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

Scale

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!)

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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!)