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–+ servings
Stuffed peppers in a baking dish.
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4.67 from 3 votes

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Servings: 8
Calories: 181kcal
Author: Catherine McCord

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 9x13 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