Hearty Vegetarian Stuffed Peppers filled with brown rice, black beans, and topped with cheese. You’ll love this easy to make veggie-forward recipe!
Why You’ll Love These Stuffed Peppers – Vegetarian Style
- They’re packed with veggies – these vegetarian stuffed peppers really live up to their name. They’re filled with a variety of veggies including sweet corn and spinach.
- Hearty and filling – brown rice and black beans help to ensure that these stuffed peppers are still filling, even without the meat.
- So easy to make – stuffed peppers may sound a little intimidating but trust me these couldn’t be easier. Just make a veggie packed filling, stuff your peppers, and bake!
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Stuffed Peppers Ingredients
Bell Peppers: this recipe calls for three to four large bell peppers. Depending on the size of your peppers, you may need more or less to accommodate all of the stuffing.
Garlic and Onion: the stuffed pepper mixture starts with a base of fresh garlic and onion to start building some flavor.
Fire Roasted Diced Tomatoes: go with fire-roasted diced tomatoes if you can find them! you could even use a diced tomato and green chili mixture if you prefer.
Black Beans: drained and rinsed black beans help to add some extra protein to these veggie-forward stuffed peppers.
Corn: you can use fresh or frozen sweet corn for these peppers. Both will work!
Spinach: a little fresh spinach adds even more nutrition to this recipe. The peppers are a great way to use up any spinach starting to wilt.
Brown Rice: cooked brown rice helps to hold the stuffing mixture together while adding in some whole grains.
Herbs and Spices: fresh cilantro and a variety of dried spices, like cumin and chili powder, help to give the stuffing mixture some serious flavor.
Cheese: shredded pepper jack cheese is used in both the filling and to top the stuffed peppers for that melty, gooey finish.
- Beans – swap the black beans for kidney or pinto beans if you prefer.
- Brown Rice – you can use white rice if you prefer! you could also use cooked quinoa instead of rice.
- Cheese – feel free to use a different combination of cheese for these peppers. You can use cheddar, Monterrey jack, or even Colby jack if you like!
Helpful Kitchen Tools
How to Make This Vegetarian Stuffed Peppers Recipe
Step One: Preheat oven to 375 degrees.
Step Two: Heat a large deep skillet or dutch oven over medium-high heat. Once hot, add the olive oil and then diced onion. Cook for 3-4 minutes until the onion becomes tender and translucent. Add the chopped garlic and sauté for 1 minute.
Step Three: Next, add the spices and sauté for another minute until fragrant. Lower the heat and add the diced tomatoes, black beans, corn, and spinach. Let cook for 1-2 more minutes until the spinach is wilted. Remove from the heat and stir in the lime juice, brown rice, cilantro, and 1/2 cup of pepper jack cheese.
Step Four: Stuff the pepper halves with the filling and place them in a 9×13 casserole dish. Bake uncovered at 375 degrees for 30-35 minutes.
Step Five: After the baking, remove the peppers from the oven and top them with the remaining pepper jack. Return them to the oven and bake another 10 minutes or until the cheese is bubbly and starting to brown. Garnish with fresh cilantro.
Recipe Tips and Tricks
- Use leftover brown or white rice – whenever you make rice make extra and freeze it! When it’s time to make these peppers remove the extra brown rice from the freezer to use in this dish!
- Add extra veggies – finely chopped zucchini, carrot, celery, or kale would all be great additions to these peppers.
- Do some prep in advance – you can easily assemble these peppers ahead of time and then place in the fridge until you are ready to bake them!
How to Store and Reheat
You can easily reheat the stuffed peppers in a 350 degree oven, microwave, or air fryer.
- Oven: reheat the peppers at 350 degrees for 15-20 minutes, covered, until warmed through.
- Microwave: you can microwave the peppers on high for 2-3 minutes, for 1 minute at a time, until completely warmed through.
- Air Fryer: place the peppers in the air fryer basket and reheat for 5 minutes at 350 degrees until they are completely warmed through.
Can You Freeze Stuffed Peppers?
Yes! These peppers are a great option to meal prep in advance and then store in the freezer for a rainy day when you need a quick recipe.
To freeze the peppers: Prepare the peppers according to the recipe instructions and then let them come to a complete cool. Transfer the peppers to a freezer safe storage container. Place the lid on the storage container and then freeze for up to 2 to 3 months.
To reheat: Remove the peppers from the freezer and place in a casserole dish. Bake them at 350 degrees for 30-45 minutes or until warmed through.
More Delicious Vegetarian Recipes
The Best Hearty Vegetarian Chili
Roasted Chipotle Cauliflower Tacos
Vegetarian Enchilada Casserole
Hearty Minestrone Soup
Buffalo Cauliflowewr Tacos
Oven Roasted Cauliflower with Tahini Sauce
I hope you give these Vegetarian Stuffed Peppers a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!
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- 3–4 large bell peppers, sliced in half lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 – 14.5 oz can fire-roasted diced tomatoes
- 1 – 15oz can black beans, drained and rinsed
- 1 cup yellow corn
- 1 cup spinach, chopped
- juice of 1 large lime
- 1 cup cooked brown rice
- 1/4 cup fresh chopped cilantro, plus more for garnish
- 2 cups shredded pepper jack cheese, divided
- Preheat oven to 375 degrees.
- Heat a large deep skillet or dutch oven over medium-high heat. Once hot, add the olive oil and then diced onion. Cook for 3-4 minutes until the onion becomes tender and translucent. Add the chopped garlic and sauté for 1 minute.
- Next, add the spices and sauté for another minute until fragrant. Lower the heat and add the diced tomatoes, black beans, corn, and spinach. Let cook for 1-2 more minutes until the spinach is wilted. Remove from the heat and stir in the lime juice, brown rice, cilantro, and 1/2 cup of pepper jack cheese.
- Stuff the pepper halves with the filling and place them in a 9×13 casserole dish. Bake uncovered at 375 degrees for 30-35 minutes.
- After the baking, remove the peppers from the oven and top them with the remaining pepper jack. Return them to the oven and bake another 10 minutes or until the cheese is bubbly and starting to brown. Garnish with fresh cilantro.
Keywords: vegetarian stuffed peppers, vegetarian stuffed peppers recipe, stuffed peppers
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
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