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Vegetarian stuffed peppers in large baking dish with sliced avocado and fresh cilantro on top and lime wedges on the side.

Vegetarian Stuffed Peppers

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baked
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Ingredients

To Serve (optional):

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the minced garlic, chili powder, ground cumin, smoked paprika, oregano, and salt, stir to combine with the onions, and cook for 1 minute.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://kaynutrition.com/vegetarian-stuffed-peppers/