the bake time to just 40 minutes. The quinoa and black bean filling is so satisfying, even my meat-loving friends don't miss the ground beef. I often double the recipe and freeze half for busy weeks.

Dietary Notes

✓ Vegetarian Friendly
✓ Meal Prep Friendly
✓ High Fiber
✓ Colorful Presentation

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Why You'll Love This

Complete Meal: Protein, grains, and vegetables in one dish.
Make-Ahead Friendly: Assemble ahead, bake when ready.
Customizable Filling: Use any beans, grains, or veggies you like.
Family-Friendly: Mild flavors appeal to most palates.

Vegetarian Stuffed Peppers

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 25min

❄️ Cool Time: 5

🔥 Cook Time: 40min

🥨 Yield: 4

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 large bell peppers
2 cups cooked rice
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels
1 can (14.5 oz) diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 ½ cups shredded Mexican cheese blend
1 tsp chili powder
½ tsp cumin
1 tbsp olive oil
to taste salt and black pepper

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✏️

Bell peppers Choose large, even peppers so they stand upright and bake evenly. Any color works; red and yellow are sweeter.
Cooked rice Rice adds body and makes this a complete vegetarian meal. Quinoa or brown rice adds extra fiber and protein.
Black beans, rinsed and drained Beans add plant protein and hearty texture. Rinsing removes excess sodium and improves flavor.
Corn kernels Corn adds sweetness and crunch for texture contrast. Frozen or fresh works great.
Diced tomatoes Tomatoes add moisture and tang, helping the filling stay juicy. Use with juices for best flavor.
Onion, diced Onion builds savory base flavor. Saute until soft so the filling tastes sweet and balanced.
Garlic, minced Garlic brings aroma and depth. Add after onion so it does not burn.
Shredded Mexican cheese blend Cheese melts into creamy pockets and adds that bubbly baked top. Divide it so some goes inside and some on top.
Chili powder Adds mild heat and Tex-Mex flavor. Increase slightly if you want a spicier vegetarian dinner.
Cumin Cumin adds warm, earthy flavor that makes beans taste more savory. A little goes a long way.
Olive oil Olive oil helps saute aromatics and adds richness. It keeps the filling from tasting dry.
Salt and black pepper Season filling before stuffing. Proper seasoning makes vegetarian stuffed peppers taste bold and satisfying.

list_alt Instructions

1

Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
2

Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3

Add chili powder and cumin to the skillet and stir for 30 seconds to toast the spices.
4

Stir in diced tomatoes (with juices), cooked rice, black beans, corn, and 1 cup of the shredded cheese. Cook for 2-3 minutes until heated through. Season with salt and pepper.
5

Spoon the filling mixture evenly into the hollowed bell peppers, packing it down lightly. Place peppers upright in the prepared baking dish.
6

Cover the dish tightly with foil. Bake for 30 minutes.
7

Remove foil, top each pepper with the remaining ½ cup cheese. Bake uncovered for 10-15 more minutes until peppers are tender and cheese is melted and bubbly.
8

Let cool for 5 minutes before serving - the filling will be very hot.

Nutrition Facts

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Calories 320

Protein 14g

Carbs 48g

Fiber 10g

Sugar 8g

Fat 9g

Sodium 480mg

Potassium N/A

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Serving Suggestions

Serve the peppers hot from the oven, allowing them to cool for 5 minutes to set. Garnish with fresh cilantro or parsley, a dollop of sour cream or Greek yogurt, and sliced avocado. A simple side salad completes the meal.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until warmed through, or in the microwave. The peppers can be assembled (unbaked) and frozen for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the baking time.

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