Vegetarian Stuffed Peppers Recipe

I’m sharing Vegetarian Stuffed Peppers that tuck a surprising blend of grains, fresh herbs, and cheese into colorful bell peppers, a simple and clever way to get more veggies on the table.

I love turning a few simple things into a dinner that makes people ask whats in it. Vegetarian Stuffed Peppers seem too pretty to be that satisfying, but the bright bell peppers hide a filling with black beans that gives texture and a little surprise in every bite.

It’s weird, seems almost like Makanan Rendah Kalori comfort food, keeps you full but not weighed down. I’m always tweaking a tiny flavor or two, and that little change makes you reach for a second pepper before dessert even gets a chance.

Try one and see what you notice first.

Ingredients

• Bell peppers: sweet crunchy, high in vitamin C and fiber, colorful and low calorie
• Black beans: packed with protein and fiber, earthy flavor, keeps filling hearty
• Cooked rice: gives carbs and bulk, soaks up spices and tomato juices
• Corn kernels: sweet pop and texture, adds fiber and a little sweetness
• Diced tomatoes: bright acid, adds moisture, rich in lycopene, fresh taste
• Cheddar or Jack cheese: melty richness, adds fat and calcium, comforting
• Cilantro or parsley: herb freshness, vitamin boost, brightens and lifts flavors
• Cumin chili powder smoked paprika: warm smoky notes, low calories, big flavor

Ingredient Quantities

• 4 large bell peppers, assorted colors, tops cut off and seeds removed
• 1 cup cooked long grain rice (about 1/2 cup uncooked)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen (thawed)
• 1 can (14.5 oz) diced tomatoes, drained
• 1/4 cup tomato sauce or mild salsa, optional to moisten filling
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup fresh cilantro or parsley, chopped
• 1 cup shredded cheddar or Monterey Jack cheese, plus extra for topping
• 2 tbsp lime juice (about 1 lime), optional
• 1/4 cup breadcrumbs or panko, optional for a little crunch
• Cooking spray or a little extra oil for drizzling

How to Make this

1. Preheat oven to 375F. Cut the tops off the 4 bell peppers, remove seeds and ribs, and trim bottoms if needed so they stand upright. Lightly spray a baking dish with cooking spray or drizzle a little oil.

2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped yellow onion and sauté until soft and slightly golden, about 5 minutes. Add the minced garlic and cook 30 seconds more.

3. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper; cook a quick 30 seconds to wake up the spices.

4. Add the drained and rinsed black beans, 1 cup corn, and the drained 1
4.5 oz diced tomatoes. If you want a moister filling add the 1/4 cup tomato sauce or mild salsa now. Cook 3 to 4 minutes to heat through and reduce excess liquid.

5. Remove skillet from heat and stir in 1 cup cooked long grain rice, 1/2 cup chopped cilantro or parsley, 2 tbsp lime juice if using, and 1 cup shredded cheddar or Monterey Jack. If you want crunch fold in 1/4 cup breadcrumbs or panko. Taste and adjust salt and pepper.

6. Spoon the filling into each pepper, packing lightly but not overstuffing. Reserve any extra filling for a bowl or to top another dish later. Put the pepper tops back on as lids if you like.

7. Sprinkle extra shredded cheese on top of each pepper and a little more breadcrumbs if using. Drizzle a touch of oil over the tops or give a quick spray of cooking spray to help browning.

8. Pour about 1/4 cup water into the bottom of the baking dish to create steam, cover the dish tightly with foil and bake at 375F for 25 to 30 minutes, until peppers are tender when pierced.

9. Remove the foil and bake another 10 to 15 minutes until cheese is bubbly and golden brown in spots.

10. Let peppers rest 5 minutes before serving. Garnish with extra chopped cilantro or parsley and a squeeze of lime if you like. Enjoy, they re great with a simple salad or crusty bread.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9×13 baking dish or similar, for the peppers
3. Large skillet for sautéing the onion, garlic and filling
4. Cutting board
5. Sharp chef’s knife
6. Mixing bowl (medium size will do)
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Colander and can opener for draining beans and tomatoes
10. Aluminum foil plus cooking spray or a little oil for drizzling

FAQ

Vegetarian Stuffed Peppers Recipe Substitutions and Variations

• Cooked long grain rice: use cooked quinoa, couscous, or barley; for a low carb option try cauliflower rice, just squeeze out excess moisture
• Black beans: swap with pinto beans, chickpeas, or cooked lentils — they all give protein and bulk
• Corn kernels: frozen peas, diced zucchini, or canned sweet corn work fine if you dont have fresh
• Shredded cheddar or Monterey Jack: use pepper jack, feta, or a vegan shredded cheese; or skip cheese and sprinkle nutritional yeast for a cheesy flavor

Pro Tips

1) Dry it out first. Drain the tomatoes really well and give the beans and corn a quick pat with paper towel if they seem wet, and use day old rice if you got it. Wet filling = soggy peppers, and cold leftover rice soaks up juices better than fresh hot rice.

2) Amp up the flavor not the salt. Toast the spices in the pan for 20-30 seconds before adding anything else, add a little lime zest and a tiny pinch of sugar or a splash of vinegar to balance acidity, or chop 1 small chipotle in adobo for smoky heat. Little things like that make the filling taste deeper without more salt.

3) Get a great top crust. Mix the breadcrumbs with a bit of melted butter or oil before sprinkling so they toast instead of going gummy, and add an extra layer of cheese on top near the end then pop under the broiler for 1 to 2 minutes until bubbly and browned but watch it the whole time or it’ll burn.

4) Make ahead and freeze friendly. Assemble the peppers without the final breadcrumb/cheese topping, wrap tight and freeze on a tray then bag them; bake from frozen adding about 15 to 25 minutes, or thaw overnight and bake as usual. Reheat leftovers covered with foil then uncover to crisp the top so it doesn’t dry out.