Vegetarian Stuffed Peppers are a vibrant, wholesome dish that brings together bold flavors and satisfying textures in every bite. Tender bell peppers cradle a hearty filling of fluffy quinoa, savory black beans, and sweet corn, all seasoned with aromatic spices. The dish is topped with melted cheese, creating a golden, gooey finish that’s irresistible. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe comes together in just one hour, making it both convenient and delicious.
Each bite offers a delightful contrast—crisp peppers, creamy filling, and a hint of smokiness from paprika. The medley of fresh herbs adds a bright, zesty note, while the cheese ties everything together with its rich, comforting flavor. Whether you’re a vegetarian or simply looking for a meatless option, these stuffed peppers are sure to become a favorite. They’re as nourishing as they are flavorful, proving that healthy eating can be indulgent and exciting.
Ingredients for Vegetarian Stuffed Peppers
- 4 red bell peppers, halved lengthwise, seeds and membranes removed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 jalapeño pepper, stemmed and finely chopped (remove seeds for less heat)
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- 1½ cups cooked brown rice (substitute with quinoa or white rice if preferred)
- 1½ cups cooked black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1 teaspoon lime zest
- 1 cup shredded pepper jack cheese (substitute with cheddar or Monterey Jack)
- ½ cup chopped fresh cilantro
- Salsa, optional, for serving
- Avocado or guacamole, optional, for serving
Step-by-Step Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Prepare the peppers: Place the halved peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set aside.
- Cook the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic. Cook, stirring occasionally, for 5 minutes, or until softened.
- Add spices: Stir in the tomato paste, chili powder, cumin, salt, and pepper. Cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
- Combine filling ingredients: Remove the skillet from heat. Stir in the brown rice, black beans, corn, lime juice, and lime zest. Season to taste with additional salt and pepper if needed.
- Stuff the peppers: Fill the baked pepper halves with the rice mixture. Top each with shredded pepper jack cheese.
- Broil: Place the stuffed peppers in a large baking dish and broil for 5 to 10 minutes, or until the cheese is melted and lightly browned.
- Garnish and serve: Top with fresh cilantro and serve with salsa, avocado or guacamole, and lime wedges for squeezing, if desired.
Creative Toppings and Sauces to Elevate Your Stuffed Peppers
Take your stuffed peppers to the next level with these flavorful additions! Try a dollop of creamy guacamole or a drizzle of chipotle aioli for a smoky kick. For a fresh twist, top with pico de gallo or a tangy cilantro-lime yogurt sauce. If you’re feeling adventurous, sprinkle with crushed tortilla chips for a satisfying crunch.
Perfect Pairings: What to Serve with Stuffed Peppers
These vegetarian stuffed peppers are a meal on their own, but they pair beautifully with a few simple sides. Serve with a crisp green salad or roasted sweet potatoes for a balanced plate. For a heartier option, add a side of garlic bread or Mexican-style street corn. Don’t forget the lime wedges for a bright finishing touch!
How to Store and Reheat for Maximum Freshness
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes, or until warmed through. For a quicker option, microwave on medium power for 2-3 minutes, covering with a damp paper towel to keep them moist.
Quick Tips to Save Time in the Kitchen
Short on time? Use pre-cooked rice and canned beans to cut down on prep. You can also roast the peppers a day ahead and store them in the fridge until you’re ready to assemble. For a shortcut, skip the broiling step and simply sprinkle the cheese on top before baking—it’ll still melt beautifully!
Recipe Variations to Keep Things Exciting
Switch up the flavors by using quinoa instead of brown rice or adding diced zucchini to the filling. For a spicier kick, swap the jalapeño for a serrano pepper. If you’re not vegetarian, try adding ground turkey or chorizo for a protein boost. The possibilities are endless!
Vegetarian Stuffed Peppers
Ingredients
- 4 red bell peppers, halved lengthwise, seeds and membranes removed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 jalapeño pepper, stemmed and finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1½ cups cooked brown rice
- 1½ cups cooked black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1 teaspoon lime zest
- 1 cup shredded pepper jack cheese
- ½ cup chopped fresh cilantro
- Salsa, optional, for serving
- Avocado, or guacamole, optional, for serving
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.
- Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
- Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
- Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.
- Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.