5 from 66 votes
Vegetarian Stuffed Peppers
The Vegetarian Stuffed Peppers are bell peppers filled with a hearty mixture of rice, black beans, corn, chipotle peppers, diced tomatoes, and Monterey Jack cheese. The peppers are briefly boiled to soften, then baked with a crunchy topping of cheese and crushed tortilla chips, delivering a satisfying combination of textures and smoky, savory flavors. This recipe yields four generously filled peppers, offering a filling meatless meal option.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings (1 pepper each)
Calories:
421 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
- salt freshly ground
- black pepper freshly ground
- 4 large bell pepper any color (see note 1
- 1 tablespoon olive oil
- 1/4 cup onion finely chopped
- 3 cloves garlic minced
- 2 chipotle peppers in adobo sauce seeded and minced (see note 2)
- 1 cup corn frozen
- 1 (15 ounce) can black beans rinsed
- 1 1/2 cups Monterey jack cheese shredded and divided
- 1 cup rice cooked
- 1 (14 ounce) can diced tomatoes drained
- 2 tablespoons cilantro or parsley, chopped, fresh
- 1/2 cup tortilla chips crushed
Instructions
- In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
- Add peppers to the water and cook until they begin to soften, about 3 minutes. Remove from water and place cut-side down to drain and cool.
- Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
- Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the peppers in a 9” x 9” baking dish.
- Divide the filling evenly among the peppers. Top with remaining 1/2 cup cheese and crushed chips. Bake until the filling is hot and the cheese is melted, about 30 minutes.
Cup of Yum
Notes
- Choose bell peppers that can stand upright; if uneven, trim the base carefully to create a flat surface.
- Stuffed peppers can be prepared a day ahead and refrigerated, or frozen before baking for up to 3 months; thaw overnight before baking.
- Store leftovers covered in the refrigerator and consume within 4 days for best quality.
Nutrition Information
Serving
1pepper
Calories
421kcal
(21%)
Carbohydrates
45g
(15%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
38mg
(13%)
Sodium
301mg
(13%)
Potassium
570mg
(12%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
5474IU
(109%)
Vitamin C
214mg
(238%)
Calcium
361mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings (1 pepper each)
Amount Per Serving
Calories 421
% Daily Value*
| Serving | 1pepper | |
| Calories | 421kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 301mg | 13% |
| Potassium | 570mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 5474IU | 109% |
| Vitamin C | 214mg | 238% |
| Calcium | 361mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.