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Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed Peppers Recipe - Freshly Ingredients

Let’s talk about comfort food. For many, that means hearty dishes that make them feel all warm and fuzzy inside. One of my absolute favorites is vegetarian stuffed peppers. They are vibrantly colorful, can be loaded with nutrients, and never fail to impress at dinner parties—and I speak from experience.
I remember the first time I made these for friends; they were not only pleased with the taste but impressed with the presentation. It’s a dish that's as much a feast for the eyes as it is for the palate. So, whether you’re entertaining guests or just whipping up something nourishing for yourself, these stuffed peppers are a win-win.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Main Course
Cuisine: American
Calories: 457
Ingredients Method Notes

Ingredients
  

  • 4 large red bell peppers
  • 1½ cups cooked whole-grain brown rice
  • 1½ cups prepared black beans
  • 1 cup sweet corn kernels
  • 4 cloves of garlic
  • 1 medium golden onion
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 2 tablespoons concentrated tomato purée
  • 1 teaspoon grated lime peel
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon ground coriander
  • 1 jalapeño chili
  • ¼ cup finely chopped scallions
  • ½ cup roughly chopped fresh cilantro
  • 1½ cups shredded pepper jack cheese
  • 2 teaspoons smoked chili powder
  • ¾ teaspoon fine sea salt
  • Freshly cracked black pepper

Method
 

  1. Step 1: Prepare Your Peppers
  2. First off, preheat your oven to 375°F (190°C). While that’s warming up, grab your bell peppers and slice them in half lengthwise. Remove the seeds and membranes, giving them a good rinse if necessary. Set these colorful beauties aside.
Step 2: Cook the Filling
  1. Next, you’ll want to heat that olive oil in a large skillet over medium heat. Throw in the diced onion and garlic, cooking until golden and fragrant—about 3-5 minutes. Make sure to stir occasionally to prevent sticking and burning.
Step 3: Spice It Up
  1. Now, it’s time to add the cumin, ground coriander, and smoked chili powder. Stir them in, letting those spices toast for a minute to release their flavors. Trust me, your kitchen will smell divine!
Step 4: Add the Good Stuff
  1. Add the black beans, sweet corn, cooked rice, and lime juice to the skillet. Stir to combine, then fold in the chopped scallions, jalapeño, cilantro, and half of the shredded cheese. Mix until everything is well-distributed. This is the filling, and it should be hearty and satisfying!
Step 5: Stuff the Peppers
  1. Carefully spoon the filling into each pepper half and pack it in nice and tight. Don’t worry if they look a bit heaped; that’s just more filling for you to enjoy! Lay them in a baking dish cut side up.
Step 6: Bake to Perfection
  1. Cover the baking dish with foil and pop it into the oven for about 30 minutes. This helps soften the peppers and meld the flavors. Once that’s done, remove the foil, sprinkle the remaining cheese on top, and bake for another 10-15 minutes until the cheese is melted and bubbling.
Step 7: Serve and Enjoy
  1. Take the stuffed peppers out and let them cool for a few minutes. If you want to add a splash of color, squeeze a little fresh lime juice on top before serving. Voila! You’ve got a dish that’s visually striking and packed with flavor.

Notes

Here are a few tips to make your stuffed pepper experience even better:
  • Choose uniform peppers: Aim for peppers that are similar in size to ensure even cooking.
  • Don’t skip the spices: The spices are what bring life to the filling. Adjust them according to your taste.
  • Bake without a lid: For a crispier pepper, skip the foil during the last 15 minutes of baking.
  • Load it up: Feel free to pack in as much filling as you can. The more, the merrier!
Make-ahead friendly: Stuffed peppers can be prepared a day ahead. Just store the unbaked peppers in the fridge and pop them in the oven when you're ready.