Vegetarian Stuffed Peppers
Colorful bell peppers packed with a savory mix of seasoned rice, black beans, corn, and melted cheese. A hearty, all-in-one meal that bakes up tender and satisfying in under an hour. Perfect for weeknight dinners or meal prep.
For 4 servings
- prep
Preheat oven and prep the peppers.
1.Preheat the oven to 375°F.2.Slice tops off the bell peppers and remove seeds and membranes. Set aside. - boil · ~25 min
Cook the rice and beans.
1.In a saucepan, bring 1 cup water to a boil. Add rice and a pinch of salt.2.Reduce heat to low, cover, and simmer for 15 minutes or until tender and water is absorbed.3.Fluff with a fork and set aside.4.Meanwhile, in a separate pot, simmer soaked black beans in 2 cups water over medium heat for 20-25 minutes until tender. Drain and set aside. - saute · ~10 min
Sauté the aromatics and build the filling.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and sauté until translucent, about 4 minutes.3.Stir in garlic and cook until fragrant, about 30 seconds.4.Add diced tomato, corn kernels, and tomato paste. Cook, stirring, for 3 minutes.5.Season with cumin powder, smoked paprika, salt, and pepper. Stir to combine.6.Add the cooked rice and black beans to the skillet. Mix well and cook for 2 minutes to let flavors meld.TIPDon't overcook the filling at this stage — it will continue to bake in the oven. - assemble
Stuff the peppers.
1.Place the hollowed peppers upright in a greased baking dish.2.Spoon the filling generously into each pepper, pressing gently to pack.3.Top each stuffed pepper with shredded cheddar cheese. - bake · ~25 min
Bake the stuffed peppers.
1.Cover the baking dish with foil and bake for 20 minutes.2.Remove foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is bubbly and lightly browned.TIPCovering with foil for the first part of baking traps steam and helps the peppers soften without burning the cheese. - garnish
Garnish and serve.
Remove from oven, let cool 5 minutes. Sprinkle chopped cilantro on top and serve with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose bell peppers that are squat and wide so they stand upright in the baking dish without tipping over.
- 2Pre-cooking the rice and beans separately prevents a mushy texture; the filling stays fluffy and holds its shape.
- 3Pack the filling firmly into each pepper, but don't overstuff — leave a tiny gap at the top to prevent overflow.
- 4For a smoky char on the peppers, skip the foil for the entire bake and finish under the broiler for 2 minutes.
- 5Let the stuffed peppers rest 5 minutes after baking so the filling sets and the peppers are easier to serve.
- 6Make ahead: assemble the peppers a day early, refrigerate covered, and bake just before serving — add 10 minutes to covered baking time.
Adapt it for your goals.
Vegan
Omit the cheddar cheese and add 1/4 cup nutritional yeast to the filling for a cheesy flavor; swap the cheese topping for a sprinkle of breadcrumbs mixed with olive oil for a crisp crust that vegans can enjoy.
higher proteinHigher-protein
Add 1/2 cup cooked quinoa along with the rice, or stir in 1/3 cup crumbled firm tofu seasoned with cumin — increases protein without altering the dish's hearty texture.
low carb / keto friendlyLow-carb / keto-friendly
Replace rice entirely with 1 cup riced cauliflower and reduce the black beans to 1/4 cup; the filling stays low in net carbs while retaining volume and flavor.
smoky southwestSmoky-southwest
Add 1/2 cup diced roasted green chiles and 1/4 cup chopped cilantro to the filling, and swap cheddar for pepper jack cheese — kicks up the heat and adds a charred complexity.
gluten freeGluten-free
This recipe is already gluten-free as written; just double-check that the cumin and paprika are from certified gluten-free sources to avoid any cross-contamination.
Why this is on our healthy list.
Rich in Dietary Fiber
Black beans and corn provide soluble and insoluble fiber that supports digestion and helps maintain steady blood sugar levels.
Good Source of Plant-Based Iron
Black beans deliver non-heme iron; the vitamin C from the tomato and lime wedges enhances absorption, making this a smart choice for vegetarians.
Low in Saturated Fat
Using only 1/2 cup of cheddar cheese keeps saturated fat moderate, while the olive oil provides heart-healthy monounsaturated fats.
Packed with Antioxidants
Bell peppers are loaded with vitamin C and beta-carotene; the smoked paprika and cumin add anti-inflammatory polyphenols to every serving.
Frequently asked questions
Yes: drain and rinse one 15-ounce can of black beans and skip the step of cooking dry beans — reduce the filling-simmer time by 5 minutes.
