These hearty vegetarian stuffed peppers are generously filled with a flavorful Mexican-style mixture of rice, black beans, corn, and aromatic spices. Packed with protein, fiber, and essential nutrients, they make a wholesome and satisfying meal that covers nearly all major food groups — grains, legumes, vegetables, and healthy fats.
Whether you’re a lifelong vegetarian or simply looking to incorporate more plant-based meals into your diet, these stuffed peppers are sure to impress. Their vibrant colors, bold flavors, and nourishing ingredients make them an ideal choice for weeknight dinners, meal prep, or even casual gatherings. Even meat lovers will find these deliciously filling peppers hard to resist!
You’ll Love This Vegetarian Stuffed Peppers:
- Flavor & Texture:
- Perfectly Roasted Peppers: The bell peppers are beautifully baked until tender, with slightly charred edges that add a delicious smoky depth to each bite.
- Flavorful, Medium-Spiced Filling: The Mexican-style rice and bean mixture brings a mild heat, infused with spices like cumin and paprika, and balanced by the natural sweetness of corn.
- Sweet Meets Savory: The subtly sweet taste of roasted peppers complements the savory, earthy notes of the black beans and spices, creating a well-rounded flavor profile.
- Cheesy Goodness: A generous sprinkle of melty mozzarella cheese on top adds a creamy, rich finish that pulls everything together.
- Easy to Prepare:
- Simple Ingredients: Made with pantry staples like rice, canned beans, corn, and bell peppers, this recipe comes together without any fancy ingredients.
- Quick & Fuss-Free: With minimal prep and straightforward steps, it’s a great go-to recipe for busy weeknights or when you’re short on time but craving something comforting.
- Healthy & Nutritious:
- Balanced Meal: These stuffed peppers offer a complete meal in one—plant-based protein from beans, complex carbs from rice, and a variety of essential vitamins from the colorful bell peppers.
- Wholesome & Filling: High in fiber and low in processed ingredients, they’ll keep you full and energized without feeling heavy.
- Freezer-Friendly:
- Perfect for Meal Prep: These stuffed peppers freeze beautifully and retain their texture and flavor after reheating.
- Make-Ahead Convenience: Prepare a double batch, enjoy some fresh, and freeze the rest for a quick and healthy dinner option on hectic days.
Ingredient Notes:
- Bell Peppers: Opt for a firm, similarly sized bell peppers so they cook evenly. Red, yellow, and orange peppers are slightly sweet and pair wonderfully with the savory filling, while green peppers offer a more robust, earthy taste.
- Cooked Rice: Both white and brown rice are suitable, but long-grain varieties like basmati work best for their texture. Day-old or leftover rice is ideal—it stays firm and doesn’t turn mushy during baking.
- Onion: Yellow onions bring a subtle sweetness and caramelize beautifully when cooked, while white onions offer a bolder flavor and firmer texture, adding a slight crunch to the filling. Finely dice for even cooking throughout the stuffing.
- Garlic: Freshly minced garlic delivers a bold, aromatic flavor. Jarred minced garlic can be a time-saver when you’re short on time, but freshly chopped garlic is always the better choice for fuller flavor and aroma.
- Tomatoes: Ripe, fresh tomatoes add a light juiciness without making the stuffing soggy. If using canned diced tomatoes, drain them thoroughly to remove excess moisture.
- Black Beans: Canned black beans are quick and convenient. If using dried beans, cook them ahead of time—an Instant Pot makes the process fast and easy.
- Sweet Corn: Use fresh (steamed or boiled), canned (drained), or frozen (microwaved or sautéed) corn. Its subtle sweetness balances the bold, spiced filling perfectly.
- Spices: A mix of cumin, chili powder, smoked paprika, garlic powder, black pepper, and salt brings bold flavor and cozy warmth to the filling. Adjust the amounts to suit your spice preference.
- Lime Juice: A squeeze of fresh lime juice adds a zesty touch and enhances the overall flavor of the stuffing.
- Mozzarella Cheese: Sprinkle shredded low-moisture mozzarella over the peppers for a perfectly melty and creamy topping. It melts perfectly and adds a creamy finish without introducing extra moisture.
How To Make Vegetarian Stuffed Peppers?
Make the Stuffing:
1, 2) Heat a tablespoon of oil in a large skillet over medium heat. Once the oil is hot, add finely chopped onion and sprinkle a small pinch of salt to help draw out moisture and speed up the cooking process. Sauté the onions for 3–4 minutes, stirring now and then, until they soften and become slightly transparent.
