vegetarian stuffed peppers recipe

Written ByJenny Smyth Posted on
vegetarian stuffed peppers recipe
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The Best vegetarian stuffed peppers recipe

I’ve been making vegetarian stuffed peppers for years, and they’re still a family favorite. I love how this recipe brings together the flavors and textures of so many different ingredients in one delicious dish.

My kids always ask for seconds, and my husband is happy to have a meal that’s both healthy and satisfying. I’ve made this recipe for special occasions, like holidays and birthdays, but it’s also a staple in our weekly meal rotation.

It’s a great way to get everyone to eat their veggies, and it’s easy to make in big batches for potlucks or parties. The best part is that it’s incredibly versatile – you can customize it with your favorite fillings and seasonings to suit any taste or dietary need.

One of the things I appreciate most about this recipe is the way it showcases the beauty of cooking with fresh, seasonal ingredients. The colors and aromas of the peppers, the herbs, and the spices all come together to create a dish that’s not just delicious, but also visually stunning.

I’ve used this recipe as a starting point for countless variations over the years, always experimenting with new flavors and ingredients to keep things interesting.

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

4.9 from 641 votes

This vegetarian stuffed peppers recipe is a delicious and healthy meal featuring bell peppers filled with a mixture of rice, black beans, corn, and cheese. It is a perfect dish for a weeknight dinner or meal prep.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stuffing

2 cups cooked rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn
1 cup diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 cup shredded cheese (cheddar or Mexican blend)

For the Peppers

4 large bell peppers, any color, halved lengthwise and seeds removed

👨‍🍳Directions

1Preheat oven to 375°F.
2Prepare the peppers by cutting them in half lengthwise and removing the seeds and membranes.
3Place the pepper halves in a baking dish and set aside.
4In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper.
5Mix well until all ingredients are evenly distributed.
6Stuff each pepper half with the rice and vegetable mixture, pressing down gently to compact the filling.
7Sprinkle the shredded cheese evenly over the tops of the stuffed peppers, ensuring each half is well-covered.
8Cover the baking dish with foil and bake for 20 minutes.
9After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
10Remove the stuffed peppers from the oven and let them rest for a few minutes before serving.
11This allows the filling to settle and makes it easier to handle the hot peppers.
12Serve the stuffed peppers hot, garnished with fresh cilantro or green onions if desired.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use any variety of bell peppers for this recipe. For a spicier dish, add diced jalapeños to the stuffing mixture.

Watch Video Of How Vegetarian Stuffed Peppers Works

This vegetarian stuffed peppers recipe has been a staple in our household for years – it’s easy to make ahead of time and reheats beautifully when needed.

One of my favorite things about this recipe is how versatile it is – whether you’re serving it at home or taking it to a potluck or party, there are endless ways to customize it with your favorite fillings and toppings.

The leftovers also freeze beautifully for future meals or snacks – simply thaw overnight in the fridge or reheat in the microwave when needed.

❓ Frequently Asked Questions About Vegetarian Stuffed Peppers

Q: What type of peppers should I use for this recipe?

A: Any color pepper will work well in this recipe, but I personally prefer to use bell peppers because they have a sweet, slightly crunchy texture that pairs perfectly with the filling. If you want to add some heat to your peppers, you can also use jalapeños or other hot peppers – just be sure to adjust the amount of cumin accordingly.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the filling and stuffing the peppers up to a day in advance. However, if you’re planning to serve them at a party or gathering, I recommend assembling and baking them just before serving for maximum flavor and texture.

Q: How do I store leftover stuffed peppers?

A: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. When reheating, make sure they’re heated through until they’re steaming hot – you can even add some extra cheese on top if you like!

Q: Can I use gluten-free bread in place of traditional bread crumbs?

A: Yes, you can use gluten-free bread crumbs as a substitute in this recipe – just be sure to check with your local grocery store for gluten-free options or make your own using gluten-free bread.

Q: Are stuffed peppers suitable for vegetarians who follow vegan diets?

A: While stuffed peppers are technically vegan-friendly, be sure to check with your guests about any specific dietary restrictions before serving – some vegan diets may require additional modifications or substitutions.

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