Vegetarian Stuffed Peppers With Rice and Beans
Bell peppers stuffed with a cumin-spiced filling of rice, black beans, corn and salsa, topped with melted cheese and baked until tender. A colourful meatless dinner.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total 8 stuffed pepper halvesEasy
Photo: suavehouse113 · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
These vegetarian stuffed peppers are hearty enough to satisfy everyone at the table. Sweet bell peppers are filled with a Tex-Mex mix of rice, black beans, corn, tomatoes and salsa, then baked under a blanket of cheese.
Briefly pre-baking the empty peppers ensures they are tender by the time the filling is hot. Use leftover rice to make them even quicker.
Equipment you'll need
- 9 x 13-inch baking dish
- Large skillet
- Foil
Tips for success
- Choose peppers that sit flat, or slice a thin sliver off the bottom so they do not tip over.
- Red, yellow and orange peppers are sweeter than green ones.
- Leftover or frozen cooked rice works perfectly here.
Substitutions and variations
- Use quinoa or cauliflower rice instead of rice.
- Make it vegan with dairy-free cheese or skip the cheese and add avocado.
- Add 1 cup of chopped sautéed mushrooms or zucchini to the filling.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze cooked stuffed peppers for up to 3 months; the peppers soften slightly after freezing.
To reheat: Reheat covered in a 350°F (175°C) oven for 20 to 25 minutes (from the fridge), or microwave individual peppers until hot throughout.
Recipe
Vegetarian Stuffed Peppers With Rice and Beans
Bell peppers stuffed with a cumin-spiced filling of rice, black beans, corn and salsa, topped with melted cheese and baked until tender. A colourful meatless dinner.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Yield
- 8 stuffed pepper halves
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Pre-bake the peppers
Heat the oven to 400°F (200°C). Brush the pepper halves with oil, place cut side up in the baking dish and bake for 10 minutes to soften slightly.
Step 2: Cook the aromatics
Heat the oil in the skillet over medium heat and cook the onion for 5 minutes. Add the garlic, cumin, chili powder and salt and cook for 1 minute.
Step 3: Make the filling
Stir in the rice, black beans, corn and salsa and heat through for 3 to 4 minutes. Taste and adjust the seasoning.
Step 4: Stuff
Fill the peppers generously with the mixture, pressing it in gently.
Step 5: Bake
Cover with foil and bake for 20 minutes. Uncover, top with the cheese and bake for 8 to 10 minutes more until the cheese melts and the peppers are tender.
Step 6: Serve
Top with cilantro, avocado and sour cream.
Cuisine: Tex-Mex · Course: Dinner
Estimated nutrition per serving
- Calories
- 350
- Protein
- 15 g
- Fat
- 10 g
- Carbs
- 50 g
- Fibre
- 11 g
- Sugars
- 10 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/vegetarian-stuffed-peppers
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