3, 4) Add freshly minced garlic to the sautéed onions and cook for another 1 minute. Stir constantly to prevent the garlic from browning—it should become fragrant, adding depth to the base of your stuffing.
5, 6) Now, add in chopped fresh tomatoes. Stir well and cook for about 5–6 minutes, or until the tomatoes begin to soften, release their juices, and break down into a slightly saucy texture. This helps form a flavorful base for the filling.
7, 8) Sprinkle in your spice mix—cumin powder, chili powder, smoked paprika, garlic powder, along with the remaining salt and black pepper. Mix well to evenly blend the spices with the softened tomatoes and onions. Let the spices toast for about a minute to unlock their aroma and intensify the flavor.
9) Toss in the drained black beans, cooked sweet corn (either steamed or sautéed), pre-cooked rice—ideally day-old—and a squeeze of fresh lime juice for brightness. These ingredients create the hearty, flavorful stuffing.
10) Mix all the ingredients thoroughly until everything is well combined and heated through. Turn off the heat and set aside while you prepare the peppers.
Assemble & Bake:
Preheat your oven to 400°F (200°C) and allow it to heat fully before baking the peppers
1, 2) As the oven heats up, get the bell peppers ready for stuffing. Slice them in half vertically, keeping the stems intact if possible. Remove the seeds and membranes from inside. Lightly brush both the interior and exterior of each pepper half with olive oil to help them roast evenly and develop a slight char.
3)Place the halved bell peppers cut-side up in a baking dish or on a lined baking tray, ready for roasting. Bake in the preheated oven for 20–25 minutes, or until they begin to blister around the edges and can easily be pierced with a fork.
4) Carefully remove the tray from the oven. Fill each roasted pepper half generously with the prepared stuffing, pressing it down gently so they’re nearly full to the top.
5) Top each stuffed pepper with a generous amount of shredded low-moisture mozzarella cheese, which melts beautifully without making the dish watery.
6) Place the tray back into the oven and bake for another 12–15 minutes, or until the cheese melts completely and begins to bubble with golden spots on top.
Final Step: Once baked, take the tray out of the oven and allow the peppers to rest for 2–3 minutes. Garnish with freshly chopped cilantro or parsley for a burst of freshness before serving.
Expert Tips For Stuffed Peppers:
- Choose Even-Sized Peppers: Pick bell peppers that are uniform in size and shape to ensure they cook evenly in the oven. This helps prevent smaller peppers from becoming too soft while larger ones remain undercooked.
- Avoid Overbaking: Keep an eye on the baking time—overcooking can make the peppers overly soft, mushy, or even collapse. They should be soft enough to bite into easily but firm enough to keep their structure once baked.
- Add Extra Veggies: For added nutrition and variety, you can mix in finely chopped veggies like zucchini, mushrooms, spinach, or grated carrots. They pair well with the rice and beans, adding both texture and flavor.
- Rinse Canned Beans: When using canned black beans, make sure to rinse them well under cold water to wash away the starchy residue and lower the sodium content, giving the stuffing a fresher and lighter flavor.
- Extra Filling? No Problem: Depending on the size and number of peppers you’re using, you might end up with some leftover stuffing. Don’t discard it! Serve it warm on the side, stuff it into tortillas, or use it as a topping for a quick rice bowl or salad.
Serving Suggestions
These Mexican-style vegetarian stuffed peppers are incredibly versatile and can be served in several delicious ways:
- As a Main Course: Serve 1–2 stuffed pepper halves per person with a side of salad, guacamole, or roasted vegetables. A simple cucumber-tomato salad or avocado lime slaw adds a cool and refreshing contrast to the warm, spiced filling.
- With Toppings: Elevate your stuffed peppers by topping them with a dollop of sour cream or plain Greek yogurt. You can also drizzle them with a bit of hot sauce or salsa for added heat and flavor. Fresh cilantro, sliced green onions, or even crushed tortilla chips make for great finishing touches.
- With Grains or Bread: If you’re looking for a heartier meal, serve these peppers with a side of quinoa, couscous, or warm flatbreads like naan or whole-wheat tortillas. They pair especially well with Mexican rice or cilantro-lime rice for a full meal experience.
- For Kids: To make it kid-friendly, go easy on the spices and add a little extra cheese for a milder, creamy bite. Let kids sprinkle their own toppings for fun, interactive mealtime.