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Colorful vegetarian stuffed peppers filled with grains and vegetables

Vegetarian Stuffed Peppers

A vibrant and comforting dish filled with nutritious grains, beans, and spices, all nestled in sweet bell peppers for a delightful family meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 6 pieces sweet bell peppers (red, yellow, or orange) Add a sweet crunch; zucchini or tomatoes can be substitutes.
For the Filling
  • 1.5 cups cooked rice (white, brown, cauliflower rice, or quinoa) Brown rice adds more nutrition; cauliflower rice is a low-carb alternative.
  • 1 tablespoon olive oil Consider avocado oil or coconut oil for different flavor.
  • 1 small onion, diced Shallots can work as a milder substitute.
  • 3 cloves garlic, minced Garlic powder can replace it in a pinch.
  • 1 can diced tomatoes with green chiles (14.5 oz) Fresh tomatoes with chili powder are a great fresh swap.
  • 1 can black beans (14 oz), drained and rinsed White beans or lentils are easy replacements.
  • 1 cup frozen corn Skip or use fresh seasonal corn if preferred.
  • 4 pieces green onions, chopped Chives or leeks are acceptable substitutes.
  • 2 tablespoons Taco Seasoning Make your own by mixing cumin, paprika, and chili powder if needed.
  • 0.75 teaspoon black pepper Adjust based on heat preference; white pepper for milder.
  • 1.5 cups shredded cheese (Mexican blend or pepper jack cheese, divided) Dairy-free alternatives are available.
  • 0.25 cups chopped fresh cilantro Omit if not a fan or replace with parsley.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F.
  2. Cut ¼-inch from tops of bell peppers, removing the stem, ribs, and seeds.
  3. In a large baking dish, fill with ½-inch of water, placing peppers cut-side down. Bake for 20 minutes.
Filling Preparation
  1. Heat oil in a 12-inch skillet over medium-high heat.
  2. Add the onion and sauté until softened, about 5 minutes.
  3. Add minced garlic and sauté for another 30 seconds, followed by corn, beans, tomatoes, green onions, Taco seasoning, and black pepper. Stir until heated through.
  4. Remove from heat and stir in rice, 1 cup of cheese, and cilantro. Taste and adjust seasonings.
Stuffing the Peppers
  1. Drain the water from the baking dish and fill each pepper with the mixture, topping with remaining cheese.
  2. Return to the oven and bake for 10-15 more minutes until peppers are tender and cheese is melted.

Notes

Serve with a dollop of sour cream or guacamole for a creamy contrast. Ensure leftovers are stored in an airtight container in the refrigerator for 4-5 days. Can be frozen for up to 3 months; bake straight from frozen with additional cooking time.