Vegetarian Stuffed Peppers
This simple but delicious Vegetarian Stuffed Peppers recipe is a light but filling dish that’s going to become your new favorite dinner. Colorful bell peppers filled with healthy goodness then topped off with cheese, these flavorful stuffed peppers are so easy to make. This recipe is an easy way to get more veggies on the table as everything is neatly packed up inside a bell pepper!
Servings: 4 servings
Calories: 499kcal
Equipment
- Sheet Pan
Ingredients
- 4 large red bell peppers or any color you choose
- 1 tbsp olive or vegetable oil
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 1 cup Mexican Rice
- 1 tsp salt
- 2 roma tomatoes diced
- 3-4 green onions chopped
- 2 tbsp taco seasoning
- 1 can black beans drained and rinsed (13.5 oz)
- 1 cup frozen corn
- 1 cup shredded pepper jack cheese
- chopped fresh cilantro garnish
Instructions
- Preheat oven to 400 F.
- Cut the bell peppers in half lengthwise, from stem to base and remove all of the seeds and white membranes. Drizzle with olive oil and bake for 20 to 25 minutes until the edges of the bell peppers have begun to blister and they are soft enough to pierce with a fork.
- While the bell peppers are roasting, in a large skillet over medium high heat, add the onion and salt and cook until the onion has softened. Add the tomato and cook for 3 to 5 minutes.
- Next add the garlic and taco seasoning and cook for another 30 seconds to a minute, or until fragrant.
- Add green onions, black beans, corn, and Mexican Rice. Mix to combine and heat until warm throughout. Add salt and pepper to taste.
- After the bell peppers have finished cooking, spoon a heaping spoonful of the mixture into each bell pepper. Top each one with cheese and place back into the oven until the cheese has completely melted.
- Garnish with fresh chopped cilantro.
Video
Notes
- You can make the stuffing ahead of time to meal prep for the week. Simply roast the peppers, reheat the stuffing, and stuff the peppers.
- Quinoa and lentils are excellent substitutes for rice if you want to change things around.
- If you don’t have black beans, you can use pinto beans instead.
- Always cook the rice before adding it to the peppers. Uncooked rice won’t cook with the peppers and will be crunchy and inedible if you add it to the stuffing raw.
- Chickpeas make for a great addition to the stuffing as well.
- Leftover stuffed peppers last for up to 4 days in the fridge. Make sure to store in an airtight container.
Nutrition
Calories: 499kcal | Carbohydrates: 76g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 849mg | Potassium: 893mg | Fiber: 12g | Sugar: 9g | Vitamin A: 5823IU | Vitamin C: 221mg | Calcium: 271mg | Iron: 3mg