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Vegetarian Stuffed Bell Peppers

A vibrant and filling dish perfect for weeknight dinners, these stuffed bell peppers are easy to assemble and customizable for various dietary needs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Key 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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. 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.
Cooking
  1. 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.
  2. 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.
  3. Spoon the mixture into each pepper, pressing lightly so the filling is compact but not overpacked.
  4. Place the stuffed peppers upright in a baking dish. Sprinkle cheese on top if using.
  5. Cover the dish tightly with foil and bake for 30 minutes to steam the peppers tender.
  6. Remove the foil and bake an additional 10–15 minutes until peppers are tender and any cheese is golden and bubbly.
  7. Let cool 5 minutes, garnish with chopped cilantro, and serve.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. Best enjoyed with a salad or lime-dressed slaw. They can be frozen for up to 3 months — thaw overnight before reheating.