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Easy Vegetarian Stuffed Bell Peppers with Rice

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These Vegetarian Stuffed Peppers are a wholesome, Mexican-inspired dish filled with rice, beans, and fresh vegetables. Seasoned with chili powder, cumin, cilantro, and lime, they’re hearty, flavorful, and can be made with or without cheese.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 stuffed peppers (serves 4 as main, 8 as side)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

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

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)

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

Instructions

  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.

Notes

  • To make vegan, omit cheese and use vegan sour cream or guacamole for topping.
  • Can be prepared ahead and refrigerated up to 24 hours before baking.
  • Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
  • Red, yellow, or orange peppers are best for sweetness, but green peppers work too.
  • Swap rice with quinoa, farro, or other grains as desired.

Nutrition

Find it online: https://cheftinaskitchen.com/easy-vegetarian-stuffed-bell-peppers-with-rice/