My vegetarian stuffed peppers recipe is meat-free, yes, but what these peppers lack in beefiness, they make up for in big flavor. Flavored with homemade taco seasoning and loaded with black beans and pepper jack cheese, stuffed peppers are a healthy way to indulge your craving for Mexican food. Next, try turkey stuffed peppers, or cheesy lasagna stuffed zucchini.
Why I LOVE Vegetarian Stuffed Peppers
- They’re healthy. These bell peppers are essentially veggies cooked in veggies, so you could probably already tell this recipe is healthy, right? Stuffed peppers are loaded with fiber, vitamins and plant-based protein, too.
- SO easy. Frozen corn and canned beans make this stuffed pepper recipe such a breeze!
- 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. Vegetarian recipes like this prove to my family that meatless Mondays can be delicious.
- They’re gluten-free, without even trying! I didn’t intentionally make these gluten-free, but isn’t it nice when it just works out that way? Major bonus!
How to Make Vegetarian Stuffed Peppers
Find the full, detailed instructions in the recipe card at the bottom of the page. Here’s the quick step-by-step:
- Cook the bean and rice pepper filling in a skillet to meld the flavors. Note: this stuffed pepper filling is also great on it's own!
- 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.
- Fill! Mound big spoonfuls of that tomatoey, bean-speckled rice mixture into the peppers, and top with cheese. Place them in a baking dish.
- Bake! Just long enough to really soften the peppers and for the cheese to melt into the filling—about 40 minutes.
Featured Reader Comment
This is the second time I made these stuffed peppers. You CANNOT go wrong with this recipe!! I followed it exactly the first time and today, instead of just regular corn, I used a packet of frozen street corn from Costco. OMG. THAT made this amazing recipe even better if that is possible. Thank you so much!! PS, the men in my family don't even miss the meat!
- Anne
Stuffed Pepper Variations + Tips
- Make them VEGAN by swapping in a vegan cheese (there are lots of good pre-shredded vegan cheeses at the grocery store, usually in the dairy section.)
- Store leftovers in the fridge for up to 4 days, or…
- Freeze the stuffed peppers! Wrap each stuffed pepper individually in a few layers of plastic wrap, and freeze them for up to two months.
- Work ahead: Prep the filling ahead of time. Make the seasoned rice a day or two ahead of when you want to eat the peppers, and then the day you want to serve them, simply stuff the peppers and bake.
- Add more veggies to the filling, if you want to make them even more nutritious, add diced, roasted veggies of any kind. Zucchini, cauliflower, or even asparagus would be delicious.
What To Serve With Stuffed Peppers
One of the joys of stuffed peppers is that they’re a pretty complete meal! Carbs, veggies, and protein from the beans and cheese mean you don’t need much on the side.
- A big salad. A green salad or a corn salad would be summery and nice.
- A loaf of nice bread (homemade sourdough, if you’re up for it)
- Something snacky, like tortilla chips and guacamole
More Easy Vegetarian Recipes:
More Healthy, Easy Recipes
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!
