Vegetarian Stuffed Bell Peppers

Name: Vegetarian Stuffed Bell Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 4 bell peppers (any color); 1 cup cooked rice; 1 can black beans, drained and rinsed; 1 cup corn (fresh or frozen); 1 cup diced tomatoes; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Olive oil (about 1 tablespoon); Fresh herbs for garnish (optional)

Imagine pulling a tray of glossy, jewel-toned peppers from the oven—their skins gently blistered, releasing a warm, earthy aroma of cumin and roasted vegetables. When you slice into one, steam escapes and you see a colorful mosaic of rice, black beans, corn, and tomatoes. Each bite offers a comforting contrast: tender pepper walls, slightly creamy rice and beans, sweet pop of corn, and a whisper of fresh herbs on top. This is food that feeds both body and mood—hearty, nourishing, and instantly satisfying.

These vegetarian stuffed bell peppers are perfect for weeknight dinners, cozy weekend lunches, or a bright addition to a potluck. They travel well for picnics, scale easily for a crowd, and make excellent make-ahead meals for busy weeks. Whether you want something meatless that still feels substantial, are entertaining friends with diverse diets, or simply crave a colorful, wholesome dinner, this recipe delivers.

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At a Glance

Prep Time: 15 minutes
Cook Time: 40–45 minutes (including the final 10-minute uncovered bake)
Total Time: 55–60 minutes
Servings: 4 (one stuffed pepper per person)
Difficulty Level: Easy — great for beginning home cooks

Nutrition Highlights

Nutrition estimates are per serving (recipe yields 4 servings). Values are approximate and based on USDA FoodData Central entries for the principal ingredients; they will vary with exact brands and any substitutions.

Calories: ~240 kcal
Protein: ~9–10 g
Carbohydrates: ~43 g
Fat: ~4.5 g
Dietary Fiber: ~9.5–10 g
Sodium: variable (depends on canned goods; low-sodium options recommended)

Why this matters: with about 10 g of fiber per serving, this dish contributes strongly to daily fiber needs (Mayo Clinic recommends ~25 g/day for women and ~38 g/day for men). The mix of beans and rice supplies plant-based protein and complex carbohydrates, and the overall calorie and fat levels are modest, making it a balanced, nutrient-dense vegetarian entrée. (Nutrition data: USDA FoodData Central; dietary recommendations: Mayo Clinic.)

Why You’ll Love It

Flavor & Aroma: Warm spices (cumin and paprika) and sautéed aromatics make the filling fragrant and irresistible. Roasting the peppers adds a subtle sweetness and a satisfying roasted note.
Comfort with Balance: It feels like comfort food—warm, filling, and homey—yet it’s built from wholesome ingredients with fiber and plant protein.
Versatility & Ease: The recipe is quick to assemble, easy to scale, and forgiving to substitutions (swap grains, beans, or spices). Great for weekly meal prep or for feeding a crowd.
Social & Seasonal: Bright peppers make the dish festive for gatherings; it’s equally at home on a summer table or as a warming fall meal.

How to Make Vegetarian Stuffed Bell Peppers

Ingredients

4 bell peppers (any color)
1 cup cooked rice
1 can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 cup diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Olive oil (about 1 tablespoon)
Fresh herbs for garnish (optional)

Optional ingredients and substitutions

Use brown rice, quinoa, or farro instead of white rice for more fiber and nuttier texture.
Swap black beans for pinto, kidney, or a lentil mix.
Add 1/2 cup shredded cheese on top before the final bake (omit for vegan).
For extra veg, stir in chopped zucchini, mushrooms, or chopped spinach.
Use smoked paprika or a pinch of cayenne for a smoky or spicy kick.

Method — step-by-step

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. If needed, trim a thin slice from the bottom so they sit upright, but avoid cutting through.
In a pan, heat olive oil and sauté the onion and garlic until soft and translucent (about 4–5 minutes).
Add cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper to the pan; stir until well combined and heated through. Taste and adjust seasoning.
Stuff the mixture into the hollowed bell peppers, pressing gently so they’re filled but not overpacked.
Place the stuffed peppers in a baking dish and cover with foil.
Bake for 30–35 minutes, until the peppers are tender but still hold their shape.
Remove the foil and bake for an additional 10 minutes to slightly brown the tops (add shredded cheese before this step, if using).
Garnish with fresh herbs if desired before serving.

