Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving
Ingredients: 4 red bell peppers; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion; 1 Jalapeno pepper; 4 garlic cloves; 2 tablespoons tomato paste; 2 teaspoons chili powder; 2 teaspoons ground cumin; ¾ teaspoon sea salt; freshly ground black pepper; 1½ cups cooked brown rice; 1½ cups cooked black beans; 1 cup corn kernels; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 1 cup shredded pepper jack cheese*; ½ cup chopped fresh cilantro; salsa; avocado

User Reviews

5.0

48 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4
Course
Main Course
Cuisine
American

Vegetarian Stuffed Peppers

Iris Warren

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These healthy stuffed peppers are filled with a flavorful mix of rice, beans, and vegetables and topped with melty cheese. They're naturally gluten-free; see the notes below to make them vegan.

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Ingredients

Servings

4 red bell peppers halved lengthwise, seeds and membranes removed
2 tablespoons extra-virgin olive oil plus more for drizzling
1 medium yellow onion chopped
1 Jalapeno pepper stemmed and finely chopped
4 garlic cloves chopped
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
¾ teaspoon sea salt plus more for sprinkling
freshly ground black pepper
1½ cups cooked brown rice
1½ cups cooked black beans drained and rinsed
1 cup corn kernels fresh or frozen
2 tablespoons fresh lime juice plus wedges for serving
1 teaspoon lime zest
1 cup shredded pepper jack cheese*
½ cup chopped fresh cilantro
salsa optional, for serving
avocado or guacamole, optional, for serving

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Instructions

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.
Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.
Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.

Notes

*To make vegan stuffed peppers, replace the pepper jack with your favorite vegan cheese shreds. You can also omit the cheese and serve the peppers with avocado and chipotle sauce. No need to broil the peppers in that case.