Name: Vegetarian Stuffed Bell Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 pieces bell peppers (any color); 1 cup cooked rice (white, brown, or a mix), cooled (Use chilled rice for better texture.); 1 cup black beans, rinsed and drained; 1 cup corn (fresh, frozen, or canned and drained) (Canned or thawed frozen corn can save time.); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder (Adjust number according to spice preference.); to taste Salt and pepper; 1 cup shredded cheese — optional (cheddar, Monterey Jack, or pepper jack) (Omit or use a plant-based alternative for a vegan option.); to taste Fresh cilantro, chopped, for garnish

I make these Vegetarian Stuffed Bell Peppers when I want a colorful, hands-off dinner that still tastes like it took time. They’re bright, comforting, and endlessly adaptable — a weeknight winner when you want something filling, vegetarian, and easy to scale for guests or leftovers. If you like hearty meatless mains, this is a great change of pace from a casserole and pairs nicely with lighter sides or a simple salad. For another oven-baked dinner idea with similar family-friendly appeal, try this easy vegetarian lasagna I often turn to when I want something even more saucy.

Why you’ll love this dish

These peppers are a weeknight multitasker: budget-friendly, mostly pantry-staple friendly, and quick to assemble. The rice and beans give satisfying texture and protein, corn adds sweetness, and spices bring warmth without heat. They’re also a great hands-off oven dish — little active time, big reward.

“Bright colors, big flavor, and leftovers that reheat like a dream — this recipe is my go-to for easy vegetarian dinners.”

Perfect for busy weeknights, Meatless Mondays, or bringing to potlucks.
Kid-approved — mild spices and a cheesy top (optional) make them approachable.
Flexible for dietary needs: easily vegan, gluten-free, or low-sodium with simple swaps. If you prefer layered, saucy bakes, compare this to a cozy vegetarian lasagna recipe for a different texture and flavor profile.

How this recipe comes together

Before you cook, know the flow: you’ll prep peppers, sauté aromatics, mix filling, stuff, and bake covered then uncovered to finish. The hands-on time is mostly chopping and mixing; the oven does the rest. Expect about 10–15 minutes active prep and 40–45 minutes total cook time.

I like to have the rice chilled so the filling isn’t watery. Sautéing onion and garlic first deepens flavor; warming the beans and corn briefly helps them blend into the rice. Covering the peppers traps steam to tenderize, and removing foil at the end lets the tops brown and cheese melt.

Gather these items

Key ingredients (serves 4):

4 bell peppers (any color)
1 cup cooked rice (white, brown, or a mix), cooled
1 cup black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned and drained)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 cup shredded cheese — optional (cheddar, Monterey Jack, or pepper jack)
Fresh cilantro, chopped, for garnish

Notes and substitutions inline:

Swap cooked quinoa or farro for rice for more protein and a nuttier texture.
Use canned sweet corn or thawed frozen corn to save time.
To make vegan: omit cheese or use a plant-based shredded alternative.

Cooking method

Preheat the oven to 375°F (190°C).
Trim the tops off the bell peppers and remove seeds and membranes. If a pepper won’t stand, trim a little from the bottom to level it.
Warm 1 tablespoon oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in garlic and cook 30 seconds more until fragrant.
In a large bowl combine the cooled rice, black beans, corn, sautéed onion and garlic, cumin, chili powder, and salt and pepper. Taste and adjust the seasonings.
Spoon the mixture into each pepper, pressing lightly so the filling is compact but not overpacked (overfilling can cause uneven cooking).
Place the stuffed peppers upright in a baking dish. Sprinkle cheese on top if using.
Cover the dish tightly with foil and bake for 30 minutes to steam the peppers tender.
Remove the foil and bake an additional 10–15 minutes until peppers are tender and any cheese is golden and bubbly.
Let cool 5 minutes, garnish with chopped cilantro, and serve.

A quick tip: if your peppers are very large, add 5–10 minutes to the covered bake time; smaller peppers may finish sooner.

Best ways to enjoy it

Serve with a crisp green salad or a lime-dressed cabbage slaw to cut the richness.
Add avocado slices, a squeeze of lime, or a spoonful of Greek yogurt or crema on top.
For a heartier meal, pair with roasted sweet potatoes or garlic bread.
Plate individual peppers on warm plates and drizzle a little extra virgin olive oil and chopped cilantro for a restaurant finish.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Keep peppers upright if possible to avoid splitting.
Freezer: Wrap each cooled stuffed pepper tightly in foil then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes (covered) until hot through, or microwave on medium power for 2–3 minutes, checking temperature. Aim for 165°F (74°C) internal for safety.
Food safety: Don’t leave cooked peppers at room temperature for more than 2 hours. Cool and refrigerate promptly.

Pro chef tips

Dry rice = better texture: use rice that has been cooked and cooled so it’s not mushy in the filling. Leftover rice works perfectly.
Balance moisture: if the filling seems wet, add a tablespoon of tomato paste or a little extra rice to absorb liquid.
Even roasting: cut the pepper tops so they’re similar heights — this helps them all cook at the same rate.
Make-ahead: Assemble the peppers, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 extra minutes to baking time from chilled. For more make-ahead inspiration on layered vegetarian bakes, see this vegetarian lasagna with ricotta.
Flavor boost: stir a splash of lime juice or a teaspoon of smoked paprika into the filling for brightness and depth.

Creative twists

Mexican-style: add chopped jalapeño, cilantro, salsa in the filling and top with pepper jack.
Mediterranean: replace black beans and corn with chickpeas, chopped olives, sun-dried tomatoes, and feta.
Grain swap: use quinoa, bulgur, or a wild rice blend for different textures.
Protein add-ins: fold in crumbled tempeh, textured soy protein, or cooked lentils for more heft.
Vegan cheesy top: use nutritional yeast mixed with breadcrumbs or a dairy-free shredded cheese.

Common questions

Q: Can I make these vegan?
A: Yes — omit the cheese or use a plant-based shredded cheese. Ensure any pre-made toppings or sauces are vegan.

Q: Can I use uncooked rice in the filling?
A: No. Use fully cooked and cooled rice. Uncooked rice won’t finish properly during the pepper bake and can release excess starch, making the filling gummy.

Q: How long do they keep in the freezer?
A: Up to 3 months. Wrap individually to prevent freezer burn and thaw overnight before reheating.

Q: Can I double the recipe for a crowd?
A: Absolutely — use two baking dishes and increase oven time slightly if dishes are crowded. Make sure peppers are spaced to allow hot air circulation.

Q: Any tips for spice level?
A: Start with 1 teaspoon chili powder and adjust. Add fresh diced jalapeño for more heat or use mild paprika for smokiness without heat.

Conclusion

If you’re exploring more stuffed-pepper inspiration, Carla Hall’s approach gives a delicious vegan spin that’s worth comparing to this version: Carla Hall’s vegan stuffed peppers recipe. For another reliable vegetarian stuffed-pepper take with different flavor tweaks and photography, see Cookie and Kate’s vegetarian stuffed peppers.