Ever wonder how to turn simple bell peppers into a vibrant, satisfying meal? What if you could whip up Vegetarian Stuffed Peppers that earn a perfect 5-star rating from 17 happy eaters, yet take just 1 hour to make? This recipe’s your ticket to a gluten-free, vegetarian dinner that’s perfect for family meals, meal prep, or impressing guests. Packed with a zesty mix of rice, beans, corn, and melty cheese, these peppers are as nutritious as they are delicious. Grab your baking sheet, and let’s make some stuffed pepper magic—your kitchen’s about to smell like a fiesta!
Why This Vegetarian Stuffed Peppers Recipe Rocks (And Quick Stats)
This Vegetarian Stuffed Peppers recipe is a total winner: it combines tender red bell peppers with a bold, Tex-Mex-inspired filling of brown rice, black beans, and corn, topped with gooey pepper jack cheese. It’s naturally gluten-free, easily made vegan, and perfect for a hearty main or side dish. With a flawless 5-star rating from 17 votes, it’s a crowd-pleaser that’s approachable for beginners yet impressive for any occasion. Ready in just 1 hour, it’s your go-to for a colorful, satisfying meal.
- Time: 30 minutes prep, 30 minutes cooking. Total? 1 hour.
- Difficulty: Beginner-friendly. If you can chop and stuff, you’re set!
- Servings: 4 (8 pepper halves), perfect for dinners or leftovers.
- Why it shines: Flavorful, nutritious, and versatile—spicy, mild, or vegan to suit your taste!
Essential Ingredients: The Heart of Your Vegetarian Stuffed Peppers
Let’s dive into the ingredients that make these Vegetarian Stuffed Peppers so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
- 4 red bell peppers, halved lengthwise, seeds and membranes removed: Sweet, sturdy vessels for the filling. Sub: Yellow, orange, or green bell peppers.
- 2 tablespoons extra-virgin olive oil, plus more for drizzling: Adds richness and helps cook veggies. Sub: Avocado oil or melted butter (non-vegan).
- 1 medium yellow onion, chopped: Sweet, savory base. Sub: White onion or shallots.
- 1 jalapeño pepper, stemmed and finely chopped: Mild heat and flavor. Sub: Serrano for spicier or green bell pepper for mild.
- 4 garlic cloves, chopped: Bold, aromatic depth. Sub: 1 teaspoon garlic powder.
- 2 tablespoons tomato paste: Rich, tangy backbone. Sub: ¼ cup marinara sauce (reduce salt slightly).
- 2 teaspoons chili powder: Warm, smoky spice. Sub: Paprika or chipotle powder for smokier flavor.
- 2 teaspoons ground cumin: Earthy, Tex-Mex vibe. Sub: Ground coriander or taco seasoning.
- ¾ teaspoon sea salt, plus more for sprinkling: Enhances all flavors. Adjust to taste.
- Freshly ground black pepper: Adds balance.
- 1½ cups cooked brown rice: Hearty, nutty base. Sub: White rice, quinoa, or cauliflower rice for low-carb.
- 1½ cups cooked black beans, drained and rinsed: Protein-packed and creamy. Sub: Pinto beans, kidney beans, or lentils.
- 1 cup corn kernels, fresh or frozen: Sweet, crunchy pops. Sub: Diced zucchini or peas.
- 2 tablespoons fresh lime juice, plus wedges for serving: Bright, zesty lift. Sub: Lemon juice or white vinegar.
- 1 teaspoon lime zest: Amplifies citrusy freshness. Sub: Skip if no fresh limes.
- 1 cup shredded pepper jack cheese: Melty, spicy topping. Sub: Cheddar, Monterey Jack, or vegan cheese (see vegan notes).
- ½ cup chopped fresh cilantro: Fresh, vibrant garnish. Sub: Parsley or green onions.
- Salsa, optional, for serving: Adds tangy flair. Sub: Hot sauce or skip it.
- Avocado or guacamole, optional, for serving: Creamy, cooling contrast. Sub: Vegan sour cream or skip it.
With about 15 ingredients, this dish is simple yet bold. Fresh peppers and quality spices make it a Tex-Mex star.
