Vegetarian Stuffed Peppers are a colorful, healthy, and satisfying meal perfect for lunch or dinner. Bell peppers are filled with a flavorful mixture of rice, beans, vegetables, and spices, then baked until tender. Each bite is comforting, hearty, and packed with nutrients, making them a great plant-based option for any day of the week.
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
2. Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or vegan alternative, optional)
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
3. Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
Step 2: Prepare the Filling
In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until softened. Stir in rice, black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 3–4 minutes, stirring to combine.
Step 3: Stuff the Peppers
Spoon the rice and vegetable mixture into each bell pepper, pressing lightly to fill them completely. If using cheese, sprinkle some on top of each pepper.
Step 4: Bake
Place the stuffed peppers in the prepared baking dish and cover loosely with foil. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the tops are lightly browned.
Step 5: Serve
Garnish with chopped cilantro before serving. Enjoy warm as a main dish or a side.
4. Nutrition (Per Serving)
Calories: 290
Fat: 8g
Carbohydrates: 50g
Protein: 10g
Sugar: 7g
Fiber: 10g
Sodium: 420mg
5. Tips
- For extra protein, add cooked lentils or chickpeas to the filling.
- Use a variety of bell pepper colors for a visually appealing dish.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Top with avocado slices or a dollop of sour cream for added creaminess.