Practical tips

Avoid overmixing the filling to keep some textural contrast—beans should remain intact, not mushy.
If peppers are particularly large, you can pack a bit more filling; for smaller peppers, you may have leftover filling to scoop as a side.
Don’t overcook the peppers—aim for tender but not collapsed. Test doneness with a fork in the side of a pepper.
If using frozen corn, thaw and drain excess water first to avoid a watery filling.

Serving Suggestions

Serve one stuffed pepper per person on individual plates, garnished with chopped cilantro or parsley and a squeeze of lime.
Offer toppings: plain Greek yogurt or sour cream, sliced avocado, shredded cheese, or hot sauce—letting guests build their own.
Make it a fuller meal by pairing with a crisp green salad, roasted sweet potatoes, or a bowl of mixed greens with a lemon vinaigrette.
For a lighter lunch, halve a stuffed pepper and serve alongside a cup of soup or a fresh fruit salad.
Bring them to a potluck: keep covered to retain heat; reheat in a 350°F (175°C) oven for 10–15 minutes if needed.

Storage Instructions

Food safety and best quality timelines (based on USDA guidance):

Room temperature: Do not leave perishable stuffed peppers out at room temperature for more than 2 hours.
Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat thoroughly to 165°F (74°C) before eating.
Freezer: For longer storage, freeze stuffed peppers in a freezer-safe container or wrapped tightly for up to 2–3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warmed through.

Label containers with date and use within recommended windows for both quality and safety.

Pro Tips & Tricks

Pepper choice: Red, yellow, and orange peppers are sweeter and roast to a beautiful color; green peppers are slightly more bitter but hold shape very well. Choose according to flavor preference.
Rice texture: Slightly undercook grains if they’ll go back into the oven a lot—this prevents a mushy result. For a creamier interior, use short-grain rice; for a fluffier texture, use long-grain.
Doneness cues: Peppers are done when their walls give easily to a fork but still keep structure. If the tops begin to blister too quickly, tent with foil.
Layer flavors: Sautéing the onion and garlic first builds a savory base—don’t skip this step. Add spices toward the end to toast them lightly and activate their aroma.
Make-ahead tip: Assemble peppers and keep covered in the fridge for up to 24 hours before baking; add a few extra minutes to the bake time if starting from cold.

Creative Twists

Vegan “cheesy” version: Stir in 1/2 cup nutritional yeast and 2 tablespoons tahini into the filling for a savory, cheese-like richness; omit dairy.
Mediterranean twist: Replace cumin and paprika with oregano and za’atar; use cooked farro, chickpeas, chopped sun-dried tomatoes, and finish with crumbled feta (omit for vegan).
Southwestern bake: Add chopped green chiles, 1/2 teaspoon chili powder, and top with shredded pepper jack cheese and chopped cilantro; serve with salsa and lime wedges.
Breakfast-style: Use quinoa or oats, add chopped spinach and breakfast-seasoned tofu, and bake; serve topped with a fried or poached egg for a brunch option (vegetarian, not vegan).

Frequently Asked Questions

Q: Can I make these gluten-free?
A: Yes—this recipe is naturally gluten-free if you use certified gluten-free rice and ensure canned goods have no gluten-containing additives.

Q: I only have brown rice—will that work?
A: Absolutely. Brown rice adds nuttiness and more fiber; it may be chewier, so ensure it’s fully cooked before mixing into the filling.

Q: How can I make the filling less wet?
A: Drain canned tomatoes well or cook the filling a bit longer to evaporate excess moisture. Avoid adding watery vegetables that haven’t been pre-cooked and drained.

Q: Can I double the recipe for a crowd?
A: Yes. Use a larger baking dish or multiple dishes; increase the bake time slightly if the peppers are tightly packed but check for doneness as usual.

Q: Any tips for reheating without drying out?
A: Reheat covered in a 325°F (160°C) oven with a splash of water or tomato sauce in the dish to create steam, or reheat in the microwave covered with a damp paper towel.

Conclusion

These vegetarian stuffed bell peppers are a joyful, colorful, and nourishing meal that’s simple to make and easy to adapt. Try the base recipe as written, then experiment with the creative twists to suit your cravings—share photos, tweaks, and feedback with the community so we can all learn new spins on a crowd-pleasing classic.

For extra inspiration and alternative takes on stuffed peppers, check out this bright and flavorful take on Vegetarian Stuffed Peppers Recipe – Cookie and Kate, and if you want a vegan spin with different seasoning ideas, see Easy Vegan Stuffed Peppers Recipe – Carla Hall.