This colorful Vegetarian Stuffed Bell Peppers recipe comes together in about 40 minutes and uses just one baking dish for a quick and easy weeknight dinner that your family will love! Switch up the ingredients or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Seriously, it’s like a beautiful garden on a plate!
Ingredient Breakdown
- 4 large bell peppers
- 1 cup of cooked rice
- Black beans, rinsed and drained (about 15 oz)
- 1 cup of corn
- 1 cup of diced tomatoes
- A medium-sized onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin and 1 teaspoon chili powder
- Salt and Pepper to Taste
- 1 cup of shredded cheese
- Fresh Cilantro for Garnish (Optional)
Let’s Get Cooking!
Preheat and Prep
- Preheat your oven to 375°F (190°C) we want things hot and toasty in there!
Prep the Peppers
- While the oven’s heating up, cut the tops off the bell peppers and remove the seeds. I like to use a sharp knife, and be careful not to cut through the sides. Once they’re ready, place them in a baking dish, standing upright.
Sauté the Aromatics
- In a large skillet over medium heat, drizzle a little olive oil and sauté 1 chopped onion and 2 minced garlic cloves until the onion is translucent and everything smells amazing, usually around 5 minutes. It’s always a good idea to scrape the yummy bits off the bottom to maximize flavor.
Mix It All Together
- Now, stir in your 1 cup of cooked rice, 1 can of black beans, 1 cup of corn, 1 cup of diced tomatoes, 1 teaspoon cumin, 1 teaspoon chili powder, and a couple pinches of salt and pepper. Mix everything well while letting it cook for a few minutes. You’ll know it’s ready when the mixture is heated through and aromatic, so around 5-7 minutes.
Stuff Those Peppers!
- Carefully fill each bell pepper with the rice mixture, pack it in nicely since they’ll shrink a bit while cooking!
Bake Away
- Place the stuffed peppers in a baking dish and add a small amount of water (about 1/4 inch) to the bottom of the dish to help them steam. Cover with foil and bake for 30 minutes. This creates that soft balance between the filling and the tender bell pepper.
Cheese Time!
- If you’re going the cheesy route, uncover the peppers, sprinkle 1 cup of shredded cheese on top, and bake for an additional 10 minutes. You want the cheese to be melted and bubbly!
Finishing Touch
- Remove from the oven, garnish with fresh cilantro, and you’re ready to serve!
My Go-To Recipe for Busy Nights
This Vegetarian Stuffed Bell Peppers recipe is truly my go-to when I need a comforting yet quick meal that doesn’t compromise on flavor! I’m a real sucker for those vibrant colors and the filling, warm blend of rice and beans. The best part is, it’s a hit with kids and adults alike! Sometimes, my family struggles with veggies, but with these tasty peppers, they totally devour them. Plus, you can use whatever you have on hand, chicken, beef, or other veggies are a great swap-out if desired!
If you loved this recipe, be sure to check out my Creamy Garlic Chicken Ramen, my Spicy Burrata Rigatoni, or my Marry Me Chickpeas!
Why This Recipe Works
Quick & Easy
The secret to a delicious weeknight meal is undeniably how quickly this comes together! It’s a whole meal crammed into those beautiful peppers, and you can have it on the table in about 40 minutes. Yes, please!
Customizable
This recipe is super versatile! Feel free to swap out any of the ingredients based on what you have on hand. Want to toss in some leftover veggies? Go for it! You can adapt the base to fit your pantry preferences, literally just dump and go!
Budget-Friendly
One of my favorite things about these stuffed peppers is they’ll make your wallet happy! With affordable ingredients that you can usually find on sale, they fit seamlessly into a tight budget.
Meal-Prep Friendly
Make these peppers ahead of time for busy weeks! They keep well in the fridge for about 4-5 days, and you can reheat them for quick lunches or dinners during the week. Just remember that they’re even better the next day, as the flavors continue to meld!
Comfort Food
Vegetarian Stuffed Bell Peppers are filled with comforting ingredients that remind you of home. You’ll want to curl up with one of these on a cozy night, and the flavors are loaded with everything that’s good!
Serving and Storage Tips
Serving Suggestions
Pair your stuffed peppers with a simple side salad, some garlic bread, or even over a bed of greens for extra nutrition. You could also serve them with a dollop of sour cream or avocado for that creamy richness.
Storage
Leftover stuffed peppers will keep well in the refrigerator for up to 4-5 days. Make sure to store them in an airtight container!
Reheating Instructions
Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through. You could also heat them in the microwave for 1-2 minutes if you’re in a rush!
Freezer Friendly
Yes! You can freeze the stuffed peppers before baking them. Just wrap them tightly in plastic wrap and store in a freezer bag, perfect for meal prep. When you’re ready to eat, thaw them in the fridge overnight and bake as instructed!
So gather your ingredients and let’s make some delicious Vegetarian Stuffed Bell Peppers soon! It’s just one of those recipes that makes life easier, bring satisfaction, and oh, so much flavor, all in one amazing dish! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Vegetarian Stuffed Bell Peppers
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a large skillet over medium heat, drizzle olive oil and sauté the chopped onion and minced garlic until the onion is translucent, about 5 minutes.
- Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, and a couple pinches of salt and pepper. Cook for another 5-7 minutes until everything is heated through.
- Carefully stuff each bell pepper with the rice mixture, packing it in firmly.
- Add a small amount of water (about 1/4 inch) to the bottom of the baking dish to help steam the peppers.
- Cover the peppers with foil and bake for 30 minutes.
- If using cheese, uncover the peppers, sprinkle cheese on top, and bake for an additional 10 minutes until melted and bubbly.
- Remove from the oven, garnish with fresh cilantro, and serve.