Vegetarian Stuffed Peppers are a hearty, delicious weeknight meal the entire family will love. They’re bursting with flavor and so simple to make!
Vegetarian Stuffed Peppers are such a simple and fun recipe to make. They’re beautiful and seem super impressive but require very little effort, which I love. That’s why they’re such a good meal to make on a busy weeknight when you want something quick that will satisfy everyone. Especially the vegetarians!
My kids love bell peppers and we always come home with several when we go to the farmers market every week. A lot of times though, we end up with about half as many by the time we get home because Gemma and Chloe snack on them while we shop! When we do get all of them home though, we love making these stuffed peppers. They’re full of flavor, filling and a total game-changer for weeknight dinner.
This is also a great recipe to make ahead of time so all you have to do it halve the peppers, stuff them and put them in the oven. The stuffing can be made the day before if you wanted which makes dinnertime even more of a breeze! If you’re looking for more easy weeknight vegetarian dinner recipes try out Vegetarian Enchilada Casserole, Vegetarian Skillet Lasagna, Vegetarian Tagine or Crock Pot Vegetarian Chili!
If you’re looking to incorporate more meatless meals into your routine, Vegetarian Stuffed Peppers are a great one to start with. These are also super simple to make into a vegan dish. All that’s needed is to hold off on the cheese or substitute a vegan cheese and you’re good to go! These stuffed peppers are a balanced meal on their own (grains, veggies and beans for added fiber and protein), but if you wanted to have an extra side dish with them try out Cucumber Avocado Salsa or Corn Salsa.
Weeknight dinner doesn’t have to be a hassle! Vegetarian Stuffed Peppers are the way to go. Let me know what you think of this recipe as always by tagging my on social media!
Vegetarian Stuffed Peppers
- 4 bell peppers (red, green, orange or yellow)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 cup cooked white or brown rice
- 1 can black beans, drained and rinsed
- 1/2 cup frozen corn
- 1 14 ounce can fire roasted tomatoes, chopped
- juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 cup mozzarella cheese, grated
- fresh cilantro, chopped
- Preheat oven to 400 degrees.
- Cut the peppers in half, remove the ribs and seeds and place in a 9 x 13 inch baking dish. Use 1 tbsp of the oil to rub all over the peppers.
- Heat the remaining oil in a large sauté pan over medium heat and sauté the onions for 3 minutes.
- Add the cooked rice, beans, corn, tomatoes, lime juice, cumin, paprika and salt and stir together to combine. Cook the mixture for 5 minutes or until liquid evaporates. Add 1/2 cup grated cheese.
- Divide the mixture between the pepper halves and top with remaining cheese.
- Cover the dish with foil and bake for 30 minutes. Uncover for an additional 10 minutes or until peppers are fork tender and cheese is melted.