(Word count: ~400. Let’s cook!)
Step-by-Step Instructions: Your Path to Stuffed Pepper Perfection
Ready to make these Vegetarian Stuffed Peppers? It’s a straightforward recipe that’s as fun to assemble as it is to eat. I’ll guide you with easy steps and pro tips to nail it, whether you’re cooking tonight or prepping for later. Let’s do it!
Step 1: Prep and Roast the Peppers (15 Minutes)
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Halve 4 red bell peppers lengthwise, remove seeds and membranes, and place cut-side up on the baking sheet. Drizzle with olive oil, sprinkle with sea salt and black pepper, and bake for 10 minutes until tender. Tip: Don’t overbake—peppers should hold their shape. Tip out any liquid that pools inside and set peppers aside.
Step 2: Make the Filling (10 Minutes)
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped yellow onion, 1 finely chopped jalapeño, and 4 chopped garlic cloves. Cook, stirring occasionally, for 5 minutes until softened.
- Add 2 tablespoons tomato paste, 2 teaspoons chili powder, 2 teaspoons ground cumin, ¾ teaspoon sea salt, and several grinds of black pepper. Cook for 3 minutes, stirring, until the tomato paste darkens and spices are fragrant. Tip: Stir constantly to avoid burning the spices.
- Remove from heat and stir in 1½ cups cooked brown rice, 1½ cups cooked black beans, 1 cup corn kernels, 2 tablespoons lime juice, and 1 teaspoon lime zest. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
Step 3: Assemble and Bake (15 Minutes)
- Spoon the rice mixture evenly into the roasted pepper halves, filling each generously.
- Sprinkle 1 cup shredded pepper jack cheese over the tops. Place the stuffed peppers in a large baking dish (or reuse the baking sheet if it fits).
- Broil for 5-10 minutes until the cheese is browned and bubbly. Tip: Watch closely to prevent burning—ovens vary!
(Word count: ~750. Time to serve!)
Assembly and Serving: Making Your Stuffed Peppers Shine
Your Vegetarian Stuffed Peppers are ready to steal the show! Serving is simple—about 2 minutes—and makes every plate a colorful masterpiece. Here’s how to do it:
- Plate It Up: Serve 2 pepper halves per person (4 servings total), ensuring each gets plenty of filling and melty cheese. Place on plates or a platter for family-style serving.
- Garnish with Flair: Sprinkle with ½ cup chopped fresh cilantro for a fresh, vibrant touch. Serve with lime wedges for squeezing and optional salsa and avocado or guacamole on the side. Tip: A dollop of guacamole adds creamy richness.
- Serve with Sides: Pair as a main with a green salad, Mexican street corn, or tortilla chips. As a side, serve with grilled veggies or a protein like tofu or chicken (non-vegetarian). Salsa adds a tangy kick.
- Presentation Hacks: Arrange peppers in a colorful baking dish for a stunning table centerpiece. Serve on bright plates to highlight the red peppers and green cilantro. Drizzle with extra olive oil for a glossy finish.
Pro tip: Let guests add their own salsa, avocado, or extra lime at the table for a fun, interactive meal.
(Word count: ~1,050. Storage tips next!)
Storage and Make-Ahead Tips: Keep It Fresh and Ready
This Vegetarian Stuffed Peppers recipe is perfect for meal prep or feeding a crowd. Here’s how to store it for max flavor and freshness, plus make-ahead hacks.
Storage Basics
- Room Temp: Cool completely, then keep covered for up to 2 hours before storing.
- Fridge: Store in an airtight container for up to 4-5 days. Reheat gently to preserve texture.
- Freezer: Freeze assembled (unbaked) or baked peppers in a freezer-safe dish, tightly covered, for up to 3 months. Thaw overnight in the fridge before reheating or baking.
Reheating Tricks
- Oven: Reheat at 350°F, covered, for 15-20 minutes until hot. Uncover for the last 5 minutes for a crispy cheese top. Add a splash of water to keep moist.
- Microwave: Heat individual peppers for 1-2 minutes, stirring the filling halfway, until warm. Cover to retain moisture.
