Easy Vegetarian Stuffed Bell Peppers with Rice

Why You’ll Love This Recipe

These stuffed peppers stand out because they balance nutrition with bold flavor. Instead of heavy, meat-based fillings, these peppers are light yet filling, featuring whole grains, fiber-rich beans, and colorful veggies. The roasting process brings out the natural sweetness of the bell peppers, while the spiced rice and bean filling adds a delicious kick. They’re flexible too—you can make them dairy-free, vegan, or customize with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted peppers

• 4 large red bell peppers, halved from stem to base, seeds and membranes removed

• 1 tablespoon extra virgin olive oil, as needed

• Fine salt and freshly ground black pepper, for sprinkling

Filling and topping

• ½ cup long-grain brown rice (or 1 ½ cups cooked rice)

• 2 tablespoons extra virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon fine salt, to taste

• 1 pint (2 cups) cherry tomatoes, halved or quartered if large

• ½ cup chopped fresh cilantro, plus more for garnish

• 4 cloves garlic, pressed or minced

• 1 ½ teaspoons chili powder

• 1 teaspoon ground cumin

• 1 can (1 ½ cups) pinto beans, rinsed and drained

• Freshly ground black pepper, to taste

• 1 tablespoon lime juice

• 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar

• Optional garnishes: sliced ripe avocado, guacamole, cilantro-hemp pesto, salsa, sour cream, or vegan sour cream

Directions

1. Preheat oven to 425°F. Place halved peppers in a baking dish or on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and roast cut side up for 20–25 minutes, until softened and slightly caramelized.

2. Cook the rice: rinse thoroughly, then boil uncovered for 30 minutes. Drain and return to pot.

3. Prepare the filling: heat olive oil in a skillet over medium heat. Add onion and salt; cook until tender, about 5 minutes. Add cherry tomatoes and cook another 5 minutes until softened.

4. Stir in cilantro, garlic, chili powder, and cumin. Cook for 30–60 seconds until fragrant.

5. Remove from heat. Stir in rice, beans, lime juice, and black pepper. Adjust seasoning with more salt and pepper as needed.

6. Drain any excess liquid from roasted peppers, then stuff generously with the rice mixture. Top with cheese if using.

7. Return peppers to the oven and bake 12–13 minutes, until cheese is golden.

8. Garnish with cilantro or your favorite toppings before serving.

Servings and timing

This recipe makes 8 stuffed peppers, serving 4 people as a main dish or 8 as a side.

• Prep time: 20 minutes

• Cook time: 1 hour

• Total time: 1 hour 20 minutes

Variations

• Vegan version: Omit cheese and top with guacamole or vegan sour cream.

• Different beans: Swap pinto beans for black beans or kidney beans.

• Grain swap: Use quinoa or farro instead of brown rice.

• Spice level: Add jalapeños or hot sauce for extra heat.

• Cheesy twist: Try pepper jack or cotija cheese instead of mozzarella.

• Veggie boost: Mix in corn, zucchini, or spinach for added texture and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F until heated through, or microwave in 1–2 minute intervals. These peppers can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I make these stuffed peppers ahead of time?

Yes, you can assemble them in advance and refrigerate for up to 24 hours before baking.

Do I have to pre-roast the peppers?

Pre-roasting helps achieve tender, flavorful peppers, but you can skip it if you prefer a firmer texture.

Can I use leftover rice instead of cooking fresh?

Absolutely, using leftover rice saves time and works perfectly.

What’s the best type of bell pepper for this recipe?

Red bell peppers are sweetest, but yellow or orange peppers work just as well. Green peppers are more bitter but still an option.

How can I make this recipe spicier?

Add chopped jalapeños, extra chili powder, or a dash of cayenne to the filling.

Can I substitute another cheese?

Yes, cheddar, pepper jack, Monterey Jack, or even queso fresco all work well.

Are these stuffed peppers gluten-free?

Yes, they are naturally gluten-free as long as you use gluten-free seasonings.

Can I make this with quinoa instead of rice?

Yes, quinoa is a great substitute and cooks faster than rice.

Can I freeze stuffed peppers?

Yes, freeze them before or after baking. Thaw overnight and reheat before serving.

What should I serve with stuffed peppers?

They pair well with Mexican street corn, guacamole, black beans, or a fresh green salad.

Conclusion

These vegetarian stuffed peppers are hearty, flavorful, and versatile enough to please everyone at the table. With a filling made of rice, beans, and vegetables, they’re satisfying on their own or as part of a larger meal. Whether you enjoy them cheesy or dairy-free, spicy or mild, they’re a wholesome dish that you’ll want to make again and again

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