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Vegetarian Stuffed Peppers

Delicious Vegetarian Stuffed Peppers with Cheesy Taco Rice

This vegetarian stuffed peppers recipe features taco-spiced rice and black beans, creating a delicious and satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 5 peppers
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Extra-virgin olive oil Adds flavor and greases the baking dish; any neutral oil can be used instead.
  • 5 large Red bell peppers The colorful vessels for your stuffing; feel free to mix colors for visual appeal.
  • ½ medium Yellow onion Provides aromatic flavor; shallots can be substituted for a milder taste.
  • 1 cup Long grain white rice Acts as the base of the filling; brown rice is an option but requires more cooking time.
  • 1 teaspoon Sea salt Enhances flavor; adjust to suit your taste preferences.
  • 1⅔ cups Vegetable stock Provides moisture and flavor; can be swapped with water for a lighter variation.
  • 14.5 ounce Diced tomatoes Adds moisture and a delightful tang; fresh diced tomatoes are a great alternative.
  • 4 Green onions Adds a fresh touch and a bit of crunch; regular onions can also work well.
  • 15 ounce Black beans Packed with protein and texture; substitute with any canned beans like pinto.
  • 1 cup Frozen corn Brings sweetness and texture; fresh or canned alternatives are also wonderful.
  • 1 cup Shredded pepper jack cheese Provides a creamy and slightly spicy kick; Monterrey Jack or Cheddar can be used for less heat.
  • 1 tablespoon Cilantro A fresh herb garnish to brighten the dish; feel free to omit if it's not your favorite.

Equipment

  • 9 x 13-inch baking dish
  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease a 9 x 13-inch baking dish with a drizzle of extra-virgin olive oil.
  2. Trim the tops off the red bell peppers and remove the seeds. Halve each pepper lengthwise.
  3. In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the diced onion and sauté for about 4 minutes until soft.
  4. Stir in the long grain white rice, sea salt, vegetable stock, diced tomatoes, green onions, taco seasoning, and diced bell pepper. Bring to a boil, then cover and simmer for about 25 minutes.
  5. Once the rice is cooked, stir in the drained black beans and thawed corn. Mix well to combine.
  6. Fill each halved bell pepper with the rice and bean mixture. Sprinkle shredded pepper jack cheese over each pepper.
  7. Bake the stuffed peppers uncovered for about 40 minutes until the cheese is melted and the peppers are tender.
  8. Optional: Sprinkle diced fresh cilantro over the stuffed peppers before serving and enjoy.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 450mgFiber: 9gSugar: 4gVitamin A: 2500IUVitamin C: 150mgCalcium: 200mgIron: 3mg

Notes

You can prepare the filling a day in advance and assemble just before baking for maximum freshness.

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