Vegetarian Stuffed Bell Peppers with Rice

Vegetarian Stuffed Bell Peppers with Rice are a wholesome and colorful dish filled with savory rice, beans, vegetables, and seasonings. These vibrant peppers are perfect for a healthy weeknight dinner or make-ahead meal, offering both nutrition and comfort in every bite.

Why You’ll Love This Recipe

• Hearty and satisfying without meat
• Full of fiber, plant-based protein, and essential nutrients
• Perfect for meal prep or make-ahead dinners
• Easily customizable with your favorite ingredients
• Beautiful presentation and family-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large bell peppers (any color), halved and cored
• Olive oil
• Onion
• Garlic
• Cooked brown rice (or white rice/quinoa)
• Black beans or kidney beans (cooked or canned, rinsed)
• Tomato paste
• Diced tomatoes
• Cumin
• Chili powder
• Salt and pepper
• Shredded cheese (optional)
• Fresh cilantro or parsley for garnish

Directions

this recipe

1. Preheat oven to 400°F (200°C).
2. Prepare bell peppers: Cut bell peppers in half lengthwise, remove seeds and membranes. Drizzle lightly with olive oil and place in a baking dish. Pre-bake for 10 minutes to soften.
3. Cook the filling: In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic, tomato paste, cumin, and chili powder. Cook for 2 minutes.
4. Add rice and beans: Stir in cooked rice, beans, diced tomatoes, and season with salt and pepper. Mix well and cook for another 5 minutes.
5. Stuff the peppers: Spoon the filling into each bell pepper half. Top with shredded cheese if using.
6. Bake: Return stuffed peppers to the oven and bake for 15–20 minutes until the peppers are tender and the cheese is melted.
7. Garnish and serve: Sprinkle with fresh herbs and serve warm.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes

Variations

• Grain swaps: Try quinoa, couscous, or farro instead of rice
• Protein boost: Add crumbled tofu or tempeh
• Make it vegan: Skip the cheese or use a dairy-free alternative
• Add heat: Include chopped jalapeños or red pepper flakes in the filling
• Mediterranean twist: Use chickpeas, feta, olives, and herbs like oregano and mint

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days
• Freeze: Wrap individually and freeze for up to 3 months. Thaw before reheating
• Reheat: Bake at 350°F (175°C) for 15–20 minutes or microwave until heated through

FAQs

Can I make these ahead of time?

Yes, you can fully assemble them and refrigerate up to 24 hours before baking.

Do I need to cook the rice first?

Yes, pre-cooked rice ensures the filling is fully done and the texture is perfect.

Can I use canned beans?

Absolutely—just rinse and drain before adding.

What are the best bell peppers for this recipe?

Red, yellow, and orange peppers are sweeter, while green peppers have a more robust flavor.

Is this recipe gluten-free?

Yes, as long as your ingredients (like canned goods) are gluten-free.

Can I add other vegetables?

Definitely—try corn, zucchini, or mushrooms for variety.

How do I make this spicier?

Add diced jalapeños, hot sauce, or extra chili powder.

Can I use only one type of bean?

Yes, any variety of beans will work—black beans, pinto, or chickpeas are all great options.

Is cheese necessary?

Not at all—skip or use vegan cheese for a dairy-free version.

What can I serve with these peppers?

A side salad, tortilla chips with salsa, or a bowl of soup pairs perfectly.

Conclusion

Vegetarian Stuffed Bell Peppers with Rice are a nutritious, flavorful, and easy-to-make meal that everyone will love. Whether you’re a vegetarian or simply want to enjoy more plant-based meals, this recipe delivers both comfort and versatility in one colorful package.

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