Description
A vibrant and satisfying dish featuring bell peppers stuffed with a savory mixture of rice, beans, corn, spices, and cheese, baked to perfection. Perfect for weeknight dinners, meal prep, or special occasions, these vegetarian stuffed peppers are easy to make, customizable, and packed with flavor.
Ingredients
– 1 tablespoon extra-virgin olive oil
– 5 large red bell peppers (or mixed colors: yellow, orange, green)
– ½ medium yellow onion, diced
– 1 cup long-grain white rice (or substitute with quinoa for gluten-free option)
– 1 teaspoon sea salt
– 1⅔ cups vegetable stock
– 1 can (14.5 oz) diced tomatoes
– 4 green onions, chopped
– 2 tablespoons Taco Seasoning (store-bought or homemade)
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup thawed frozen corn
– 1 cup shredded pepper jack cheese (or dairy-free cheese for vegan option)
– Fresh cilantro, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or rimmed sheet pan.
- Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3–4 minutes.
- Stir in the rice, sea salt, vegetable stock, diced tomatoes (with juice), green onions, and Taco Seasoning. Bring to a simmer, cover, and cook for 15–20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove from heat and stir in the black beans and corn. Taste and adjust seasoning if needed.
- Stuff each bell pepper with the filling, pressing gently to pack. Place the stuffed peppers upright in the prepared baking dish.
- Top each pepper with shredded cheese. Cover the dish loosely with foil.
- Bake for 25–30 minutes, then remove the foil and bake for an additional 5–10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving, if desired.
Notes
– To customize, add mix-ins like mushrooms, spinach, zucchini, or swap black beans with lentils or chickpeas.
– For gluten-free, use quinoa or certified gluten-free rice.
– Freeze unbaked stuffed peppers: Assemble, wrap tightly, and freeze for up to 3 months. Bake directly from frozen, adding 15–20 minutes to the cooking time.
– Reheat leftovers in the oven at 350°F (175°C) for 10–15 minutes to restore texture—avoid microwaving to preserve crispiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Dinner
- Method: Baking
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg