Vegetarian Stuffed Peppers with Rice

Vegetarian stuffed peppers are the dinner I turn to when I want something that looks like I fussed but really didn’t. Halved red bell peppers, roasted until they slump and blister, then filled with a rice-and-bean mix that runs Tex-Mex: taco seasoning, black and pinto beans, cilantro, a squeeze of lime, and enough melted mozzarella on top to pull the whole thing together. I’ve made these for years, and this is the version that finally stopped me overthinking it.

The peppers do the heavy lifting here, not a vehicle. Red bells go sweet and almost jammy when they roast, and that sweetness is what carries the seasoned filling. Halves roast more evenly, and you get more browned edge per bite, a small change that makes a real difference to how they taste. If you’re feeding people who claim not to like vegetables, this is a good recipe to set down in front of them without commentary.

Stuffed peppers, cooked and ready to eat. — Vegetarian Stuffed Peppers. Photo Credit: Splash of Taste

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Why You’ll Love This Recipe

You get a full dinner out of one baking dish and one skillet, which on a weeknight matters more than almost anything else.
The filling stretches. A half-cup of rice, two kinds of beans, and a can of tomatoes fills four large peppers with enough left to matter, and any surplus keeps for the next day’s lunch. I’ve packed the extra into a wrap more times than I can count.
It reheats well, which not every stuffed pepper does. The flavors settle overnight and the second-day version, warmed through properly, tastes to me, if anything, a little deeper than the first.
It’s flexible. The same method takes you from mild and kid-friendly to properly spiced depending on your taco seasoning, so one recipe covers a lot of different dinners.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Red bell peppers. Use large, firm ones with flat-ish sides so the halves sit steady in the dish. Red bell peppers are sweeter than green ones, which carry a slightly bitter edge that fights the filling. Yellow and orange work too if that’s what looks good at the store.
Rice. White or brown both work. I rinse it until the water runs clear so the grains stay separate rather than clumping, and I cook it just to fluffy, not soft, since it carries on softening inside the peppers as they finish in the oven.
Black beans and pinto beans. Two kinds give you a better mix of texture than one. Drain and rinse them well so the filling doesn’t turn wet. Canned is what I use here, no apology needed.
Taco seasoning. This is where most of the flavor lives, so it’s worth using a blend you actually like. I make my own (linked above), and the two tablespoons is a starting point rather than a rule; taste the filling and adjust before it goes into the peppers.
Mozzarella. It melts into a mild, stretchy layer that browns nicely under the second bake. If you want more of a sharp, salty hit, see the variations further down for what I swap in.

Top view of labeled ingredients in bowls and on a table, including pinto beans, rice, cilantro, oil, bell peppers ready for vegetarian stuffed peppers, taco seasoning, mozzarella, tomatoes, onion, and black beans.

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How to Make Vegetarian Stuffed Peppers

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Roast the Peppers

The peppers get roasted in a 425°F preheated oven before they’re stuffed, cut side up in a baking dish with olive oil, salt, and pepper. You want them soft enough to pierce easily with a fork and blistered at the edges.

Roasting first is what stops the classic stuffed-pepper problem of a filling that’s hot while the pepper itself is still squeaky and raw.

Make the Filling

While the peppers roast, cook the rice separately, then build the filling in a skillet: soften the onion for about 5 minutes, stir in half a teaspoon salt, tomatoes, taco seasoning, and cilantro, cooking for about 30 seconds.

Fold in the cooked rice, both beans, and lime juice off the heat. Taste it here and fix the seasoning with salt and black pepper now, because once it’s inside the peppers it’s harder to adjust.

A frying pan with tomato sauce and chopped herbs is surrounded by bowls of beans, cheese, rice, lime wedges, cilantro, and a small glass of oil on a marble surface—the perfect setup for preparing delicious vegetarian stuffed peppers. — Cook rice, then sauté onion with tomatoes, taco seasoning, and cilantro.

A skillet with tomato sauce, black beans, pinto beans, and white rice—reminiscent of the hearty filling in vegetarian stuffed peppers—sits on a marble surface, surrounded by cilantro, cheese, lime wedges, and a spoon. — Fold in rice, beans, and lime juice, then season to taste.

