Vegetarian Stuffed Bell Peppers

ByMadison Rae
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why make this recipe

Vegetarian Stuffed Bell Peppers are a colorful and nutritious dish that is perfect for a healthy meal. They are easy to prepare, packed with flavor, and can be a great way to use up leftovers. Plus, they are filling and can satisfy both vegetarians and non-vegetarians alike.

how to make Vegetarian Stuffed Bell Peppers

Ingredients :

  • 4 bell peppers
  • 1 cup cooked rice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Olive oil

Directions :

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
  4. Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
  5. Fill each bell pepper with the rice mixture. Place them in a baking dish.
  6. If using, sprinkle cheese on top.
  7. Cover with foil and bake for 25-30 minutes.
  8. Remove foil and bake an additional 10-15 minutes, until the peppers are tender.
  9. Serve warm.

how to serve Vegetarian Stuffed Bell Peppers

Serve the stuffed peppers warm, either alone or with a side salad. They can be topped with extra cheese, sour cream, or avocado for added flavor. Enjoy them as a main dish or as a fantastic side.

how to store Vegetarian Stuffed Bell Peppers

You can store any leftover stuffed peppers in an airtight container in the fridge. They will last for about 3-4 days. To reheat, simply place them in the microwave or oven until warm.

tips to make Vegetarian Stuffed Bell Peppers

  • Make sure to cook the rice in advance to save time.
  • Feel free to add other vegetables like zucchini or spinach to the filling.
  • Adjust the spices according to your taste for more or less heat.
  • Use different colored bell peppers for a vibrant dish.

variation

You can make this recipe vegan by omitting the cheese or using a dairy-free cheese alternative. Additionally, try using quinoa instead of rice for a different texture and flavor.

FAQs

Can I freeze stuffed bell peppers?
Yes, you can freeze them! Just make sure to let them cool completely. Wrap them in plastic wrap or place them in a freezer-safe container. They can last for up to 3 months in the freezer.

Can I use different types of beans?
Absolutely! You can use kidney beans, pinto beans, or any beans you prefer.

What can I serve with stuffed peppers?
Stuffed peppers are delicious on their own but can also be served with a green salad, garlic bread, or quinoa salad for a complete meal.

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Vegetarian Stuffed Bell Peppers

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A colorful and nutritious dish that is perfect for a healthy meal, packed with flavor and can use up leftovers.

Ingredients

Scale
  • 4 bell peppers
  • 1 cup cooked rice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
  4. Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
  5. Fill each bell pepper with the rice mixture. Place them in a baking dish.
  6. If using, sprinkle cheese on top.
  7. Cover with foil and bake for 25-30 minutes.
  8. Remove foil and bake an additional 10-15 minutes, until the peppers are tender.
  9. Serve warm.

Notes

Adjust the spices according to taste and feel free to add other vegetables like zucchini or spinach.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 pepper
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: stuffed peppers, vegetarian recipe, healthy meal

Did you make this recipe?

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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