Looking for a meal that’s both easy to make and impressive to look at? Our vegetarian stuffed peppers recipe fits the bill! These peppers are filled with a flavorful blend of rice, beans, and veggies, and they’re so colorful and eye-catching that your guests won’t be able to resist.
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We are big fans of easy and delicious food, healthy dishes that the whole family will love. That’s why we’ve created this delicious recipe, and the great thing is that if you’re in a hurry, you can even make stuffed peppers in the air fryer!
Why you’ll love this delicious stuffed peppers recipe
- This delicious recipe is a filling cost-effective meal.
- It’s a great colorful way to get kids to eat more veggies.
- You can batch-make them and freeze them, so you can enjoy them whenever you have the craving.
- Totally customizable; you can play with flavors to create the perfect combination for you and your family.
- Al the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
Need a healthy and hearty meal that won’t break the bank? Our stuffed pepper recipe is budget-friendly and delicious!
How to make vegetarian stuffed peppers with step-by-step ingredients
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat your oven to 425°F/220°C.
Place the pepper halves, cut side up, in a baking dish. Drizzle them with olive oil and season with salt and pepper; rub the oil so that the peppers are coated with oil.
Bake until they are easily pierced by a fork and slightly blistered, approximately 20 – 22 minutes.
Remove from the oven and set aside.
While the bell peppers are cooking, rinse the rice until the water becomes clear, then bring a large pot of water to a boil.
Add the rice and cook according to the packet instructions. When cooked, the rice should be fluffy and light, not soggy. Set the rice aside.
In a large skillet over medium heat, heat 2 tablespoons of olive oil, then add onion and cook until the onion is tender, approximately 5 minutes.
Add salt and tomatoes, and stir to combine.
Next, add taco seasoning and fresh cilantro, stir to combine, and cook for 30 seconds.
Remove the pan from the heat and add the cooked rice, pinto beans, black beans, and fresh lime juice; stir to combine—season with salt and black pepper.
Ensure that the peppers don’t have any juices in them, then stuff each pepper with an equal amount of the rice mixture.
Then, top the mix with a generous amount of shredded cheese, return the peppers to the oven, and bake until the peppers have heated throughout and the cheese is melted, and brown spots have appeared on them, approximately 10 – 13 minutes.
Remove from the oven, garnish with cilantro and an optional dollop of sour cream, serve, and enjoy!
Recipe notes and expert tips
- Peppers
It’s important that you use fresh peppers; we use sweet bell peppers; we usually opt for yellow, orange, or red peppers as they are sweeter; green bell peppers have a slightly bitter taste. - Storage
Store in an airtight container in the fridge for up to 3 days and freeze for up to 3 months.
How to store leftover stuffed peppers
Leftover stuffed peppers can be kept in an airtight container for up to 3 days in the fridge.
You can freeze them for up to 3 months, assemble them to the point of adding the pre-shredded cheese and then freeze them.
Recipe variations
You can adapt our vegetarian stuffed peppers recipe and add our favorite veggies.
Try adding fire-roasted diced tomatoes and a sprinkling of red pepper flakes or chili powder for a spicier dish, and you can even add vegetarian ground beef if you’re yearning to mimic the traditional meat version.
When it comes to rice, you can use whichever you prefer, white rice or brown rice.
Play around with the seasonings; try it with Italian seasoning or even burrito seasoning, and find the flavors that you love the most.
Need vegan stuffed peppers?
The only ingredient in this recipe that’s not vegan is mozzarella cheese, so simply use vegan cheese, and this dish will then be suitable for everyone.
What to serve vegetarian stuffed peppers with
Vegetarian stuffed peppers are a light meal in themselves, but they’re also delicious when served with sweet potato wedges, vegetable fritters, or Mexican corn (elote).
More easy vegetarian recipes for you to try at home
If you love this delicious stuffed pepper recipe, then why not try these easy recipes?
Vegetarian Stuffed Peppers
Utensils
Ingredients
- 4 large Red bell peppers halved lengthwise and deseeded
- 3 tbsp Olive oil divided
- Salt and pepper to taste
- ½ cup Rice white or brown
- 1 large Onion diced
- ½ tsp Salt
- 13½ oz Tomatoes we used canned crushed tomatoes
- 2 tbsp Taco seasoning
- ½ cup Fresh cilantro plus extra for garnish
- ¾ cup Pinto beans drained
- ¾ cup Black beans drained
- 1 tbsp Lime juice fresh
- Salt and pepper to taste
- 1 cup Mozzarella shredded
Instructions
- Preheat your oven to 425°F/220°C. Place the pepper halves, cut side up, in a baking dish. Drizzle them with olive oil and season with salt and pepper; rub the oil so that the peppers are coated with oil and bake until they are easily pierced by a fork and slightly blistered. Remove from the oven and set aside.4 large Red bell peppers, 3 tbsp Olive oil, Salt and pepper
- While the peppers are cooking, rinse the rice until the water becomes clear, then bring a large pot of water to a boil. Add the rice and cook according to the packet instructions. When cooked, the rice should be fluffy and light, not soggy. Set the rice aside.½ cup Rice
- In a large skillet over medium heat, heat 2 tablespoons of olive oil, then add onion and cook until the onion is tender approximately 5 minutes. Add salt, and tomatoes, and stir to combine. Next, add taco seasoning and cilantro, stir to combine, and cook for 30 seconds.3 tbsp Olive oil, 1 large Onion, ½ tsp Salt, 13½ oz Tomatoes, 2 tbsp Taco seasoning, ½ cup Fresh cilantro
- Remove the pan from the heat and add the cooked rice, pinto beans, black beans, and lime juice; stir to combine. Season with salt and black pepper.¾ cup Pinto beans, ¾ cup Black beans, 1 tbsp Lime juice, Salt and pepper
- Ensure that the peppers don't have any juices in them, then stuff each pepper with an equal amount of the rice mixture, top the mix with a generous amount of cheese, return the peppers to the oven, and bake until the peppers have heated throughout and the cheese is melted, and brown spots have appeared on it, approximately 10 – 13 minutes. Remove from the oven, garnish with cilantro, serve, and enjoy.
Notes
- Peppers
It’s important that you use fresh peppers; we use sweet bell peppers; we usually opt for yellow, orange, or red peppers as they are sweeter; green bell peppers have a slightly bitter taste. - Storage
Store in an airtight container in the fridge for up to 3 days and freeze for up to 3 months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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