Filled with brown rice, quinoa, and black beans, these Mexican-inspired vegetarian stuffed peppers are a healthy dinner loaded with fiber and plant-based protein. Plus, topped with melted cheese, they are something the whole family can enjoy.
Stuffed peppers are a classic dish, and, fortunately, they can easily be adapted for different dietary needs and flavor profiles. While ground beef stuffed peppers are great for meat eaters, using plant protein instead of animal protein makes them a more crowd-pleasing dish that everyone can enjoy.
This vegetarian stuffed peppers recipe is an easy weeknight meal that works well as a colorful, flavorful, and fiber-filled main course or side dish.
Why You’ll Love Them
- Full of Flavor – These Mexican-inspired vegetarian stuffed peppers are loaded with sweet and savory flavors.
- High in Fiber – The combination of brown rice, quinoa, black beans, and corn ensures each serving contains 15 grams of fiber.
- Vegetarian – They can easily be turned into vegan stuffed peppers by omitting the shredded cheese.
Ingredients + Substitutions
- Bell Peppers – To make the stuffed peppers. I used a combination of red bell peppers, but green, orange, and yellow peppers or poblano peppers would also work well.
- Brown Rice – To add some complex carbohydrates. The recipe calls for raw brown rice, but you can use cooked rice if preferred. See the notes section of the recipe card for details.
- Quinoa – To add some plant-based protein and fiber. You can use red, white, or multi-color quinoa. The recipe calls for raw quinoa, but you can use cooked quinoa if preferred. See the notes section of the recipe card for details.
- Black Beans – To add some more vegetarian protein. I used black beans, but pinto beans, kidney beans, or cannellini beans would all work well.
- Tomatoes – To add some colors and texture. The recipe calls for diced tomatoes, but crushed tomatoes will also work.
- Corn – To add some more color and fiber. The recipe calls for frozen corn, but canned corn will also work. See the notes section of the recipe card for details.
- Broth – To help cook the rice mixture and add some flavor. The recipe calls for vegetable broth, but chicken broth or water will also work.
- Spices – A mixture of chili powder, ground cumin, smoked paprika, and dried oregano to add some Mexican-inspired flavor. You can use taco seasoning if preferred. See the notes section of the recipe card for details.
- Olive Oil – To add some healthy fats.
- Cheese – To add some more healthy fats, protein, and flavor to the stuffed peppers. The recipe calls for Monterey Jack cheese, but any mild, high-protein cheese, such as Havarti or cheddar cheese, will also work well.
- Salt and Pepper – To season.
Dietary Adaptions
To Make them Gluten-Free: Use certified gluten-free broth.
To Make them Dairy-Free: Omit the shredded cheese.
Red’s Nutrition Tip
Rice, quinoa, and black beans are all sources of fiber and vegetarian protein. While eating them individually is a good option, combining them is a great way to create a complete protein source, eat more fiber, and increase protein intake at the same time.
Serving Suggestions
These vegetarian stuffed bell peppers are a balanced meal with protein, carbohydrates, fiber, and fats. They can be enjoyed on their own or adapted to suit your personal calorie or macro needs. For example:
- To make them higher in protein, add some crumbled, extra-firm tofu to the rice and bean mixture.
- To make them low carb, swap the rice for cauliflower rice.
- To make them lower in fat, omit the shredded cheese and don’t use avocado or sour cream as a topping.
- To add more veggies, serve the stuffed peppers with a big green salad.
Storage + Reheating
To Refrigerate: Allow the stuffed peppers to cool completely, then transfer them to an airtight container and store them in the fridge for up to 4 days.
To Freeze: Once cooled, place the vegetarian stuffed peppers in an airtight container and store them in the freezer for up to 3 months.
To Reheat: Once thawed, the stuffed peppers can be reheated in the oven for 2-3 minutes or in the oven at 350°F for 10 minutes.
Can you make the filling ahead of time?