- Tip: Refresh with a squeeze of lime juice and fresh cilantro after reheating to restore vibrancy.
Make-Ahead Magic
- Filling: Prepare the rice-bean filling up to 2 days ahead; store in the fridge. Reheat gently before stuffing.
- Peppers: Roast peppers up to 1 day ahead; store in the fridge and stuff when ready to bake.
- Full Dish: Assemble stuffed peppers (unbaked) up to 1 day ahead; cover and refrigerate. Bake as directed, adding 5-10 minutes if cold.
- Tip: Freeze unbaked peppers for a ready-to-go meal—perfect for busy nights or sharing with friends!
This dish’s hearty nature makes it ideal for meal prep. Health bonus: It’s packed with protein (about 15g per serving from beans), fiber (6g from beans and veggies), and vitamins A and C from peppers and corn for a balanced meal (~400 calories per serving).
(Word count: ~1,350. Let’s get creative!)
Recipe Variations: Make It Your Own
These Vegetarian Stuffed Peppers are a canvas for creativity. Here are five easy twists to keep things exciting—all take under 10 extra minutes and prepare the same way.
- Spicy Fiesta: Increase jalapeño to 2 or add ½ teaspoon chipotle powder to the filling. Top with spicy salsa. Health perk: Capsaicin boosts metabolism.
- Mediterranean Twist: Swap chili powder and cumin for 1 teaspoon oregano and ½ cup crumbled feta (or vegan feta). Add diced olives. Bright and tangy!
- Vegan Vibes: Use vegan cheese instead of pepper jack and ensure salsa is vegan. Creamy and plant-based!
- Grain Swap: Replace brown rice with quinoa, farro, or cauliflower rice for low-carb. Adds variety and texture.
- Protein Boost: Mix in ½ cup cooked lentils or crumbled tempeh with the beans. Keeps you fuller longer!
These variations make every batch feel new. Mix and match to find your fave Vegetarian Stuffed Peppers style!
(Word count: ~1,600. Wrapping it up!)
Let’s Dish It Up: Your Turn to Savor
You did it! From that first curious question to a vibrant tray of Vegetarian Stuffed Peppers, you’ve got a recipe that’s healthy, flavorful, and oh-so-versatile. With its zesty filling, melty cheese, and fresh garnishes, it’s perfect for family dinners, meal prep, or impressing friends. So grab your baking dish, pile on that cilantro, and dig in. Share your favorite twists in the comments—I’m all ears! Happy cooking, friends!
(Word count: ~1,750. FAQs to finish!)
Print
Vegetarian Stuffed Peppers
Description
Ever wonder how to turn simple bell peppers into a vibrant, satisfying meal? What if you could whip up Vegetarian Stuffed Peppers that earn a perfect 5-star rating from 17 happy eaters, yet take just 1 hour to make? This recipe’s your ticket to a gluten-free, vegetarian dinner that’s perfect for family meals, meal prep, or impressing guests
Ingredients
Let’s dive into the ingredients that make these Vegetarian Stuffed Peppers so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
- 4 red bell peppers, halved lengthwise, seeds and membranes removed: Sweet, sturdy vessels for the filling. Sub: Yellow, orange, or green bell peppers.
- 2 tablespoons extra-virgin olive oil, plus more for drizzling: Adds richness and helps cook veggies. Sub: Avocado oil or melted butter (non-vegan).
- 1 medium yellow onion, chopped: Sweet, savory base. Sub: White onion or shallots.
- 1 jalapeño pepper, stemmed and finely chopped: Mild heat and flavor. Sub: Serrano for spicier or green bell pepper for mild.
- 4 garlic cloves, chopped: Bold, aromatic depth. Sub: 1 teaspoon garlic powder.
- 2 tablespoons tomato paste: Rich, tangy backbone. Sub: ¼ cup marinara sauce (reduce salt slightly).
- 2 teaspoons chili powder: Warm, smoky spice. Sub: Paprika or chipotle powder for smokier flavor.
- 2 teaspoons ground cumin: Earthy, Tex-Mex vibe. Sub: Ground coriander or taco seasoning.
