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Vegetarian Stuffed Peppers

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 1 hr 20 min
  • Calories: 319
vegetarian stuffed bell peppers topped with cilantro and melted cheese in a casserole

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
cast iron skillet of rice, tomatoes, broth, bell peppers, onions and green onions
mexican rice in a cast iron skillet
mexican rice with beans and corn in a cast iron skillet
red bell peppers cut in half stuffed with mexican rice in a casserole dish

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
  • Prep Time: 20 min
  • Cook Time: 1 hr 20 min
  • Calories: 319


  • 4 large red bell peppers
  • 1 Tbsp olive or vegetable oil
  • 1/2 medium yellow onion, diced
  • 1 cup uncooked white rice
  • 1 tsp salt, optional
  • 1 2/3 cups vegetable broth
  • 1 (13.5 oz) can diced tomatoes, with juices
  • 3-4 green onions, chopped
  • 2 Tbsp taco seasoning (homemade or store bought)
  • 1 (13.5 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup shredded pepper Jack cheese
  • minced cilantro, optional


  1. Prepare your bell peppers: Cut three of the bell peppers in half lengthwise and scoop out the seeds and white membranes. These are the peppers you will stuff with the filling. Trim the top off of the remaining bell pepper, core it and chop it up to use in the filling.
  2. Preheat oven to 400°F.
  3. Heat the oil in a large skillet over medium heat until glistening. Add the diced onion and cook until beginning to soften, about 4 minutes. Add the rice and salt and continue to cook for another 3 minutes.
  4. Pour in the broth, tomatoes, green onions, taco seasoning, and the diced bell pepper.
  5. Bring the rice mixture to a boil. Reduce the heat, cover and simmer for 25 minutes, until the rice is fully cooked.
  6. When rice is done, fluff the mixture with a fork. Stir in drained black beans and frozen corn, until combined.
  7. Take the halved, seeded bell peppers and fill them with the rice mixture. If time allows, it's best to give the rice filling 10-15 minutes to cool before filling the peppers.
  8. Arrange the stuffed peppers in a large baking dish or oven-proof skillet. Mound any leftover filling on top of the peppers. Top with shredded pepper Jack cheese. Bake, uncovered for 40 minutes on center rack.
  9. Top with fresh cilantro and serve. Enjoy!

Nutrition Info

  • Per Serving
  • Amount
  • Calories 319
  • Protein 12 g
  • Carbohydrates 49 g
  • Total Fat 9 g
  • Dietary Fiber 7 g
  • Cholesterol 20 mg
  • sodium 626 mg
  • Total Sugars 10 g

Vegetarian Stuffed Peppers

Questions & Reviews

Join the discussion below.

  • Kim

    Can this be made ahead a frozen?

    We haven't tried freezing them but we think it would be just fine to do so Kim! Hope you enjoy.

  • Katrina

    Do you think it would be as good if I added canned garbanzo beans?

    Sure! Hope you enjoy Katrina!

  • Manuela Vieira DaPonte

    Can I use Brown rice in this recipe and does it change the cooking time?

    Hi Manuela, we wouldn't recommend making this change as we haven't tested our recipe with brown rice. Brown rice would change the cooking time and the amount of liquid needed in the recipe.

  • Tiffany Foust

    Is there something I can use instead of tomatoes (I don't like the chunks LOL) - how about tomato sauce or maybe a can of chili peppers or taco sauce??

    Tomato sauce should be a fine substitute.

  • Kathy

    Really wanted to try your recipe but didn't have all the fresh ingredients for the filling. So, I improvised with what I had. I prepared a 10oz package of Birdseye Steam Fresh Long grain white rice with mixed vegetables in microwave. Put that in the skillet and added the salt and Taco seasoning. Then added the black beans and a 15.5 oz jar of Tostitos Mild Chunky Salsa. Heated through and stuffed the peppers. Saved a lot of prep time. They are ready to go in the oven. Just thought I would share a quick and easy version.

  • glenn hutchison

    prepared it tonight for. After dinner i told them there was no meat in it. Wife and kids said they wanted in the rotation. Tkanks for a keeper.

    YAY! So happy the whole family loved it Glenn!

  • Clare

    Loved the recipe! Full of flavour and will make again. Swapped white for brown rice so extend cook time for first stage by 10 mins, but used same volume of liquid. Turned out great!

    Thanks Clare, so happy you enjoyed this one!

  • Laura

    I made this tonight exactly as written and it came out great! I had all the ingredients on hand and it came together quickly. While I made the filling I put the hollowed out bell peppers in the oven to begin to cook so the final cooking time was shorter. Delicious and will make it again. Thank you for an easy and tasty recipe!

    Thank you Laura, we are so glad you loved it! Nice idea there with pre baking the peppers a bit!

  • Cherie Moore

    Made without rice added peas, grated carrot and zucchini. beautiful

    Thanks Cherie, glad you loved it!

  • Maddie

    So so so good!! Expectations were exceeding and will definitely make again. Not sure why this doesn’t have a million 5 star reviews.

    Thank you so much Maddie! We are so happy ou enjoyed so much! Love to hear you'll be making it again!