If you’re looking for a healthy, colorful, and delicious dinner, my Vegetarian Stuffed Bell Peppers are just what you need! 🌶️🥗 These little beauties are packed with a flavorful mixture of rice, beans, and veggies, all topped off with melted cheese. It’s one of those meals that looks impressive but is actually super easy to make. My family loves them because they’re not only healthy but also fun to eat—everyone gets their own little “pepper bowl” of goodness!
I love making these on a busy weeknight or even for a weekend meal prep. You can make a batch and have leftovers for the next day, which is always a win in my book. Plus, they’re fully customizable—feel free to add or swap veggies based on what you have at home!
Why You’ll Love These Vegetarian Stuffed Bell Peppers
These stuffed peppers are loaded with flavor, and they’re surprisingly filling too! The rice and beans provide plenty of protein and fiber, while the bell peppers add a fresh, slightly sweet crunch. Topped with gooey melted cheese, each bite is a little piece of heaven. It’s a great way to sneak more veggies into your diet without feeling like you’re missing out on anything.
What You’ll Need to Make Vegetarian Stuffed Bell Peppers
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz) black beans or kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes (fresh or canned)
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- Fresh cilantro (optional, for garnish)
- Olive oil (for drizzling)
How to Make Vegetarian Stuffed Bell Peppers
- Prepare the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil inside each pepper and place them in a baking dish.
- Make the filling: In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Stir everything together until well mixed.
- Stuff the peppers: Spoon the rice mixture into each bell pepper, packing it in tightly. Top each stuffed pepper with a generous amount of shredded cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender. Then, remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro, if desired, and serve hot!
More Relative Recipes:
- Pineapple Lemonade
- Deliciously Cheesy Baked Pizza Spaghetti
- Cinnamon Roll Sugar Cookies
- Butternut Squash Sausage Tortellini Soup
- Jalapeño Popper Cheese Ball
Fun Variations
Feel free to get creative with the filling! You can add diced zucchini, chopped spinach, or even mushrooms for extra flavor and nutrients. For a spicier kick, mix in some chopped jalapeños or a few dashes of hot sauce. You could also swap the cheese for a dairy-free version if you’re looking for a plant-based option!
Why These Stuffed Peppers Are Perfect for Meal Prep
These vegetarian stuffed peppers are perfect for meal prepping! You can make a big batch at the start of the week and have lunch or dinner ready to go for a few days. The best part? They reheat beautifully in the microwave or oven, so you can enjoy a homemade meal without the hassle. Plus, the flavors only get better after a day or two in the fridge!
FAQs
- Can I make these stuffed peppers ahead of time?
Yes! You can prepare the peppers and stuff them the night before, then just bake them when you’re ready to eat. - Can I use brown rice instead of white rice?
Definitely! Brown rice adds a bit more texture and is even healthier. You could also use quinoa or couscous for a fun twist. - Can I freeze these stuffed peppers?
Yes, you can! Once baked, let them cool completely and wrap them in plastic wrap or foil. Store in the freezer for up to 3 months, then reheat in the oven when ready to eat. - Can I make these peppers spicier?
If you love heat, add chopped jalapeños, hot sauce, or even some crushed red pepper flakes to the filling for an extra spicy kick! - Can I use a different kind of beans?
Sure! You can use kidney beans, pinto beans, or even chickpeas. Any bean you love will work great in this recipe!
Vegetarian Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color
- 1 cup cooked rice white, brown, or quinoa
- 1 can 15 oz black beans or kidney beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1/2 cup diced tomatoes fresh or canned
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese cheddar, mozzarella, or your favorite blend
- Fresh cilantro optional, for garnish
- Olive oil for drizzling
Instructions
- Prepare the peppers:
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil inside each pepper and place them in a baking dish.
- Make the filling:
- In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Stir everything together until well mixed.
- Stuff the peppers:
- Spoon the rice mixture into each bell pepper, packing it in tightly. Top each stuffed pepper with a generous amount of shredded cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender. Then, remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro, if desired, and serve hot!
Notes
- You can also use quinoa or couscous instead of rice for a fun twist.
- Try different cheese blends—feta or goat cheese can add a tangy flavor that’s delicious!
