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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

The ultimate comfort food, Vegetarian Stuffed Peppers are colorful, nutritious, and packed with flavor. These easy-to-make stuffed peppers are perfect for a weeknight dinner, bursting with fresh ingredients and spices. Enjoy a hearty meal that will leave you craving more!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bell peppers red, green, orange or yellow
  • 2 tablespoons olive oil divided
  • 1 yellow onion small, diced
  • 1 cup cooked rice white or brown
  • 1 can black beans drained and rinsed
  • 1/2 cup frozen corn
  • 1 14 ounce can diced fire roasted tomatoes
  • 1 lime juice of
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 cup mozzarella cheese grated
  • cilantro fresh, chopped

Equipment

  • Skillet
  • Oven
  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Preheat oven to 400°F.
  2. Cut the bell peppers in half, remove the ribs and seeds and place in a 9x13 inch baking dish. Use 1 tablespoon of the olive oil to rub all over the peppers.
  3. Heat the remaining olive oil in a large sauté pan over medium heat and sauté the onion for 3 minutes.
  4. Add the cooked rice, black beans, corn, diced tomatoes, lime juice, cumin, smoked paprika and salt and stir together to combine. Cook the mixture for 5 minutes or until liquid evaporates. Add 1/2 cup grated cheese.
  5. Divide the mixture between the pepper halves and top with remaining cheese.
  6. Cover the dish with foil and bake for 30 minutes. Uncover for an additional 10 minutes or until peppers are fork tender and cheese is melted.

Notes

  • Meal Prep Friendly: Make the filling a day in advance so you just have to stuff and bake when you’re ready to eat.
  • Want softer peppers? Pre-bake the empty pepper halves for 10 minutes while you prepare the filling. This cuts down on the final baking time too.
  • Storage: These keep well in the fridge and reheat beautifully for lunches! Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, bake in the oven until warmed through.
  • To Freeze: There are two ways to freeze stuffed peppers. You can assemble them unbaked, freeze, and then add about 15 extra minutes to the baking time when you’re ready to cook. Or you can bake them first, let them cool, and then freeze. When you’re ready to enjoy, just pop them back in the oven until heated through.