- ¾ teaspoon sea salt, plus more for sprinkling: Enhances all flavors. Adjust to taste.
- Freshly ground black pepper: Adds balance.
- 1½ cups cooked brown rice: Hearty, nutty base. Sub: White rice, quinoa, or cauliflower rice for low-carb.
- 1½ cups cooked black beans, drained and rinsed: Protein-packed and creamy. Sub: Pinto beans, kidney beans, or lentils.
- 1 cup corn kernels, fresh or frozen: Sweet, crunchy pops. Sub: Diced zucchini or peas.
- 2 tablespoons fresh lime juice, plus wedges for serving: Bright, zesty lift. Sub: Lemon juice or white vinegar.
- 1 teaspoon lime zest: Amplifies citrusy freshness. Sub: Skip if no fresh limes.
- 1 cup shredded pepper jack cheese: Melty, spicy topping. Sub: Cheddar, Monterey Jack, or vegan cheese (see vegan notes).
- ½ cup chopped fresh cilantro: Fresh, vibrant garnish. Sub: Parsley or green onions.
- Salsa, optional, for serving: Adds tangy flair. Sub: Hot sauce or skip it.
- Avocado or guacamole, optional, for serving: Creamy, cooling contrast. Sub: Vegan sour cream or skip it.
With about 15 ingredients, this dish is simple yet bold. Fresh peppers and quality spices make it a Tex-Mex star.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Prep and Roast the Peppers (15 Minutes)
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Halve 4 red bell peppers lengthwise, remove seeds and membranes, and place cut-side up on the baking sheet. Drizzle with olive oil, sprinkle with sea salt and black pepper, and bake for 10 minutes until tender. Tip: Don’t overbake—peppers should hold their shape. Tip out any liquid that pools inside and set peppers aside.
Step 2: Make the Filling (10 Minutes)
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped yellow onion, 1 finely chopped jalapeño, and 4 chopped garlic cloves. Cook, stirring occasionally, for 5 minutes until softened.
- Add 2 tablespoons tomato paste, 2 teaspoons chili powder, 2 teaspoons ground cumin, ¾ teaspoon sea salt, and several grinds of black pepper. Cook for 3 minutes, stirring, until the tomato paste darkens and spices are fragrant. Tip: Stir constantly to avoid burning the spices.
- Remove from heat and stir in 1½ cups cooked brown rice, 1½ cups cooked black beans, 1 cup corn kernels, 2 tablespoons lime juice, and 1 teaspoon lime zest. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
Step 3: Assemble and Bake (15 Minutes)
- Spoon the rice mixture evenly into the roasted pepper halves, filling each generously.
- Sprinkle 1 cup shredded pepper jack cheese over the tops. Place the stuffed peppers in a large baking dish (or reuse the baking sheet if it fits).
- Broil for 5-10 minutes until the cheese is browned and bubbly. Tip: Watch closely to prevent burning—ovens vary!
(Word count: ~750. Time to serve!)
FAQs: Your Vegetarian Stuffed Peppers Questions Answered
Got questions? I’ve got friendly answers to keep your stuffed pepper game strong.
How long does it take to make Vegetarian Stuffed Peppers?
Just 1 hour! 30 minutes prep, 30 minutes cooking. Perfect for weeknights or gatherings.
Are Vegetarian Stuffed Peppers healthy? What are the benefits?
Yes! They’ve got 15g protein (from beans), 6g fiber (from beans and veggies), and vitamins A and C. Gluten-free, vegan-friendly (with vegan cheese), and balanced (~400 calories per serving).
Can I make them vegan?
Yes! Swap pepper jack for vegan cheese and ensure salsa is vegan. Use avocado instead of guacamole if it contains dairy.
How do I store leftovers to keep them fresh?
Fridge for 4-5 days in an airtight container. Freeze baked or unbaked for 3 months. Reheat with a splash of water for moisture.
Can I use other peppers or grains?
Absolutely! Swap red bell peppers for yellow, orange, or green. Use quinoa, white rice, or cauliflower rice instead of brown rice.
How do I make them less spicy?
Skip the jalapeño or use green bell pepper instead. Reduce chili powder to 1 teaspoon for milder flavor.