Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers are a hearty, flavor-packed dish filled with seasoned rice, black beans, corn, and tomatoes, then topped with melty pepper jack cheese. Baked until tender and golden, they deliver a satisfying balance of texture, warmth, and vibrant Southwestern-inspired flavor in every bite.

Why You’ll Love This Recipe

• Complete Plant-Based Meal – Packed with fiber-rich beans, vegetables, and rice for a filling, well-balanced entrée.
• Bold Tex-Mex Flavor – Taco seasoning, tomatoes, and pepper jack cheese create a comforting yet zesty profile.
• Perfect for Meal Prep – Stores and reheats beautifully, making it ideal for weekday lunches or dinners.
• Customizable Filling – Easily adapt with quinoa, brown rice, or additional vegetables.
• Family-Friendly – Mild spice level with optional heat adjustments to suit everyone.
• Visually Impressive – Bright red bell peppers baked and topped with golden cheese make a beautiful presentation.

Ingredients You’ll Need

Produce

• 5 large red bell peppers – Serve as edible vessels; roasting enhances sweetness and tenderness.
• ½ medium yellow onion, diced – Adds aromatic depth and subtle sweetness.
• 4 green onions, chopped – Provides freshness and mild sharpness.
• Minced fresh cilantro (optional) – Brightens and balances the rich filling.

Grains & Legumes

• 1 cup uncooked long-grain white rice – Forms the hearty base and absorbs flavorful stock.
• 1 (15-ounce) can black beans, drained and rinsed – Adds protein, fiber, and creamy texture.
• 1 cup frozen corn, thawed – Contributes sweetness and contrast in texture.

Pantry & Seasonings

• 1 tablespoon extra-virgin olive oil – Used for sautéing aromatics and greasing the dish.
• 1 teaspoon sea salt – Enhances overall flavor.
• 1 ⅔ cups vegetable stock – Hydrates and flavors the rice as it cooks.
• 1 (14.5-ounce) can diced tomatoes – Adds acidity and moisture to the filling.
• 2 tablespoons taco seasoning – Provides smoky, savory, and slightly spicy notes.

Dairy

• 1 cup shredded pepper jack cheese – Melts into a creamy, slightly spicy topping that binds flavors together.

Step-by-Step Instructions

Preheat and Prepare the Dish
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.

Prep the Peppers
Dice one bell pepper finely for the filling. Slice the remaining peppers lengthwise, keeping stems intact if possible, and remove seeds and ribs.

Sauté Aromatics and Toast Rice
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 4 minutes until softened. Stir in the rice and salt, allowing it to lightly toast for 1 minute to enhance flavor.

Simmer the Filling
Add vegetable stock, diced tomatoes, chopped green onions, taco seasoning, and diced bell pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes until rice is tender.

Finish the Filling
Stir in black beans and corn once the rice is cooked. Allow the mixture to cool slightly so it’s easier to handle.

Stuff and Bake
Arrange halved peppers cut side up in the baking dish. Fill each generously with the rice mixture and top evenly with shredded pepper jack cheese. Bake uncovered for about 40 minutes, until peppers are tender and cheese is melted and golden.

Garnish and Serve
Sprinkle with fresh cilantro if desired and serve warm.

Recipe Notes & Tips

• Choose Firm Peppers – Select peppers that sit flat to prevent tipping during baking.
• Avoid Watery Filling – Let rice fully absorb stock before adding beans and corn.
• Cover If Browning Too Fast – Tent with foil if cheese browns before peppers are tender.
• Use Day-Old Rice Alternative – Pre-cooked rice can reduce cooking time by 20 minutes.
• Adjust Spice Level – Swap pepper jack for mozzarella if you prefer a milder flavor.
• Let Rest Before Serving – Resting 5–10 minutes helps the filling set for cleaner servings.

Nutritional Information

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4 (2 stuffed halves per serving)
Calories: Approximately 420 per serving (estimate based on ingredients used)

Perfect Pairings

• Crisp green salad with lime vinaigrette
• Guacamole and tortilla chips
• Mexican-style street corn
• Fresh mango or pineapple salsa

Ideal Occasions

• Meatless Monday dinners
• Casual family meals
• Potlucks and gatherings
• Meal-prep for the week

Storage & Serving Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in a 350°F oven for 15–20 minutes for best texture.
• Freeze individually wrapped stuffed peppers for up to 2 months.
• For best flavor, add fresh cilantro after reheating rather than before storing.

Creative Variations to Try

• Quinoa Version – Replace rice with cooked quinoa for extra protein.
• Mediterranean Twist – Swap taco seasoning for oregano and feta cheese.
• Spicy Kick – Add diced jalapeños or chipotle powder to the filling.
• Vegan Option – Use dairy-free shredded cheese or nutritional yeast.

Troubleshooting Common Issues

• Peppers too firm – Bake 10–15 minutes longer or cover loosely with foil.
• Filling too dry – Add 2–3 tablespoons vegetable broth before stuffing.
• Filling too wet – Simmer uncovered a few extra minutes to evaporate excess liquid.
• Cheese over-browning – Lower oven temperature slightly or tent with foil.

Why This Recipe Works

This recipe succeeds because it layers flavor at every stage. Sautéing onions first builds an aromatic foundation, while simmering rice in vegetable stock and tomatoes infuses it with savory depth. The natural sweetness of roasted bell peppers contrasts beautifully with the mildly spicy pepper jack cheese. Baking uncovered allows moisture to evaporate slightly, concentrating flavors while melting the cheese into a cohesive topping. At roughly 420 calories per serving, this dish delivers a nutrient-dense, satisfying vegetarian meal without feeling heavy.

Final Thoughts

Vegetarian Stuffed Peppers are comforting, colorful, and endlessly adaptable. They offer a wholesome combination of grains, legumes, and vegetables balanced with creamy cheese and bold seasoning. For a lighter option, reduce cheese slightly or substitute brown rice for added fiber. Whether served for a weeknight dinner or shared at a gathering, this dish is guaranteed to impress while keeping things simple and nourishing.