Vegetarian Stuffed Peppers Recipe

Learn how to make the best homemade vegetarian stuffed peppers with this easy baking recipe. Perfectly roasted bell peppers filled with a flavorful mixture of rice, beans, corn, and cheese create a complete meal that's both nutritious and satisfying. The secret is pre-roasting the peppers for the perfect texture!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

45 mins

Serves:

6 stuffed peppers

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">6 large bell peppers (red, yellow, or orange)</li><li class="ingredients-single-item">200g brown rice, uncooked (or quinoa)</li><li class="ingredients-single-item">1 tablespoon olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 medium zucchini, diced</li><li class="ingredients-single-item">1 small eggplant, diced</li><li class="ingredients-single-item">400g can black beans, drained and rinsed</li><li class="ingredients-single-item">150g corn kernels (fresh or frozen)</li><li class="ingredients-single-item">400g can diced tomatoes</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">1 teaspoon ground cumin</li><li class="ingredients-single-item">1 teaspoon smoked paprika</li><li class="ingredients-single-item">1/2 teaspoon dried oregano</li><li class="ingredients-single-item">1/4 teaspoon cayenne pepper (optional)</li><li class="ingredients-single-item">150g grated cheese (cheddar or mozzarella)</li><li class="ingredients-single-item">Fresh coriander or parsley for garnish</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 stuffed pepper

🔥 Calories: 325 calories

🥑 Fat: 11 g

🧈 Saturated Fat: 4 g

🍞 Carbohydrates: 47 g

🍭 Sugar: 9 g

🍗 Protein: 12 g

🫀 Cholesterol: 15 mg

🧂 Sodium: 415 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking dish</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Large frying pan</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Measuring cups and spoons</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Cook the brown rice according to package instructions until just tender. This typically takes about 35-40 minutes, so start this before preparing the other ingredients. The rice should be slightly undercooked as it will continue cooking inside the peppers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the rice cooks, prepare the bell peppers by cutting off the tops and carefully removing the seeds and membranes. Keep the tops if you'd like to use them as "lids" for presentation. Place the hollowed peppers in a baking dish and sprinkle the insides lightly with salt. Par-bake the empty peppers for 15 minutes - this pre-roasting step ensures the peppers will be perfectly tender when the dish is complete.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, heat olive oil in a large frying pan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this would create a bitter taste.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the diced zucchini and eggplant to the pan and cook for 5-7 minutes until they begin to soften. Stir in the black beans, corn, diced tomatoes, and tomato paste. Season with cumin, smoked paprika, oregano, cayenne (if using), salt and pepper. Simmer for about 5 minutes until the mixture thickens slightly and the flavors meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the par-baked peppers from the oven. Combine the cooked rice with the vegetable mixture in a large bowl, mixing thoroughly. Stir in half of the grated cheese, which will help bind the filling as it melts during baking. Taste and adjust seasoning if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fill each pepper generously with the rice and vegetable mixture, packing it in gently but firmly. Top each pepper with the remaining grated cheese. If using the pepper tops for presentation, place them on top of the filling or alongside the peppers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour about 120ml (1/2 cup) of water into the bottom of the baking dish to create steam during baking, which helps cook the peppers evenly. Cover the dish with aluminum foil, creating a loose tent so it doesn't touch the cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the stuffed peppers at 190°C (375°F) for 25 minutes covered. Then remove the foil and bake for an additional 10-15 minutes until the peppers are tender when pierced with a fork and the cheese is golden and bubbly. The contrast between the soft interior and slightly charred edges creates a delightful textural experience.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the stuffed peppers rest for 5 minutes before serving - this allows the filling to set slightly and makes them easier to serve intact. Garnish with fresh chopped coriander or parsley before serving. These peppers can be enjoyed as a complete meal on their own or with a simple side salad.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegetarian Stuffed Peppers Recipe?

The main ingredients include bell peppers, brown rice, onion, garlic, zucchini, eggplant, black beans, corn, diced tomatoes, tomato paste, spices (cumin, smoked paprika, oregano), and cheese. These create a hearty, nutritious vegetarian main dish that's full of flavour.

How to cook Vegetarian Stuffed Peppers Recipe at home?

Learn how to cook Vegetarian Stuffed Peppers Recipe by first par-baking hollowed bell peppers, then preparing a flavourful filling of rice, sautéed vegetables, beans, and spices. Fill the peppers, top with cheese, and bake until tender. The pre-roasting technique ensures perfectly cooked peppers with a delicious filling that's moist and well-seasoned.

Can I make stuffed peppers ahead of time for meal prep?

Yes, stuffed peppers are excellent for meal prep. Prepare and fill them a day ahead, then refrigerate unbaked. You can also fully cook them, cool completely, and refrigerate for up to 3 days or freeze for up to 3 months. Simply reheat in the oven until thoroughly warm.

What's the best type of bell pepper to use for stuffing?

Red, yellow, and orange bell peppers are ideal for stuffing as they're sweeter and more tender than green peppers. Look for peppers with flat bottoms so they stand upright while baking. Select ones that are firm, with glossy skin and feel heavy for their size.

How can I make these stuffed peppers vegan instead of vegetarian?

To make vegan stuffed peppers, simply substitute the cheese with plant-based alternatives like vegan cheese shreds, nutritional yeast for cheesy flavour, or omit it completely. The filling is already protein-rich from beans, and you can add extra texture with nuts or seeds.

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