Vegetarian Stuffed Peppers
Ingredients
Directions / Instructions
Why You'll Love These Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers are a wholesome, colorful, and satisfying meal that's packed with plant-based protein, fiber, and fresh vegetables. Tender bell peppers are filled with a delicious mixture of fluffy rice, black beans, sweet corn, tomatoes, onions, garlic, and warm spices before being topped with gooey melted cheese. They're easy to customize with your favorite vegetables, grains, and cheeses, making them an excellent choice for meal prep, weeknight dinners, or healthy family meals.
Ingredients
For the Peppers
- 4 large bell peppers (red, yellow, orange, or green)
- 1 tablespoon olive oil
For the Filling
- 2 cups cooked brown rice or white rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 1 cup diced tomatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Optional Garnishes
- Sour cream or Greek yogurt
- Sliced avocado
- Lime wedges
- Fresh cilantro
Step-by-Step Instructions
1. Prepare the Peppers
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
2. Cook the Vegetables
Heat a skillet over medium heat. Sauté the onion for about 4 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Make the Filling
Add the cooked rice, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, oregano, salt, and black pepper to the skillet. Stir everything together and cook for about 5 minutes until heated through. Remove from the heat and mix in half of the shredded cheese and the chopped cilantro.
4. Stuff the Peppers
Fill each bell pepper generously with the rice mixture, gently pressing it down to pack the filling. Sprinkle the remaining shredded cheese evenly over the tops.
5. Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and the cheese is melted and lightly golden.
6. Garnish and Serve
Remove the peppers from the oven and let them rest for 5 minutes. Garnish with fresh cilantro, avocado slices, sour cream, and a squeeze of fresh lime juice before serving.
Storage Tips
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or microwave until heated through. These peppers also freeze well for up to 3 months.
Serving Suggestions
Serve with a crisp green salad, garlic bread, roasted vegetables, tortilla chips, guacamole, salsa, cilantro-lime rice, or a bowl of tomato soup for a complete and satisfying meal.
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