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A delicious plate of Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers

These hearty vegetarian stuffed bell peppers are packed with a flavorful mixture of rice, black beans, corn, and aromatic spices. A satisfying and healthy meal perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 each large bell peppers (any color) Choose firm, vibrant bell peppers for best results.
  • 1 cup cooked rice Use leftover rice for convenience, or cook fresh.
  • 1 can black beans Ensure black beans are rinsed for best flavor and to remove excess sodium.
  • 1 cup corn Frozen or canned corn works well; thaw if frozen.
  • 1 onion small onion, diced Sauté until softened for best flavor, about 5 minutes.
  • 2 cloves garlic, minced Adds great flavor when sautéed with onion; mince finely for even distribution.
  • 1 tsp cumin A key spice for earthy flavor; use ground cumin.
  • 1 tsp chili powder Adjust quantity according to spice preference for a mild to medium heat.
  • 1 cup diced tomatoes Fresh, canned, or frozen can be used; drain if using canned.
  • 0.5 tsp Salt Season to personal preference, adding more as needed.
  • 0.25 tsp Pepper Freshly ground black pepper adds the best flavor; adjust to taste.
  • 1 cup shredded cheese (optional) Experiment with different types of cheese for variety, such as cheddar, Monterey Jack, or a Mexican blend.
  • 0.25 cup Fresh parsley or cilantro for garnish Freshly chopped herbs enhance the presentation and add a burst of flavor; use your preferred herb.

Equipment

  • Skillet
  • Baking Dish
  • Large Bowl

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a skillet, sauté the onion and garlic until softened.
  4. In a large bowl, mix cooked rice, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, chili powder, salt, and pepper.
  5. Stuff each bell pepper with the rice mixture and place them in a baking dish.
  6. If using, sprinkle cheese on top of the stuffed peppers.
  7. Cover the baking dish with foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until the peppers are tender.
  8. Garnish with fresh parsley or cilantro before serving.

Notes

These stuffed bell peppers are a versatile meal. Feel free to add other vegetables like zucchini or mushrooms to the filling, or substitute the black beans with pinto beans. They are delicious served with a side of sour cream or a dollop of guacamole.