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Looking for an easy stuffed peppers recipe that’s hearty, healthy, and full of flavor? These Vegetarian Stuffed Peppers are the perfect weeknight dinner! They’re packed with rice, beans, veggies, and melty cheese for a filling dish that satisfies both vegetarians and meat lovers.
Table of Contents
Why I Love This Recipe
- Easy to Make: A few steps and some pantry staples are all you need to make the best vegetarian stuffed peppers ever!
- Hearty & Filling: These peppers are filled with a combo of grains, beans, and veggies making this dish super satisfying. Looking for more? Try my Vegetarian Chimichangas or Vegetarian Baked Taquitos!
- Make Ahead Friendly: The filling can be made the day before so when you’re ready to serve, just cut the peppers, stuff them and bake!
- Balanced Meal in One Dish: Protein, fiber, and veggies all in one! If you want a fresh side, serve these peppers with my Cucumber Avocado Salsa.
The Ingredients
- Bell Peppers: Any color works! Red and yellow are sweeter, green has a sharper flavor, and mixing colors makes this stuffed peppers recipe extra pretty.
- Cooked Rice: White or brown rice both work, or swap in quinoa for more protein.
- Black Beans & Corn: This duo adds heartiness, fiber, and just the right amount of sweetness and crunch.
- Fire-Roasted Tomatoes & Onion: These bring depth of flavor and a little smokiness to the filling.
- Cheese: Mozzarella or a Mexican blend is classic, but cheddar or Monterey Jack also taste great melted on top.
- Seasonings & Fresh Lime: Cumin, smoked paprika, and a squeeze of lime juice keep the filling zesty and flavorful.
*For a full list of ingredients and exact measurements, see the recipe card below.*
Variations and Substitutions:
- Add protein: Even though this is a vegetarian stuffed peppers recipe, you can stir in cooked ground beef or turkey if you want a meatier version.
- Change the grain: Swap rice for quinoa, farro, or couscous.
- Make it vegan: Use dairy-free cheese or skip the cheese entirely.
- Spice it up: Add jalapeños or chili flakes for extra heat.
How to Make Vegetarian Stuffed Peppers
- Step 1: Prepare the peppers: Preheat oven to 400°F. Cut the peppers in half, remove the ribs and seeds and place in a 9×13 inch baking dish. Use 1 tablespoon of the oil to rub all over the peppers.
- Step 2: Saute the onions. Heat the remaining oil in a large sauté pan over medium heat and sauté the onions for 3 minutes.
- Step 3: Make the filling. Add the cooked rice, beans, corn, tomatoes, lime juice, cumin, paprika and salt and stir together to combine. Cook the mixture for 5 minutes or until liquid evaporates. Add 1/2 cup grated cheese.
- Step 4: Stuff the peppers. Divide the mixture between the pepper halves and top with remaining cheese.
- Step 5: Bake. Cover the dish with foil and bake for 30 minutes. Uncover for an additional 10 minutes or until peppers are fork tender and cheese is melted.
Tips and Tricks
- Short on time? Make the filling a day in advance so you just have to stuff and bake when you’re ready to eat.
- Want softer peppers? Pre-bake the empty pepper halves for 10 minutes while you prepare the filling. This cuts down on the final baking time too.
- Meal prep friendly: These keep well in the fridge and reheat beautifully for lunches!
FAQs
Can you freeze stuffed peppers?
You can! There are two ways to freeze stuffed peppers. You can assemble them unbaked, freeze, and then add about 15 extra minutes to the baking time when you’re ready to cook. Or you can bake them first, let them cool, and then freeze. When you’re ready to enjoy, just pop them back in the oven until heated through.
Do I need to pre-cook peppers before stuffing them?
Not necessarily, but pre-baking will make them softer and shorten baking time once stuffed.
More Easy Vegetarian Entrees
These Vegetarian Stuffed Peppers are one of my go-to dinners when I want something hearty, healthy, and stress-free. They’re colorful, cheesy, and guaranteed to please everyone at the table. Give this easy stuffed peppers recipe a try and let me know what you think by leaving a rating and comment below!
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Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers are a hearty, delicious weeknight meal the entire family will love. They're bursting with flavor and so simple to make!
Ingredients
- 4 bell peppers (red, green, orange or yellow)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 cup cooked white or brown rice
- 1 can black beans, drained and rinsed
- 1/2 cup frozen corn
- 1 14 ounce can diced fire roasted tomatoes
- juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 cup mozzarella cheese, grated
- fresh cilantro, chopped
Instructions
- Preheat oven to 400°F.
- Cut the peppers in half, remove the ribs and seeds and place in a 9×13 inch baking dish. Use 1 tablespoon of the oil to rub all over the peppers.
- Heat the remaining oil in a large sauté pan over medium heat and sauté the onions for 3 minutes.
- Add the cooked rice, beans, corn, tomatoes, lime juice, cumin, paprika and salt and stir together to combine. Cook the mixture for 5 minutes or until liquid evaporates. Add 1/2 cup grated cheese.
- Divide the mixture between the pepper halves and top with remaining cheese.
- Cover the dish with foil and bake for 30 minutes. Uncover for an additional 10 minutes or until peppers are fork tender and cheese is melted.
Notes
- Meal Prep Friendly: Make the filling a day in advance so you just have to stuff and bake when you’re ready to eat.
- Want softer peppers? Pre-bake the empty pepper halves for 10 minutes while you prepare the filling. This cuts down on the final baking time too.
- Storage: These keep well in the fridge and reheat beautifully for lunches! Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, bake in the oven until warmed through.
- To Freeze: There are two ways to freeze stuffed peppers. You can assemble them unbaked, freeze, and then add about 15 extra minutes to the baking time when you’re ready to cook. Or you can bake them first, let them cool, and then freeze. When you’re ready to enjoy, just pop them back in the oven until heated through.
Nutrition
Calories: 181kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 587mg | Potassium: 372mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2089IU | Vitamin C: 80mg | Calcium: 103mg | Iron: 2mg
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