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Six colorful vegetarian stuffed peppers in a baking dish with melted cheese and fresh cilantro garnish

Vegetarian Stuffed Peppers

Colorful bell peppers filled with seasoned rice, black beans, corn, diced tomatoes, and melted cheese then baked until tender and bubbly. A hearty, satisfying vegetarian dinner made with simple pantry staples.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 323
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup uncooked brown or white rice or 2 cups cooked leftover rice
  • 6 bell peppers any color, tops cut off and seeds and membranes removed
  • 1 tbsp olive oil
  • 0.75 cup yellow onion finely chopped
  • 3 cloves garlic minced
  • 15 oz diced tomatoes one can
  • 8 oz tomato sauce one can, about 3/4 cup
  • 15 oz black beans one can, rinsed and drained
  • 1 cup canned or frozen corn drained if canned
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.125 tsp black pepper
  • 1 cup shredded Mexican cheese blend about 4 oz, divided; sharp cheddar or Monterey jack also work
  • chopped fresh cilantro optional, for garnish

Equipment

  • Large baking dish
  • Large skillet
  • Medium saucepan for rice
  • Aluminum foil

Method
 

  1. Cook the rice according to package directions and set aside to cool. If using leftover cooked rice, skip this step.
  2. Preheat the oven to 400 degrees F. Cut the tops off each bell pepper and remove all seeds and white membranes. Stand the peppers upright in a baking dish. If a pepper wobbles, trim a very thin slice off the bottom to create a flat base without cutting through.
  3. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 2 to 3 minutes until softened and slightly translucent. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
  4. Stir in the diced tomatoes, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, dried oregano, salt, and black pepper. Reduce heat to low and simmer, stirring often, for 5 minutes until the filling thickens slightly.
  5. Remove the skillet from the heat. Stir in the cooked rice and 1/2 cup of the shredded cheese until fully combined. Taste and adjust salt if needed.
  6. Pour 3/4 cup of water into the bottom of the baking dish around the peppers. Spoon the filling generously into each pepper, packing it in gently. Sprinkle the remaining 1/2 cup of cheese evenly over the tops.
  7. Cover the baking dish tightly with aluminum foil lightly sprayed with cooking spray on the inside to prevent sticking. Bake for 30 minutes, then remove the foil and bake for 5 more minutes until the cheese is lightly golden and the filling is piping hot.
  8. Garnish with chopped fresh cilantro if desired and serve immediately.

Notes

Use leftover cooked rice to save prep time. Red, orange, and yellow peppers are sweeter than green and give the best flavor. Make ahead: assemble up to 24 hours in advance and refrigerate unbaked, then add 5 extra minutes to the covered bake time. Freeze extra filling for up to 3 months. Pinto beans, kidney beans, or chickpeas can be substituted for black beans. Add a small splash of water when reheating to keep peppers moist.