There’s just something magical about a roasted pepper stuffed to the brim with a hearty, flavorful filling. It’s cozy, colorful, and gives major “comfort food, but make it healthy” vibes. I grew up thinking stuffed peppers were kind of boring until I discovered how much personality you can pack inside one little veggie bowl. Think smoky spices, tender rice, melty cheese, beans, corn, and all that juicy roasted pepper goodness. Hungry yet? Same.

This recipe is the kind of dish that works for busy weeknights but also looks impressive enough to serve when you’ve got friends over. We’re talking wholesome, filling, and ridiculously satisfying, without being heavy. Let’s dive in.

Recipe Snapshot:

Category	Details
Yield	4 stuffed peppers
Serving Size	1 pepper
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Calories per Serving	~280
Primary Cooking Method	Baking & Sautéing

Calories are approximate and may vary depending on exact ingredients used.

Vegetarian Stuffed Peppers

Recipe by Angela JonesCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

pepper

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

These vegetarian stuffed peppers are loaded with beans, rice, corn, tomatoes, and plenty of seasoning, then topped with cheese that melts into gooey perfection. They’re hearty enough to stand alone as dinner, but also pair beautifully with a fresh side salad or some tortilla chips and salsa

Ingredients

For the Peppers
4 large bell peppers, halved lengthwise, seeds and membranes removed
1–2 tsp olive oil (or spray)
For the Filling
1 tbsp olive oil
½ yellow onion, diced
3 cloves garlic, minced
2 Roma tomatoes, diced
4 green onions, chopped
1 cup cooked Mexican red rice (or plain rice)
1 (15 oz) can black beans, drained and rinsed
1 cup corn (fresh or frozen)
2 tbsp taco seasoning
For Topping
1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

Directions

Prep the Peppers
Preheat the oven to 400°F (200°C). Slice bell peppers in half lengthwise and carefully remove seeds and white membranes. Drizzle lightly with olive oil or use a spray for even coverage. Place cut-side up on a baking sheet. Bake for 20–25 minutes until slightly blistered and tender.
Sauté the Base Veggies
While peppers bake, heat olive oil in a skillet over medium heat. Add diced onion and cook until softened (2–3 minutes). Stir in tomatoes and cook until they begin breaking down (3–5 minutes).
Flavor Boost
Add minced garlic and taco seasoning. Cook for about 1 minute, stirring often to release all those amazing aromas. Keep the heat moderate so the spices don’t burn.
Add the Hearty Stuff
Toss in black beans, corn, and green onions. Stir well, then fold in the cooked rice. Let everything heat through for about 2–3 minutes.
Stuff and Top
Remove peppers from the oven. Spoon filling generously into each pepper half. Top with shredded cheese (as much or as little as you like).
Bake to Finish
Return stuffed peppers to the oven and bake for 8–10 minutes, until the cheese is melted and bubbly. Serve warm and watch them disappear.

Extra Tips

Pick the Right Peppers: Choose peppers that can sit flat when halved, so they don’t wobble around while baking.
Pre-Roast for Flavor: Letting the peppers blister before stuffing adds depth and makes them extra tender.
Don’t Overfill: Leave a little breathing room at the top so the cheese doesn’t overflow and burn.
Add Freshness: A sprinkle of cilantro, avocado slices, or a squeeze of lime right before serving makes the flavors pop.
Make It Spicy: Stir in diced jalapeños or a dash of hot sauce to the filling for heat lovers.
Batch Cooking Hack: Double the recipe and freeze half future you will be so thankful.

Equipment List

Large baking sheet
Sharp chef’s knife
Paring knife (for pepper cleaning)
Cutting board
Skillet or sauté pan
Wooden spoon or spatula

Substitution Options

One of the best parts of stuffed peppers is how flexible they are. Don’t feel boxed in here are some easy swaps to match your diet, budget, or pantry:

Rice: Swap with quinoa, farro, couscous, or even cauliflower rice for a lighter option.
Beans: Not into black beans? Pinto beans, kidney beans, or even chickpeas work beautifully.
Cheese: Go dairy-free with vegan shredded cheese or a sprinkle of nutritional yeast for cheesy flavor without the dairy.
Corn: Leave it out if you’re not a fan, or replace with diced zucchini for a fresh twist.
Spices: Instead of taco seasoning, try Italian herbs for a Mediterranean vibe or curry powder for an Indian-inspired kick.
Peppers: Any color bell pepper works green is slightly bitter, while red, yellow, and orange are sweeter.