Stuff and Finish

Tip out any liquid that’s pooled in the roasted peppers, then pack each one with filling and top with cheese. Back into the oven they go, just long enough to heat through and get brown spots on the mozzarella, which is approximately 10 to 13 minutes. A scatter of fresh cilantro at the end keeps it looking alive.

Baking tray with four vegetarian stuffed peppers on parchment paper, a skillet with filling, shredded cheese, lime wedges, and cilantro on a marble surface. — Drain peppers, then fill with the rice and bean mixture.

Baking tray with halved bell peppers stuffed with a flavorful vegetarian bean mixture and topped with shredded cheese, beside a pan of filling, lime wedges, cilantro, and olive oil on a marble surface—perfect for serving delicious vegetarian stuffed peppers. — Top with mozzarella, bake 10–13 minutes, and garnish with cilantro.

Recipe Notes and Expert Tips

Drain the beans and peppers well. Excess liquid is the enemy of a good stuffed pepper. Wet beans or a puddle in the roasted pepper leaves you with a filling that slumps instead of holding together.
Taste the filling before it goes in. The seasoning has to be right at the skillet stage. Once the peppers are stuffed and topped with cheese, your only lever left is the garnish.
Don’t skip the first roast. Peppers that go into the oven raw and only get one bake come out with a filling that’s ready and a shell that isn’t. Roasting them first fixes the timing.

Recipe Variations

Swap the mozzarella for a vegan shredded cheese, or leave the cheese off and finish with sliced avocado and a squeeze of lime instead. The filling itself is already dairy-free, so this is a one-swap change, and it’s a version I’ve tested and can vouch for.
Lean into the heat. A diced jalapeño cooked with the onion, or a pinch of chipotle, takes these from mild to properly warm. I’ve made them both ways depending on who’s eating, so this one is well-supported.
A handful of corn stirred into the filling adds sweetness and a bit of pop against the soft beans and rice. It suits the Tex-Mex direction the seasoning is already pulling in, and it’s a well-supported swap I’ve done plenty of times.

How to Store Leftovers

Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days, and freeze for up to 3 months. Let them cool a little first, but get them into the fridge within two hours rather than leaving them out.

To reheat, warm them through in the oven or microwave until they’re piping hot all the way to the center. If they’ve been frozen, I thaw them in the fridge overnight before reheating, which keeps the pepper from going watery.

What to Serve With Vegetarian Stuffed Peppers

These are filling enough to stand as dinner on their own, but I rarely leave it there. I usually put out a cilantro lime rice alongside for anyone who wants to stretch the meal, since the bright lime echoes what’s already in the filling.

When I want to make it more of a spread, I’ll add a vegetarian burrito so there’s something to grab in hand, and a plate of crispy vegetable fritters for the table to pick at while the peppers finish in the oven.

FAQs

What can I do with leftover stuffed pepper filling?

The rice-and-bean filling is useful well beyond the peppers. Spoon it into a warm tortilla for a quick burrito, pile it onto tortilla chips with extra cheese for nachos, or fold it through more rice for a fast burrito bowl. Keep it covered and use it within the same window as the peppers.

Can I make vegetarian stuffed peppers ahead?

Yes. You can roast the peppers and make the filling a day ahead, keep them separate in the fridge, then stuff and do the final bake when you’re ready to eat. Assembled and baked, they also reheat well within their 3-day fridge window.

Do I have to roast the peppers first?

I strongly recommend it. Roasting the halves before stuffing means the pepper is tender by the time the filling is hot, rather than raw under a cooked center. Skipping it is the most common reason stuffed peppers can disappoint.

Can I freeze them?

Yes, for up to 3 months. Cool them, freeze in an airtight container, and thaw in the fridge overnight before reheating until piping hot throughout.

More easy Mexican-inspired vegetarian recipes to try

If these peppers hit the spot, here’s where I’d point you next.

Easy Black Bean Burger. Made with the same beans, same seasoning instinct, built into a burger that holds together properly.
Copycat Chipotle Black Beans. The smoky beans I make when I want the side to be the best thing on the plate.
Cauliflower Rice. A lighter base under the same kind of filling when I’m skipping the grains.
Corn Casserole. Soft and sweet, and exactly the comfort side these peppers like sitting next to.