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.
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
- 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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