Last summer, I had a bumper crop of bell peppers from my little balcony garden here in Tetouan. They were bursting with color – reds, yellows, greens – and I couldn’t bear to let them go to waste. That’s when I whipped up these vegetarian stuffed peppers for the first time. One bite, and my family was hooked. The peppers soften just right, hugging a hearty filling of rice, black beans, corn, and that melty pepper jack cheese that pulls everything together. It’s got this Mexican-inspired kick from taco seasoning, but totally meat-free and satisfying. If you’re after healthy vegetarian stuffed peppers that feel indulgent, this stuffed peppers recipe vegetarian style is your answer. Simple ingredients, big flavors, and zero guilt.
I remember the smell wafting through the kitchen – smoky spices mingling with sweet peppers roasting. My kid even asked for seconds, which never happens with veggies. These stuffed pepper recipes vegetarian edition pack fiber, vitamins, and plant protein. Perfect for Meatless Mondays or busy weeknights. Let’s dive into making your own vegetarian stuffed peppers dish.
Ingredients for Stuffed Peppers Vegetarian
Gathering these is a breeze – most are pantry staples. The key is fresh bell peppers for that sweet base.
- 4 large bell peppers, any color, halved and seeded
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 cup shredded pepper jack cheese, divided
- Salt and black pepper to taste
- Optional: fresh cilantro and lime wedges for serving
How to Make Vegetarian Stuffed Peppers Recipe
Start by cooking the rice according to package directions. It forms the fluffy base for our healthy stuffed bell peppers vegetarian filling. While that’s simmering, heat olive oil in a large skillet over medium heat. Toss in the diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant – don’t let it burn, or it’ll turn bitter.
Stir in the black beans, corn, diced tomatoes with their juices, and taco seasoning. Bring to a simmer and let it bubble gently for 10 minutes, stirring occasionally. The flavors meld into something smoky and savory. Fold in the cooked rice, mixing until everything’s coated. Taste and season with salt and pepper. Remove from heat and stir in half the shredded pepper jack cheese – it melts right in, making the mixture creamy.
Preheat your oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a baking dish. Spoon the filling generously into each pepper half, mounding it high. Sprinkle the remaining cheese over the top. Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until peppers are tender and cheese is bubbly and golden. The kitchen fills with that irresistible roasted aroma.
Let them rest a few minutes before serving. Squeeze lime over top and scatter cilantro for freshness. These stuffed peppers vegetarian beauties are best hot from the oven, but leftovers hold up great.
Pro Tips for Perfect Stuffed Pepper Vegetarian
- Choose firm, vibrant bell peppers – they hold shape better.
- Make filling ahead; it tastes even better next day as flavors deepen.
- For extra crisp cheese topping, broil 1-2 minutes at end – watch closely!
- Use a mix of pepper colors for visual pop and varied sweetness.
- If rice seems dry, splash in a bit of broth while mixing.
Easy Variations on Vegetarian Recipes Stuffed Peppers
Swap rice for quinoa for a protein boost in your stuffed pepper vegetarian recipe. Go Greek with orzo, feta, spinach, and oregano. For Italian twist, use marinara, mozzarella, and Italian sausage sub like lentils. Make it spicy with jalapeños or mild with cheddar. Vegan? Use dairy-free cheese. These stuffed peppers recipe vegetarian ideas keep things fresh.
Troubleshooting Your Stuffed Pepper Vegetarian Recipe
- Peppers too crunchy? Extend bake time 10 minutes or parboil halves first.
- Filling watery? Drain tomatoes well and simmer longer to reduce.
- Cheese not melting? Ensure it’s shredded fresh, not pre-packaged block.
- Too bland? Up taco seasoning or add chipotle powder for smoke.
Ingredient Substitutions for Healthy Vegetarian Stuffed Peppers
- No black beans? Kidney or pinto work fine.
- Rice swap: Brown rice, cauliflower rice for low-carb.
- Pepper jack out? Monterey Jack or cheddar + jalapeños.
- No corn? Diced zucchini or mushrooms add texture.
- Taco seasoning DIY: Cumin, paprika, chili powder, garlic powder.
Storage and Serving Suggestions for Stuffed Peppers Vegetarian
Store leftovers in airtight container fridge up to 4 days. Reheat in 350°F oven 15-20 minutes or microwave covered. Freeze stuffed peppers up to 2 months – thaw overnight then bake. Serve with avocado slices, sour cream dollop, or simple green salad. Pairs great with tortilla chips for scooping extra filling. Weeknight staple!
Frequently Asked Questions About Vegetarian Stuffed Peppers Dish
Can I make stuffed pepper recipes vegetarian in advance?
Yes! Prep filling and stuff peppers up to 24 hours ahead. Bake fresh for best texture.
Are these healthy stuffed bell peppers vegetarian gluten-free?
Absolutely – naturally gluten-free with rice, beans, veggies.
How spicy is the stuffed peppers recipe vegetarian?
Mild from taco seasoning; adjust with chili flakes for heat.
Can I use different peppers for vegetarian stuffed peppers?
Sure, poblanos for milder, or mini bells for apps.
What’s the best cheese for healthy vegetarian stuffed peppers?
Pepper jack for tang; mozzarella for classic melt.
How many calories per serving in stuffed pepper vegetarian?
About 350-400 calories per half, packed with nutrients.
Vegetarian Stuffed Peppers
Equipment
- Large skillet
- Baking dish
- Knife and cutting board
Ingredients
- 4 large bell peppers, halved and seeded any color
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 14.5 oz can diced tomatoes with juices
- 2 tablespoons taco seasoning
- 1 cup shredded pepper jack cheese, divided
- Salt and black pepper to taste
Instructions
- Cook the rice according to package directions. Meanwhile, heat olive oil in a skillet over medium heat.
- Sauté diced onion until soft, about 5 minutes. Add minced garlic and cook 1 minute.
- Stir in black beans, corn, diced tomatoes, and taco seasoning. Simmer 10 minutes.
- Fold in cooked rice and half the cheese. Season with salt and pepper.
- Preheat oven to 375°F. Place pepper halves in baking dish. Fill with mixture, top with remaining cheese.
- Cover and bake 25 minutes. Uncover and bake 15 more minutes until tender.
Notes
- Prep filling ahead for easier assembly.
- Broil for crispy cheese top.
- Serve with lime and cilantro.
