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.
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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Recipe
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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Stuff peppers: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese.
- 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.
Notes
Nutrition
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Recipe adapted from America’s Test Kitchen. First published January 2020. Updated April 2024.
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These instructions are the best I’ve read. The recipe is quite adaptable. Use what you have. Oh, and I used quinoa.
These are delicious. I’m always looking for healthy and meatless meals and these stuffed peppers are a favorite with my family. So tasty.
This was delicious! Thank you! <3
These were great and easy, had a lot more stuffing than I needed so will have it with something else as I picked peppers from my garden that were not particularly huge. I used some roasted hatch peppers I had added to the diced tomatoes and they were great. Thanks
My husband loved this recipe. He demanded that I make it again. I’ve done stuffed peppers in the past, but it was a crock pot recipe. I’m sure if that’s the difference, but this recipe really was much yummier. He’s on a low carb diet right now, so I used cauliflower rice. Just the Green Giant steamer bag. It tasted great!
Amazing one of my fave teas! Is the 313 calories per pepper or for all 6?
Per serving!
This recipe is consistently tasty and feeds the whole family!
This is delicious!!! I followed the recipe very closely and it worked perfectly. It was great as a summer dinner for my vegetarian family and with a bit more cheese, it was amazing as a filling winter meal. I serve it with barbecued chicken on the side when we have non vegetarian guests. So so good.