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Vegetarian Stuffed Peppers

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 1 hr 5 min
  • Calories: 361
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: 10 min
  • Cook Time: 1 hr 5 min
  • Calories: 361


  • 1 tablespoon Olive or vegetable oil
  • 1 cup Uncooked white rice
  • 1 Red bell pepper, diced
  • 3 Large red bell peppers, cut in half and seeds removed
  • 1/2 Yellow onion, diced
  • 1 13.5 oz can diced tomatoes
  • 1 2/3 cups Vegetable broth
  • 3-4 Green onions
  • 2 tbsp Taco seasoning (homemade preferred)
  • 1 13.5 oz can black beans, rinsed and drained
  • 1 cup Frozen corn
  • 1 cup Pepper jack cheese
  • Cilantro


  1. Preheat oven to 400°F.
  2. Heat a large skillet over medium heat. Add the oil and and sauté the diced onion until translucent, about 3 minutes. Add the rice and salt and continue to sauté for another few minutes. Pour in the broth, tomatoes, green onions, taco seasoning, and diced bell pepper.
  3. Bring the rice mixture to a boil. Cover the pan, reduce the heat to low and let it simmer for 25 minutes, until the rice is fully cooked.
  4. When rice is done, fluff the mixture with a fork. Stir in drained black beans and frozen corn.
  5. 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.
  6. 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. Top with fresh cilantro and serve. Enjoy!

Nutrition Info

  • Per Serving
  • Amount
  • Calories 361
  • Protein 12 g
  • Carbohydrates 70 g
  • Total Fat 3 g
  • Dietary Fiber 6 g
  • Cholesterol 5 mg
  • sodium 1156 mg
  • Total Sugars 9 g

Vegetarian Stuffed Peppers

Questions & Reviews

Join the discussion below.

  • Allison

    Is that regular white rice (as in not instant rice)?


  • NOUR

    Can you use red kidney beans instead of black beans? I couldn't find them anywhere locally!

    You sure could!

  • Michelle

    Can I used cooked rice and therefore just leave out the vegetable broth?

    You could try it that way! You might still need to include a bit of broth so that the skillet isn't totally dry as you cook the veggies and warm the rice and beans. Let us know how it turns out!

  • Robin Splan

    Could I substitute the white rice with brown jasmine rice?

    Brown rice typically takes longer to cook than white rice, and since we haven't tested it that way it's difficult to offer guidance on this one! You could certainly try it!

  • Kathy Pinkley

    Can I use green peppers instead of red peppers if that is all I have?

    You absolutely can!

  • Debbie

    Great recipe! I used quinoa ( already cooked ) and added extra veggies and it was delicious!

    That's great, Debbie! Happy you liked it!

  • phil milan

    Made it and it was wonderful. Will make it again.


    Phil Milan Canada

    Thanks for letting us know Phil! We are so glad you liked them!

  • Mikahla Dawson

    I tried these last week with my fiance—they were SO good!!! We had enough filing left over to make the whole thing again twice (my peppers might have been a little smaller than yours). This is going to be a new staple for sure. Thank you!

    Love hearing this!

  • Karen Neidig Scott

    Delicious!! Tried these last night and they were so flavorful, plus I have lots of "filling" leftover to add some flavor to another meal!

    Great! So happy to hear you liked it!