Vegetarian Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
313 kcal
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Course
Main Course
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Cuisine
American
Vegetarian Stuffed Peppers
Description
To prepare Vegetarian Stuffed Peppers, bell peppers are trimmed and par-baked submerged cut-side down in water until slightly tender. A skillet mixture of sautéed onions, garlic, corn, black beans, tomatoes with green chiles, green onions, and taco seasoning simmers to blend flavors. The cooked rice and part of the cheese and fresh cilantro are mixed into this filling. The peppers are drained, filled evenly, topped with remaining cheese, and baked further until fully tender and bubbly.
The flavor combines sweet roasted peppers with mildly spicy tomato-chile filling and melty cheese, offering textural variety from tender vegetables to creamy cheese and slightly firm rice. This recipe is suited for meatless dinners or meal prep due to its filling nature and balanced seasoning.
The recipe suggests using red, orange, or yellow peppers for natural sweetness. Homemade taco seasoning can replace packaged blends. Additional protein can be added via cooked ground turkey if desired. The stuffed peppers can be assembled ahead and refrigerated before baking, and leftover filling freezes well for future use. Gluten-free adaptations are possible depending on taco seasoning used.
Ingredients
- 6 bell pepper red, yellow, or orange, sweet variety
- 1 1/2 cups rice white, brown, cauliflower rice or quinoa, cooked
- 1 Tablespoon olive oil
- 1 onion diced, small
- 3 garlic minced, cloves
- 1 14.5 ounce can diced tomatoes with green chiles mild
- 1 14 oz can black beans , drained and rinsed
- 1 cup corn frozen
- 4 green onions , chopped
- 2 Tablespoons taco seasoning
- 3/4 teaspoon black pepper , plus more to taste
- 1 1/2 cups cheese Mexican blend or pepperjack cheese, divided, shredded
- ¼ cup cilantro chopped, fresh
Instructions
- Preheat oven to 400 degrees F.
- Prep peppers: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water.Place peppers cut-side down in the water and bake for 20 minutes.
- Filling: Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
- Stuff peppers: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese.
- Bake again: Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted. Store leftover peppers in the refrigerator, covered for 4-5 days.
Notes
- Choose large, round bell peppers for easy stuffing and even cooking; red, orange, and yellow peppers will offer sweeter flavor than green ones.
- For homemade taco seasoning, combine chili powder, ground cumin, paprika, garlic powder, and oregano.
- Add cooked ground turkey to the filling to increase protein.
- Assemble stuffed peppers 1–2 days before baking and keep refrigerated.
- Freeze filling for up to 3 months; thaw before stuffing peppers.
- Use gluten-free taco seasoning or make your own for gluten-free meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 857mg | 36% |
| Potassium | 798mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 4140IU | 83% |
| Vitamin C | 165mg | 183% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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