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Vegetarian Stuffed Peppers

Delicious Vegetarian Stuffed Peppers for a Flavorful Dinner

Vegetarian Stuffed Peppers are a colorful, satisfying meat-free option filled with a zesty mix of cheesy rice and black beans.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Red bell peppers Green or yellow peppers can be used for variety.
For the Filling
  • 1 tablespoon Extra-virgin olive oil Can be substituted with canola oil.
  • 1 medium Yellow onion Shallots work well if preferred.
  • 1 cup Long grain white rice Swap with quinoa for a gluten-free option.
  • 1 teaspoon Sea salt Kosher salt is a good alternative.
  • 2 cups Vegetable stock Chicken stock can also be used.
  • 14.5 ounces Diced tomatoes Use fresh tomatoes if available.
  • 2 medium Green onions Regular onions can replace them.
  • 15 ounces Black beans Can be substituted with kidney or pinto beans.
  • 1 cup Frozen corn Canned corn is a great alternative.
  • 1 cup Shredded pepper jack cheese Cheddar or mozzarella are delicious substitutes.
  • 1 tablespoon Fresh cilantro Optional garnish.

Equipment

  • Oven
  • Skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with olive oil.
  2. Trim the tops off the red bell peppers and remove the seeds. Cut them in half and arrange cut-side up in the baking dish.
  3. In a skillet, heat olive oil over medium heat. Sauté diced yellow onion for about 4 minutes until soft.
  4. Add long grain white rice, sea salt, vegetable stock, diced tomatoes, and chopped green onions. Bring to a gentle boil, cooking for 2-3 minutes.
  5. Reduce heat to low, cover the skillet, and simmer for approximately 25 minutes until rice is tender. Fold in black beans and corn.
  6. Generously fill each halved bell pepper with the rice mixture and sprinkle with shredded pepper jack cheese.
  7. Bake for about 40 minutes until cheese is melted and bubbly. Peppers should be tender but hold their shape.
  8. Let cool for a few minutes, garnish with cilantro, and serve warm.

Nutrition

Serving: 1pepperCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

These stuffed peppers can be prepared ahead of time and refrigerated for a quick meal. They also freeze well for later use.

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