Vegetarian Stuffed Peppers

vegetarian stuffed bell peppers topped with cilantro and melted cheese in a casserole
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Vegetarian stuffed peppers—baked until tender and brimming with a taco-seasoned, cheesy bean-and-rice filling—are an easy, healthy dinner that’s sure to spice up your week. 

Surprise! The Best Stuffed Peppers Just Happen to Be Vegetarian. 

Cooking one food—in this case, a beany rice-and-cheese filling—inside of another food (red bell peppers) looks fiddly, but making stuffed peppers is really easy. Bell peppers are already basically hollow, so being a delicious, edible bowl for a cheesy, tomato-y filling is a role they were born to play! 

These vegetarian stuffed peppers are (duh) meat-free. But, what they lack in beefiness, they more than make up for in flavor. A healthy way to indulge your craving for Mexican food, they’re taco-seasoned and loaded with black beans and pepper jack cheese for a satisfying kick.

vegetarian stuffed peppers topped with cheese and cilantro

4 Reasons to Try Our Healthy Stuffed Peppers Recipe TONIGHT. 

Just in case you need a nudge, we can think of at least four terrific reasons to make these cheesy stuffed peppers ASAP. 

  1. They’re really healthy. These bell peppers are essentially veggies cooked in veggies—so you could probably already tell this recipe was a healthy one, right? Rice, black beans, peppers and tomatoes conspire to make these stuffed peppers an excellent source of fiber, and the beans and cheese mean that they have plenty of protein, too. 
  2. They’re SO easy. Although they take about an hour to make, this certainly qualifies as an easy stuffed peppers recipe because most of that hour is oven time. 
  3. They’re good for the planet! We all know that one of the biggest, easiest steps we can take towards taking better care of the planet is eating a little less meat. Delicious vegetarian recipes like this prove that eating less meat is actually pretty painless. 
  4. Our vegetarian stuffed peppers are also gluten-free, without even trying! We didn’t set out to make these gluten-free, but isn’t it nice when it just works out that way? Major bonus! 
ingredients for vegetarian stuffed bell peppers in small bowls

How to Make Stuffed Peppers

Our oven-baked, easy stuffed peppers are quick, healthy and pretty darn crowd-pleasing. They’re kind of fun to make, too, which isn’t the only reason to make them but it sure helps, doesn’t it? Anyway, here’s how easy these are:  

  1. Cook the bean and Mexican rice pepper filling in a skillet to meld the flavors. Note: this stuffed pepper filling is also great on it's own! 
  2. Prep the red peppers! Slice them in half, and scoop out the membranes and seeds so you’ve got sweet little red bell pepper “bowls”, ready to hold that hearty filling. 
  3. Fill! Mound big spoonfuls of that tomatoey, bean-speckled rice mixture into the peppers, and top with cheese. OR, to make these vegan stuffed peppers, just leave the cheese off, or use a vegan cheese alternative. 
  4. Bake! Just long enough to really soften the peppers and for the cheese to melt into the filling—about 30 minutes.
vegetarian stuffed bell peppers topped with cilantro and melted cheese in a casserole

Tools You’ll Need. 

Four More Easy Vegetarian Recipes: 

Meat-free doesn’t have to mean missing out. Here are four vegetarian recipes that prove it: 

vegetarian stuffed peppers topped with cilantro

Gluten-Free, Healthy, Vegetarian (Nearly Vegan!) Stuffed Peppers that Taste Good, Too? 

Yes! Crazy, right? We hope you’re as sold on this super easy, delicious bell pepper recipe as we are. Tell us how yours turned out! Snap a photo of your stuffed peppers, and maybe even a video of the beautiful people you share them with. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Vegetarian Stuffed Peppers

Serves 6

Ingredients

1 1/2 cups uncooked white rice
1 red bell pepper, diced
1 onion, diced
1 13.5 oz can diced tomoatoes
2 1/2 cups vegetable broth
1 bunch green onions
2 tbsp Taco Seasoning (homemade preferred)
1 13.5 oz can black beans, rinsed and drained
1 cup frozen corn
3 large red bell peppers, cut in half and seeds removed
1 cup pepper jack cheese
cilantro

Method

In a large skillet stir together rice, bell pepper, onion, tomatoes, green onions, vegetable broth and taco seasoning. Stir and bring to a simmer. Cover and cook on low for 20 minutes. Once cooked add in black beans and corn and fluff with a fork.

Preheat oven to 400°F. Cut red bell peppers in half length wise and remove seeds and membrane. Fill peppers with prepared rice mixture (pack in there!) and top with grated pepper jack cheese. Arrange stuffed peppers in a large baking dish or oven proof skillet, cover and bake for 30 minutes on center rack. Remove cover and bake for another 10 minutes. Top with fresh cilantro and serve. Enjoy!