Vegetarian Stuffed Bell Peppers

Stuffed bell peppers are a total comfort food classic, and this vegetarian version is just as satisfying—packed with vibrant veggies, hearty grains, and savory spices. They’re colorful, full of flavor, and super customizable. Whether you’re feeding a crowd, meal-prepping, or just trying to sneak in more veggies, this recipe checks all the boxes. Oh, and the melty cheese on top? Absolute perfection.

Why You’ll Love This Recipe

• Wholesome & Filling – Packed with protein, fiber, and flavor.
• Meal-Prep Friendly – Great for leftovers and easy to freeze.
• Customizable – Use your favorite grains, cheeses, and veggies.
• Colorful & Crowd-Pleasing – Looks as good as it tastes!

How to Make Vegetarian Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice (or quinoa)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt & pepper to taste
• 1 cup shredded cheese (cheddar, pepper jack, or mozzarella)
• Fresh cilantro or green onion for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prep the peppers – Place halved bell peppers cut side up in a baking dish. Drizzle with a little olive oil and roast for 10 minutes to soften slightly.
3. Make the filling – Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic. Stir in rice, beans, corn, tomatoes, and spices. Cook for about 5 minutes.
4. Stuff the peppers – Spoon the filling into each pepper half. Top with shredded cheese.
5. Bake – Return to oven and bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
6. Garnish & Serve – Sprinkle with cilantro or green onions before serving.

Storage Information

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze individually wrapped peppers for up to 2 months.
• Reheating: Oven at 350°F or microwave until warmed through.

Variations to Try

• Tex-Mex Style – Add enchilada sauce and use Mexican-blend cheese.
• Italian-Inspired – Swap beans for white beans, use basil and oregano, and top with mozzarella.
• Vegan Version – Use vegan cheese or skip it entirely.

Tips & Notes

• Pre-roasting the peppers keeps them tender without being soggy.
• Use leftover grains to save time.
• Add a little salsa or hot sauce for extra kick.

FAQ

1. Can I make these ahead of time?

Yes! Assemble them and refrigerate unbaked for up to 24 hours.

2. What kind of rice works best?

Any kind—white, brown, or even cauliflower rice if you’re keeping it low carb.

3. Can I skip the cheese?

Definitely! They’ll still be flavorful without it or you can use a vegan alternative.

Nutrition Information (Per Stuffed Half Pepper, Approx. 8 Servings)

• Calories: 210 kcal
• Total Fat: 7g (11% DV)
  • Saturated Fat: 2.5g (13% DV)
• Carbohydrates: 28g (9% DV)
  • Sugars: 5g
• Protein: 9g (18% DV)
• Fiber: 6g (24% DV)
• Iron: 2mg (11% DV)

Percent Daily Values are based on a 2,000-calorie diet.

Required Tools & Equipment

• Large skillet
• Baking dish
• Mixing spoon or spatula
• Knife & cutting board

Difficulty Level: Beginner

Prep Time: 15 minutes

Cook Time: 30 minutes

Rest Time: 5 minutes

Total Time: 50 minutes

These vegetarian stuffed bell peppers are a weeknight win—flavorful, colorful, and loaded with goodness. Let me know if you want to try a spicy or Mediterranean twist!