Make-Ahead Tips

Stuffed peppers can absolutely be a prep-ahead hero. Here’s how to get a head start:

Prep the Peppers Early: Slice and clean your bell peppers up to 2 days in advance. Store them covered in the fridge until ready to roast.
Cook the Filling Ahead: The bean, rice, and veggie filling can be made 1–2 days in advance. Keep it in an airtight container in the fridge. Reheat gently before stuffing.
Assemble but Don’t Bake: You can stuff the peppers, cover them tightly with foil, and refrigerate overnight. When ready to eat, just bake them until heated through and the cheese is melty.
Freeze for Later: Assemble the peppers (without cheese), wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge, then bake and add cheese.

Storage Instructions

Got leftovers? These stuffed peppers store like a dream:

Refrigerator: Place cooled peppers in an airtight container and store in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or in the microwave for 2–3 minutes.
Freezer: Freeze cooked peppers individually wrapped in foil or plastic wrap, then place in a freezer bag. They’ll keep for up to 2 months. Thaw overnight before reheating.
Reheating Tip: If frozen, add a splash of broth or tomato sauce to the baking dish before reheating to keep them from drying out.

FAQ Section

Can I make these vegan?
Yes! Just skip the cheese or use your favorite dairy-free alternative. Nutritional yeast also adds a great cheesy flavor.

Can I use a different grain instead of rice?
Absolutely. Quinoa, couscous, or farro all work well and give the filling a slightly different texture.

Do I need to cook the peppers before stuffing?
Pre-roasting helps them soften and gives a roasted flavor, but if you like them with more bite, you can skip this step and just bake longer after stuffing.

Can I make them spicier?
For sure—add diced jalapeños, chili powder, or even hot sauce to the filling.

What’s the best way to reheat stuffed peppers?
Oven is best for even heating without sogginess. Microwave works in a pinch but may soften the peppers more.

Do they freeze well?
Yes, both pre-baked and fully cooked peppers freeze nicely for up to 2 months.

Food Safety

A few quick reminders to keep your stuffed peppers safe and delicious:

Cook Thoroughly: Make sure the filling is hot all the way through before serving. Internal temp should reach at least 165°F (74°C).
Cooling Leftovers: Don’t leave peppers sitting out for more than 2 hours. Cool and refrigerate promptly.
Storage Containers: Use airtight glass or BPA-free plastic containers to prevent contamination and keep peppers fresher longer.
Reheating: Always reheat leftovers until steaming hot in the center to avoid foodborne illness.

Ingredient Selection

Choosing the right ingredients makes a huge difference in flavor:

Bell Peppers: Look for firm, glossy peppers with no soft spots. Red, orange, and yellow are sweeter, while green is more earthy and slightly bitter.
Rice: Use long-grain varieties like basmati or jasmine for a fluffier texture. Mexican-style rice adds built-in flavor.
Beans: Canned beans are quick and convenient, but if you cook from dry, they’ll add even more depth.
Corn: Fresh off the cob gives sweetness and crunch, but frozen works just as well and is super convenient.
Cheese: A blend of cheddar and Monterey Jack gives that perfect gooey, melty top. Freshly shredded melts better than pre-bagged.
Seasoning: Homemade taco seasoning lets you control salt and spice levels, but store-bought works in a pinch.

Serving Suggestions

These stuffed peppers are a full meal on their own, but pairing them makes them shine even brighter:

With a Salad: A crisp side salad with avocado, cucumber, or citrus dressing balances the richness.
With Bread: Warm cornbread or crusty garlic bread makes the perfect scoop-and-swipe side.
Tex-Mex Vibes: Serve with chips, guacamole, or salsa for a fiesta-style spread.
Protein Boost: Pair with grilled tofu, tempeh, or a fried egg on top for extra protein.
Fresh Garnishes: Cilantro, jalapeño slices, or a dollop of sour cream or Greek yogurt add color and tang.

Nutritional Information

Here’s a general breakdown per serving (1 stuffed pepper):

Calories: ~280
Protein: ~11g
Carbohydrates: ~38g
Fiber: ~8g
Fat: ~10g
Saturated Fat: ~3.5g
Cholesterol: ~12mg
Sodium: ~520mg

These values are approximate and will vary depending on specific brands and amounts used.

Final Thoughts

Vegetarian stuffed peppers are proof that comfort food doesn’t have to mean heavy or complicated. They’re colorful, customizable, and bring together fresh produce with pantry staples in a way that feels both nourishing and indulgent.

Whether you’re making them for a quick weeknight dinner, meal prepping for busy days, or serving friends something impressive without the stress, these peppers check all the boxes.

So go on, slice those peppers, stuff them with all the goodness, and let the oven work its magic. Once you taste that first cheesy, flavorful bite, you’ll see why stuffed peppers have stood the test of time as a classic, crowd-pleasing dish.