Perfect for busy weeknights, this recipe works especially well for taco nights. The tasty filling of rice, black beans, and corn is seasoned with Mexican-inspired flavors. I love making stuffed peppers! Whether you’re making them with a traditional recipe, or using this veggie stuffed peppers recipe, you can always count on stuffed bell peppers to be healthy, delicious, and satisfying. Maybe it’s the flavorful bell peppers themselves, or the perfectly-seasoned Mexican rice and beans filling. Or maybe it’s the generous topping of melty cheese that makes these stuffed peppers absolutely amazing. Probably it’s all of these things together in this simple meat-free dinner recipe that will have your family asking for more! Need more stuffed pepper recipes? Try my Italian Stuffed Peppers, Mexican Stuffed Peppers, or Buffalo Chicken Stuffed Peppers. I also have a delicious Stuffed Pepper Soup and Stuffed Pepper Casserole for you to try! For any of these recipes, leave out the meat to make them vegetarian, and replace it with beans or a meat-free substitute.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this delicious vegetarian dinner:
Bell Peppers: For this amount of filling, choose 4-5 large peppers or six smaller ones. I like red peppers, but yellow or orange will work too. Rice: I’ll show you how to cook the rice with diced tomatoes and veggie stock to give it the best flavor. Black Beans: Technically, you can use any type of beans to make this recipe, but black beans go best with these Tex-Mex flavors. Use canned beans, and be sure to drain and rinse them. Corn: Canned corn adds sweetness to the savory rice filling. Frozen corn works too, just thaw it completely first. Seasoning: To make these peppers taste amazing, you’ll need taco seasoning, and fresh onion and garlic. You can use store-bought seasoning, or mix up a batch of my homemade taco seasoning instead. Cheese: The perfect topping for vegetarian stuffed peppers is melty cheese! You can choose your favorite, but I’m using a blend of cheddar and Monterey Jack.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Vegetarian Stuffed Peppers
Recipe Tips
Roast the Peppers First: The only opportunity to cook and soften the bell peppers is in the roasting step, as they won’t cook much at all after the filling is added. Be sure that the peppers are at your preferred texture. If you like them softer, add a few extra minutes in the oven. Add Salt to Taste: Some brands of taco seasoning already have plenty of salt in them, so you may not need to add any extra. Taste the filling and adjust as needed. Use Freshly Grated Cheese: Pre-shredded and packaged cheese contains anti-clumping agents that keep it from melting well. Buy your cheese in a block and grate it yourself. It’s cheaper and tastier this way! Make-Ahead Tip: Assemble the stuffed peppers the night before to save time. When it’s time to make dinner, bake as directed, adding 5-10 minutes of additional time so that everything gets heated through.
Storing Tips
Store leftover vegetarian stuffed peppers in the refrigerator in a sealed container for up to 4 days, or in the freezer for up to 4 months. To reheat the peppers, microwave them. Or, place them into a casserole dish, cover with foil, and bake at 360°F/180°C until heated through.
What To Serve With Vegetarian Stuffed Peppers
Don’t worry too much about side dishes with this recipe. Stuffed peppers with beans and rice are already a well-balanced vegetarian meal! What you should think about are toppings. Just like tacos, these Mexican-inspired stuffed peppers can benefit from all sorts of tasty additions after they’re cooked. Try a drizzle of my lime crema, a dollop of sour cream, or a scoop of homemade guacamole. Tortilla chips with restaurant-style Salsa Ranchera will add a crunchy element to the meal too! Vegetarian Stuffed Peppers are such a delicious and satisfying meal! Your whole family (meat-eaters included) will love it, so be sure to Pin the recipe to save it for later. © Little Sunny Kitchen
