This healthy Vegetarian Stuffed Peppers recipe is packed with rice, beans, veggies, and so much flavor. It will leave you satisfied and energized and are so easy to make!
Check out all of my vegetarian recipes like Roasted Cauliflower Soup, Chow Mein, or Cacio e Pepe!
Vegetarian Stuffed Peppers That’ll Steal the Show.
I never knew how much I could love Stuffed Peppers until I worked on this recipe. Any I had eaten in the past were pretty bland, so I knew I had to pack these with tons of wonderful flavor, and all the good stuff, like rice, beans and veggies. These are so good, it’s like eating a loaded burrito, but veggie style. So whether you’re looking for vegetarian meals for Meatless Monday, or just a healthy meal that will leave you satisfied, these easy Vegetarian Stuffed Peppers are the answer. My whole family cheers for this meal. For my kids, I often cut up the peppers and give them tortilla chips or a whole wheat flour tortilla to eat with it.
How to Make Stuffed Peppers:
Prep and Pre-Cook: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water then place peppers cut-side down in the water and bake for 20 minutes.
Make Mixture: Sauté onion in a little oil until softened, about 5 minutes. Add garlic then cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat then stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
Bake and Serve: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return vegetarian stuffed peppers to oven for 10-15 more minutes, until peppers are tender and cheese is melted.
Make Ahead and Freezing Instructions:
To Make-Ahead: The peppers can be stuffed with filling 1-2 days ahead and stored covered in the refrigerator.
To Freeze: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.
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Vegetarian Stuffed Peppers
Ingredients
- 6 sweet bell peppers (red, yellow, or orange)
- 1 1/2 cups cooked rice (white, brown, cauliflower rice or quinoa)
- 1 Tablespoon olive oil
- 1 small onion , diced
- 3 garlic cloves , minced
- 1 14.5 ounce can diced tomatoes with green chiles , mild
- 1 14 oz can black beans , drained and rinsed
- 1 cup frozen corn
- 4 green onions , chopped
- 2 Tablespoons Taco Seasoning*
- 3/4 teaspoon black pepper , plus more to taste
- 1 1/2 cups shredded cheese , Mexican blend or pepperjack cheese, divided
- ¼ cup chopped fresh cilantro
Instructions
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Preheat oven to 400 degrees F.
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Prep peppers: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water.Place peppers cut-side down in the water and bake for 20 minutes.
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Filling: Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
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Stuff peppers: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese.
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Bake again: Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted. Store leftover peppers in the refrigerator, covered for 4-5 days.
Video
Notes
Taco Seasoning: To use your own spices, use 1 Tablespoon chili powder, 2 teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder and oregano.
Add more Protein: Add one pound of cooked ground turkey to the filling.
Make-ahead Instructions: Stuffed peppers can be assembled 1-2 days ahead of time, stored in the fridge until baking.
Freezing Instructions: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.
Nutrition
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Recipe adapted from America’s Test Kitchen. First published January 2020. Updated April 2024.
