Vegetarian Stuffed Bell Peppers Recipe

This vegetarian version of stuffed bell peppers is packed with flavor and protein using a mix of rice, beans, vegetables, and cheese. It’s a wholesome, satisfying meal perfect for vegetarians or anyone looking to add more plant-based dishes to their diet.

Vegetarian Stuffed Bell Peppers Recipe

This vegetarian version of stuffed bell peppers is packed with flavor and protein using a mix of rice, beans, vegetables, and cheese. It’s a wholesome, satisfying meal perfect for vegetarians or anyone looking to add more plant-based dishes to their diet.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

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• 4 large bell peppers any color
• 1 cup cooked quinoa or rice white or brown
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup corn kernels fresh, frozen, or canned
• 1 cup diced tomatoes fresh or canned
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tablespoons olive oil for cooking
• Optional: Fresh cilantro and lime wedges for garnish

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Instructions

 

• Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with foil.
• Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside. If needed, trim a small slice off the bottom of each pepper so they stand upright in the baking dish.
• Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes. Add the black beans, corn, diced tomatoes, cooked quinoa or rice, cumin, chili powder, salt, and pepper. Stir and cook for another 5-7 minutes to let the flavors combine.
• Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it gently but making sure each pepper is filled generously.
• Bake: Place the stuffed peppers upright in the baking dish. Cover the dish with foil and bake for 30 minutes.
• Add Cheese: After 30 minutes, remove the foil and sprinkle the tops of the peppers with shredded cheese. Bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.
• Serve: Garnish with fresh cilantro and serve with lime wedges for added flavor.

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Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tablespoons olive oil (for cooking)
• Optional: Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with foil.
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside. If needed, trim a small slice off the bottom of each pepper so they stand upright in the baking dish.
3. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes. Add the black beans, corn, diced tomatoes, cooked quinoa or rice, cumin, chili powder, salt, and pepper. Stir and cook for another 5-7 minutes to let the flavors combine.
4. Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it gently but making sure each pepper is filled generously.
5. Bake: Place the stuffed peppers upright in the baking dish. Cover the dish with foil and bake for 30 minutes.
6. Add Cheese: After 30 minutes, remove the foil and sprinkle the tops of the peppers with shredded cheese. Bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve: Garnish with fresh cilantro and serve with lime wedges for added flavor.

Calorie Count:

For one stuffed bell pepper (based on 4 servings), the approximate calorie count is:

• Bell pepper (1 large): ~40 calories
• Cooked quinoa or rice (¼ cup): ~50-70 calories
• Black beans (¼ can): ~90 calories
• Corn (¼ cup): ~35 calories
• Diced tomatoes (¼ cup): ~20 calories
• Cheddar cheese (¼ cup): ~100 calories
• Olive oil (½ tablespoon): ~60 calories

Total per serving: Approximately 350-400 calories, depending on portion sizes and ingredient variations.

This vegetarian stuffed bell pepper recipe is rich in fiber and plant-based protein, making it both nutritious and delicious!