Yes, you can make the stuffed pepper filling ahead of time. Once cooked, it can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Print
Vegetarian Stuffed Peppers
These vegetarian stuffed peppers are full of plant-based protein, fiber, and Mexican-inspired flavors. They work equally well as a main course or a side dish.
-
Prep Time: 10 minutes -
Cook Time: 1 hour 30 minutes
-
Total Time: 1 hour 40 minutes
-
Yield: 4 servings 1x
-
Category: Dinner
-
Method: Baked
Prep Time:
Yield:
Category:
Method:Ingredients
- 4 bell peppers, any color
- 1/3 cup brown rice, raw
- 1/3 cup quinoa, raw
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 (14 ounce) can black beans, strained and rinsed
- 1 (14 ounce) can diced tomatoes
- 1/2 cup vegetable broth, or water
- 1 cup frozen corn
- 1 cup shredded Monterey Jack cheese
To Serve (optional):
- Sour cream
- Guacamole
- Limes, cut into wedges
- Fresh cilantro, finely chopped
Instructions
- In a small pot, combine the brown rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 25 minutes. Once the brown rice has cooked for 25 minutes, add the quinoa, stir to combine, and cook for an additional 15 minutes until the brown rice and quinoa are tender and can be fluffed with a fork. Once cooked, strain off any excess water.
- Once the brown rice and quinoa are cooked, preheat the oven to 425°F and grab a large baking dish or baking sheet lined with parchment paper.
- On a cutting board, cut the bell peppers in half lengthwise and remove the cores and seeds. Place the bell pepper halves in the baking dish, open side down, and drizzle them with a little olive oil, using your hands to ensure the outside of each bell pepper is well coated. Transfer the baking dish to the oven for 10 minutes while you make the filling.
- In a large pot over medium heat, warm the olive oil, then add the diced red onion and cook for 3-4 minutes, until tender.
- Add the minced garlic, chili powder, ground cumin, smoked paprika, oregano, and salt, stir to combine with the onions, and cook for 1 minute.
- Turn the heat down to medium, add the cooked rice and quinoa, strained black beans, diced tomatoes, vegetable broth, and frozen corn, and stir to combine.
- Allow to cook, stirring occasionally, for 5 minutes until the corn is thawed and the liquid has been absorbed. Remove the pan from the heat, taste the rice mixture, and adjust seasoning with additional salt and pepper as needed.
- Working one at a time, fill the bell pepper halves with the rice mixture and place them in the baking dish, open side up. Continue until all the bell peppers are filled.
- Cover the baking dish with aluminum foil (this is essential to ensure the bell peppers are tender) and transfer it to the oven to bake for 40 minutes.
- Once baked, remove the baking dish from the oven and top each bell pepper with shredded cheese. Then return the baking dish to the oven, without the aluminum foil, for a final 5 minutes until the cheese is melted.
- The vegetarian stuffed peppers can be served immediately with a dollop of sour cream, sliced avocado, a sprinkle of chopped cilantro, and/or a squeeze of lime juice.
- Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Cooked Brown Rice: Skip adding the brown rice step #1 and add 1 cup of cooked brown rice in step #6 instead.
To Use Cooked Quinoa: Skip adding the quinoa in step #1 and add 1 cup of cooked quinoa in step #6 instead.
To Use White Rice: Swap the brown rice for 1/3 cup of white rice and cook it along with the quinoa for a total of 15 minutes in step #1.
To Use Cauliflower Rice: Omit the brown rice in step #1 and add 1 cup of cauliflower rice in step #6 instead.
To Use Canned Corn: Swap the frozen corn for 1 cup of drained, canned corn in step #6.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder, skip step #4, and add it in step #5.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #5.
To Use Taco Seasoning: Omit the chili powder, cumin, paprika, oregano, and salt, and use 2 tablespoons of taco seasoning in step #5.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 475 calories
- Sugar: 15 grams
- Fat: 15 grams
- Carbohydrates: 67 grams
- Fiber: 16 grams
- Protein: 21 grams
Leave a Review