These vegetarian stuffed peppers will wow your tastebuds and leave you satisfied! They’re filled with rice, beans, corn, taco seasonings and cheese, easy to make and perfect for making ahead or freezing.
If you’re looking to add a flavor-packed vegetarian meal to your recipe rotation, give these vegetarian stuffed peppers a try! Stuffed with rice, black beans, corn, cheese and Mexican spices, these colorful stuffed bell peppers are comforting and hearty. You definitely won’t miss the meat! (But if you prefer a classic Stuffed Peppers recipe, mine is a longtime reader favorite.)
This recipe is a great way to use up leftover rice, and it’s make-ahead friendly. I like to prep these peppers early in the day so that I can just pop them in the oven for dinner on busy weeknights. The leftovers reheat great for lunch the next day, too!
Vegetarian Stuffed Peppers Ingredients
Here’s a look at what you’ll need to make this recipe:
- Brown Rice or White Rice: You can use leftover rice or cook it specifically for this recipe.
- Bell Peppers: Use any color(s) you enjoy, or what looks best at the store or farmer’s market that week.
- Olive Oil, Onion and Garlic: We sauté onion and garlic in olive oil to create a base layer of flavor for the filling.
- Diced Tomatoes and Tomato Sauce: I use canned diced tomatoes and tomato sauce to create a simple sauce for the pepper filling.
- Black Beans: You’ll need one can of black beans, or 1.5 cups of cooked black beans if you wish to cook them from dried beans.
- Corn: You can use canned corn, frozen corn, or fresh cooked corn on the cob.
- Seasonings: You’ll need chili powder, ground cumin, garlic powder, dried oregano, salt and pepper.
- Cheese: I recommend using a shredded Mexican cheese blend, or sharp cheddar or Monterey jack.
Find the full recipe with ingredient amounts below.
How to Make Vegetarian Stuffed Peppers
Plus, my best tips for making them!
Cook the rice according to package directions, or follow my method for How to Cook Rice or How to Cook Brown Rice. (If you are using leftover cooked rice, you’ll need about 2 cups.)
Prep the bell peppers. Cut the tops off and remove the seeds and membranes.
Make the filling. Sauté the onion to soften it, then add the garlic to the pan. Stir in the diced tomatoes, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, dried oregano, salt and pepper. Cook at a low simmer for 5 minutes. Off the heat, stir in the cooked rice and half of the shredded cheese.
Stuff and bake! Pour ¾ cup of water into a baking dish. This helps to keep the peppers from drying out and also steam cooks the peppers as they bake covered with foil. Spoon the filling into the bell peppers, top with the remaining cheese and cover with foil. Bake until the cheese is lightly browned and the filling is hot. (Find the full baking instructions in the recipe below.)
Recipe Tips
- I don’t pre-cook the bell peppers because I like them to be slightly soft yet still retain a bit of their firm texture. For softer peppers, you can boil them for 3-5 minutes before filling. You can also microwave them for 3-4 minutes in a covered dish with a few tablespoons of water to create steam.
- To save time, cook the rice ahead of time and store it in the fridge until you’re ready to assemble the peppers.
- Before covering the peppers for the oven, spray the underside of the foil with cooking spray so that the cheese on top of the peppers doesn’t stick to it.
Make Ahead & Freezing Instructions
These vegetarian stuffed peppers are a great meal to make ahead for busy days or to take to a family who needs a meal.
- To make ahead: Assemble the stuffed peppers and refrigerate for up to one day before baking.
- To freeze: Prepare the peppers as directed in the recipe. Do not bake. Let them cool completely and then place them in a baking dish in the freezer. Freeze for 2-3 hours, then transfer to a zip-top plastic freezer bag and store in the freezer for up to 3 months. To bake, thaw completely in the refrigerator (this will take about 24 hours), then bake as directed in the recipe. I like to add the cheese on top right before baking.
What to Serve with Stuffed Peppers
These stuffed peppers are filling enough to be a meal on their own, but I like to serve them with some bread (my kids always appreciate bread on the dinner table!). Last time I make these, I served them with homemade breadsticks. They’re also great with cornbread or sliced sourdough.
I also enjoy these peppers with a salad, like my Kale Avocado Salad or Simple Green Salad.
More Vegetarian Recipes to Try
I cook vegetarian meals for my family a couple of times every week, and here are a few more of our favorites:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Vegetarian Stuffed Peppers
Ingredients
- ¾ cups uncooked brown rice, or white rice (or 2 cups cooked leftover rice)
- 6 bell peppers, any color
- 1 tablespoon olive oil
- ¾ cup finely chopped yellow onion
- 3 cloves garlic, minced
- 15 ounce can diced tomatoes
- 8 ounce can tomato sauce, ¾ cup
- 15 ounce can black beans, rinsed and drained
- 1 cup canned corn, drained, or frozen corn
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup shredded Mexican cheese blend, or sharp cheddar cheese or Monterey jack, 4 ounces, divided
- chopped fresh cilantro, optional, for garnish
Instructions
- Cook rice according to package directions or your preferred cooking method. Set aside to cool.¾ cups uncooked brown rice
- Meanwhile, preheat oven to 400° F.
- Cut the tops off the peppers and remove seeds and membranes.6 bell peppers
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook, stirring, for 30 seconds.1 tablespoon olive oil, ¾ cup finely chopped yellow onion, 3 cloves garlic
- Stir in the diced tomatoes, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, dried oregano, salt and pepper. Reduce heat to low and simmer, stirring often, for 5 minutes.15 ounce can diced tomatoes, 8 ounce can tomato sauce, 15 ounce can black beans, 1 cup canned corn, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon salt, ⅛ teaspoon black pepper
- Remove pan from the heat and stir in the cooked rice and ½ cup of the shredded cheese.
- Pour ¾ cup of water into a baking dish. Fill bell peppers with the rice mixture and place in the baking dish. Sprinkle the remaining ½ cup of shredded cheese over the tops of the peppers.
- Cover with a piece of aluminum foil that you have lightly sprayed with olive oil spray or cooking spray to prevent the cheese from sticking. Bake for 30 minutes, then uncover and bake 5 minutes more, until cheese is lightly browned and filling is hot. Serve, garnished with chopped fresh cilantro, if desired.
Notes
- To Freeze: Prepare the peppers as directed in the recipe, except for adding the cheese on top. Do not bake. Let peppers cool completely and then place them in a baking dish in the freezer. Freeze for 2-3 hours, then transfer to a zip-top plastic freezer bag and store in the freezer for up to 3 months. To bake, thaw completely in the refrigerator (this will take about 24 hours), top with cheese, then bake as directed in the recipe.
- Make Ahead: You can assemble the stuffed peppers and refrigerate them for up to one day before baking.
- Storing Leftovers: Once baked, stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave (I find that cutting the peppers in half helps the filling to heat through better) or in a covered dish in a 375° F oven, until steaming hot.
