Healthy Vegetarian Stuffed Peppers Recipe
These easy vegetarian stuffed peppers are hearty, flavorful, and packed with rice, vegetables, beans, tomato sauce, and melted cheese. They’re a healthy, satisfying dinner option that’s perfect for busy weeknights, meal prep, or meatless meals the whole family will enjoy. With colorful roasted peppers and a savory filling, these homemade stuffed peppers are both comforting and nutritious.
How to Make Vegetarian Stuffed Peppers
Start by preheating your oven to 400°F (200°C) so it’s fully heated and ready for the peppers. Prepare the peppers by slicing off the tops and removing the seeds and membranes from the inside. Place the hollowed peppers cut-side down onto a baking sheet with a small amount of water added to the bottom of the pan. This helps soften the peppers while they bake, creating tender peppers without drying them out. Bake them for about 20 minutes, or until they begin to soften.
While the peppers are baking, prepare the flavorful vegetarian filling. Heat a frying pan over medium heat and sauté the chopped onion for about 6 minutes until softened and lightly golden. Add the garlic and continue cooking for another minute until fragrant. Stir in the rinsed black beans, diced tomatoes, corn, and green onions. Sprinkle the taco seasoning evenly over the mixture and stir everything together well. Allow the filling to cook for about 5 minutes, just until everything is heated through and the flavors have blended together. This creates a hearty, Tex-Mex inspired filling for these easy vegetarian stuffed peppers.
Remove the pan from the heat and stir in the cooked rice, fresh cilantro, and 1 cup of shredded cheddar cheese. The rice makes the filling satisfying and hearty, while the cheese helps bind everything together into a rich, flavorful mixture. Carefully remove the softened peppers from the oven. Drain away the water from the baking sheet and line it with parchment paper. Generously spoon the filling into each pepper, packing them full, then sprinkle the remaining cheese over the tops of each stuffed pepper.
Return the peppers to the oven and bake for another 15 minutes, or until the filling is hot and the cheese is fully melted and bubbly. Once baked, allow the peppers to cool slightly before serving. These homemade vegetarian stuffed peppers are packed with bold flavor, hearty ingredients, and colorful vegetables, making them perfect for weeknight dinners, meal prep, or an easy meatless family meal.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked stuffed peppers for up to 3 months.
Reheat in the oven, microwave, or air fryer until heated through.
Meal Prep Tip: Stuffed peppers are excellent for make-ahead lunches and dinners.
Ingredients
Bell Peppers: Red, orange, and yellow bell peppers create the perfect vessel for these easy vegetarian stuffed peppers. They become tender and slightly sweet while baking, adding both flavor and vibrant color to the dish.
Yellow Onion: adds savory depth and natural sweetness to the filling as it cooks down.
Garlic Cloves: Fresh garlic brings bold flavor and richness that helps build the savory base of the stuffing mixture.
Black Beans: add hearty texture, plant-based protein, and fiber, making these stuffed peppers filling and satisfying.
Canned Diced Tomatoes: Diced tomatoes add moisture, acidity, and rich tomato flavor that balances the cheesy filling beautifully.
Corn: adds sweetness, texture, and classic Tex-Mex flavor to the peppers.
Green Onions: provide fresh mild onion flavor and brightness throughout the filling.
Taco Seasoning: adds bold Tex-Mex flavor with spices like chili powder, cumin, paprika, garlic, and onion.
Cooked Rice: Rice helps make the filling hearty and comforting while soaking up all of the delicious flavors.
Fresh Cilantro: adds brightness and fresh herb flavor that pairs perfectly with the taco-inspired ingredients.
Cheddar Cheese: melts beautifully and adds creamy, cheesy richness to every bite.
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Vegetarian Stuffed Peppers Recipe
Ingredients
- 4 red orange, and/or yellow bell peppers
- 1 yellow onion diced
- 4 garlic cloves diced
- 2 c. black beans if canned rinse before using
- 12 oz. canned diced tomatoes
- 1 c. canned or frozen corn
- 4 green onions chopped
- 1 packet of taco seasoning
- 2 c. cooked rice
- 1/2 c. cilantro chopped
- 2 c. cheddar cheese shredded
Instructions
- Preheat the oven to 400℉/200℃/Gas Mark 6.
- Slice off the tops of the peppers and remove the seeds on the inside. Place the peppers, topside down, on a baking sheet lined with a little water and bake for 20 minutes.
- While the peppers are baking, fry the chopped onion on a pan for about 6 minutes. Add the garlic and sauté until aromatic, about 1 minute. Add the rinsed black beans, diced tomatoes, corn, and green onions. Sprinkle the taco seasoning packet on top of the ingredients and mix well. Heat through, about 5 minutes.
- Remove the pan from the heat and mix in the rice, cilantro, and 1 c. of cheddar cheese. Stuff the baked peppers with the mixture and sprinkle the last bit of cheese on top of each of the open peppers. Remove the water from the baking sheet and line with parchment paper.
- Baked for another 15 minutes or until the contents are heated through and the cheese is melted. Let cool and enjoy!
Notes
Author: Sarah Young
Vegetarian Stuffed Peppers FAQ
Can vegetarian stuffed peppers be frozen?
Yes, they freeze very well both cooked and uncooked.
What vegetables work best in stuffed peppers?
Corn, onions, spinach, mushrooms, zucchini, tomatoes, and black beans all work beautifully.
What rice should I use?
White rice, brown rice, jasmine rice, quinoa, or cauliflower rice all work well.
Can I make stuffed peppers vegan?
Yes, simply omit the cheese or use dairy-free cheese alternatives.
Do I need to pre-cook the peppers?
Pre-baking helps soften the peppers faster, but it’s optional depending on your preferred texture.
How do I keep stuffed peppers from getting watery?
Avoid overfilling with wet ingredients and drain canned vegetables well.
What cheese works best?
Cheddar, mozzarella, Monterey Jack, or Tex-Mex blends melt beautifully.
Are vegetarian stuffed peppers healthy?
Yes, they’re packed with vegetables, fiber, and protein-rich ingredients like beans and rice.
What sides pair well with stuffed peppers?
Side salads, roasted vegetables, garlic bread, cucumber salad, or soup pair perfectly.
Can I make them spicy?
Absolutely. Add jalapeños, chili flakes, hot sauce, or spicy salsa for extra heat.