Vegetarian Stuffed Peppers
- Total time
- 1 hour
- Calories
- 480 kcal
- Protein
- 25 g
- Serves
- 4 (2 stuffed pepper halves, about 16 oz/450 g)
These baked bell peppers hold a savory filling of brown rice, black beans, corn, tomatoes, and melted cheese. They make a complete vegetarian dinner in about an hour, with flexible fillings that can use cooked quinoa or another canned bean.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 25 g
- Carbs
- 63 g
- Fat
- 18 g
- Fiber
- 15 g
- Sodium
- 760 mg
Estimated from the listed ingredients.
- Prep
- 20 minutes
- Cook
- 40 minutes
Ingredients
- 4 large bell peppers (about 1 lb 12 oz/800 g), halved lengthwise and seeded
- 1 tbsp olive oil
- 1 medium yellow onion (about 5 oz/150 g), finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 1/2 cups cooked brown rice (about 9 oz/255 g)
- 2 (15-oz/425-g) cans black beans, drained and rinsed (about 3 cups/510 g)
- 1 cup frozen corn (about 5 oz/140 g)
- 1 (14.5-oz/411-g) can diced tomatoes, drained
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 1/2 cups shredded Monterey Jack or cheddar (about 6 oz/170 g), divided
- 1/4 cup chopped cilantro, optional
- Lime wedges, for serving, optional
Before you start
- Use a 9-by-13-inch baking dish so the pepper halves stay upright. Cooked quinoa can replace the brown rice cup for cup; it makes the filling looser and slightly nutty. Pinto beans can replace black beans when rinsed well.
- This recipe contains milk if you use cheese. Use a vegetarian cheese made without animal rennet if that matters to you; a plant-based shredded cheese changes the melt and browning.
Instructions
- Heat the oven to 400°F (205°C). Rub the cut sides of the peppers with 1 tsp of the oil, place them cut-side up in the baking dish, and bake for 15 minutes while you make the filling.
- Heat the remaining 2 tsp oil in a large skillet over medium heat. Cook the onion with a pinch of salt for 5 to 6 minutes, until translucent. Stir in the garlic, cumin, paprika, and oregano for 30 seconds, just until fragrant.
- Add the rice, beans, corn, drained tomatoes, salt, and pepper. Cook for 3 to 4 minutes, stirring, until hot and no watery liquid pools at the bottom of the skillet. Fold in 1 cup of the cheese.
- Divide the filling among the partially baked peppers, pressing it in gently without compacting it. Cover the dish tightly with foil and bake for 15 minutes.
- Remove the foil, scatter the remaining 1/2 cup cheese over the peppers, and bake uncovered for 8 to 10 minutes, until the pepper walls are tender when pierced and the cheese is melted. Rest for 5 minutes, then add cilantro and serve with lime if using.
Meal prep, storage, and reheating
Cool leftovers within 2 hours, then refrigerate in a covered container for up to 3 days. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, uncovering for the final 3 minutes; microwave individual portions loosely covered until steaming hot. Freeze cooked, cooled peppers for up to 2 months, then thaw overnight before oven reheating.