These vegetarian stuffed peppers with rice are the kind of reliable weeknight dinner that feels hearty and fresh at the same time—tender roasted peppers packed with fluffy rice, beans, veggies, and plenty of savory seasoning.
Why you’ll love this recipe
- Filling and balanced: fiber-rich beans, rice, and vegetables in one pan.
- Easy to customize with whatever veggies and cheese you have.
- Great for meal prep—leftovers reheat beautifully.
- Comfort-food vibes without feeling heavy.
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup corn (frozen or canned, drained)
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup canned diced tomatoes, drained slightly
- 2 tablespoons tomato paste
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack or cheddar, divided (optional)
- 2 tablespoons chopped cilantro (optional)
- Sour cream or Greek yogurt, salsa, and lime wedges for serving (optional)
How to make vegetarian stuffed peppers with rice
1) Prep the peppers. Heat oven to 400°F. Slice the tops off the bell peppers and remove seeds and ribs. Arrange peppers upright in a 9×13-inch baking dish. If needed, trim a tiny sliver off the bottoms so they stand (don’t cut too much or the filling will leak).
2) Par-bake. Add a splash of water to the bottom of the dish (about 1/4 cup), cover tightly with foil, and bake 15 minutes to soften.
3) Cook the filling. While peppers bake, warm olive oil in a large skillet over medium heat. Sauté onion 4–5 minutes until softened. Add garlic and cook 30 seconds. Stir in corn, black beans, cooked rice, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook 2–3 minutes until everything is hot and well combined. Taste and adjust seasoning.
4) Stuff and bake. Remove peppers from oven and carefully drain any liquid. Spoon filling into peppers, packing gently. Sprinkle with about 1/2 cup shredded cheese (if using). Bake uncovered 15 minutes, then add remaining cheese and bake 5–10 minutes more, until peppers are tender and cheese is melted.
5) Finish and serve. Rest 5 minutes. Top with cilantro, salsa, and a squeeze of lime if you like.
Tips for best results
- Use cooked rice: This recipe is designed for leftover or freshly cooked rice (warm or cold).
- Don’t overbake: Peppers should be tender but still hold their shape.
- Drain tomatoes a bit: Too much liquid can make the filling soggy.
- Boost flavor fast: Add a pinch of salt and a squeeze of lime right before serving.
Easy variations
- Mexican-inspired: Swap in pinto beans, add taco seasoning, and top with pepper jack.
- Mediterranean: Use chickpeas, add spinach and feta, and season with oregano.
- More protein: Stir in cooked lentils or crumbled plant-based sausage.
- Vegan: Skip cheese or use dairy-free shreds; serve with avocado and salsa.
Make-ahead, storage, and reheating
- Make-ahead: Prepare filling up to 3 days ahead. Stuff peppers and bake when ready (add 5–10 minutes if filling is cold).
- Refrigerate: Store cooked stuffed peppers in an airtight container for up to 4 days.
- Freeze: Freeze cooled peppers (wrapped well) up to 2 months. Thaw overnight in the fridge before reheating for best texture.
- Reheat: Microwave 2–3 minutes, or bake at 350°F covered for 15–20 minutes until hot.
Vegetarian Stuffed Peppers with Rice Recipe
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 4
Instructions
- Preheat oven to 400°F. Cut tops off peppers and remove seeds/ribs. Place in a baking dish.
- Add about 1/4 cup water to the dish, cover with foil, and bake 15 minutes.
- Meanwhile, sauté onion in olive oil over medium heat until soft. Add garlic and cook 30 seconds.
- Stir in corn, black beans, cooked rice, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook until hot.
- Drain any liquid from peppers. Fill peppers with the rice mixture.
- Top with half the cheese (optional). Bake uncovered 15 minutes. Add remaining cheese and bake 5–10 minutes more.
- Rest 5 minutes. Garnish with cilantro and serve with salsa, lime, and sour cream if desired.
