I made Vegetarian Stuffed Peppers that tuck wholesome grains, colorful vegetables and melty cheese into each bell pepper, and I’m letting you in on the one unexpected ingredient that steals the show.

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I thought stuffed peppers were predictable until I made these Vegetarian Stuffed Peppers. Bright bell peppers hold a surprising mix that feels light yet filling, and I added black beans for body and loved the contrast, it makes every bite interesting not boring.

This is one of those Tasty Vegetarian Recipes that sneaks veggies into a dinner you’ll actually look forward to. I kept expecting it to need more but it stands on its own and leaves you curious about what tiny tweak would make it even better.

Trust me, you wont want to stop at one.

Ingredients

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Bell peppers: Colorful, crunchy vessels packed with vitamin C and fiber, theyre bright spots on the plate.
Long grain rice: Starchy base providing carbs and a tender bite, soaks up spices and juices.
Black beans: Creamy plant protein adds fiber and heft, keeps this dish filling and hearty.
Cremini mushrooms: Earthy, meaty texture adds umami and depth, helps replace meatiness.
Zucchini: Mild moist vegetable gives freshness, a little sweetness and nice mouthfeel.
Tomatoes and paste: Acidic brightness from tomatoes, concentrated savory punch from paste balances richness.
Cheese blend: Gooey melted topping adds protein and fat, gives golden, comforting finish.
Onion: Sweet sharp onion gives savory backbone, caramelizes for deep flavor when cooked.

Ingredient Quantities

4 large bell peppers, assorted colors

1 cup uncooked long grain white rice (about 3 cups cooked)

2 tbsp olive oil

1 medium yellow onion finely chopped

3 cloves garlic, minced

1 small zucchini diced

8 oz cremini mushrooms chopped

1 can (15 oz) black beans drained and rinsed

1 can (14.5 oz) diced tomatoes drained

2 tbsp tomato paste

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp smoked paprika

1/4 tsp crushed red pepper flakes optional

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper

1 1/2 cups shredded mozzarella or cheddar blend

1/4 cup grated Parmesan

2 tbsp chopped fresh parsley or cilantro

1/4 cup vegetable broth or water to moisten filling

How to Make this

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1. Preheat oven to 375°F (190°C). While it heats, rinse 1 cup rice and cook it according to package directions until fluffy, then set aside and fluff with a fork.

2. Prep the peppers: slice the tops off and remove seeds and membranes, keep the tops if you want them as lids. Trim a tiny bit off the bottoms so they stand straight but don’t cut through. Lightly rub the outsides with 1 tbsp olive oil and place peppers upright in a baking dish.

3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and starting to brown, about 5 minutes, scraping up any brown bits.

4. Add minced garlic, diced zucchini and chopped mushrooms to the skillet. Cook until veggies are soft and mushrooms have released most of their liquid, about 6 to 8 minutes.

5. Stir in tomato paste, drained diced tomatoes, drained black beans, cumin, oregano, smoked paprika, crushed red pepper flakes if using, salt and pepper. Pour in 1/4 cup vegetable broth or water to loosen things up and simmer 3 to 5 minutes so flavors marry and mixture thickens slightly. Taste and adjust seasoning.

6. Remove pan from heat and fold in the cooked rice, 1 cup shredded mozzarella/cheddar blend (reserve the rest for topping), grated Parmesan and chopped parsley or cilantro. Mix well so filling is evenly moistened but not soupy.

7. Spoon the filling into each pepper, packing gently but not smashing. Top each filled pepper with the remaining shredded cheese and a sprinkle of Parmesan. If you saved the pepper tops, set them on like little hats or place them next to the peppers.

8. Pour about 1/4 cup water or vegetable broth into the bottom of the baking dish (this steams the peppers). Cover the dish tightly with foil and bake for 25 minutes.

9. Remove foil and bake uncovered another 8 to 12 minutes until cheese is bubbly and peppers are tender to your liking. Let rest 5 minutes before serving, garnish with extra chopped parsley or cilantro. Don’t be shy to add a squeeze of lemon or hot sauce at the table if you want more brightness or heat.

Equipment Needed

1. Oven (set to 375°F)

2. Large ovenproof baking dish (9×13 works great)

3. Large skillet or sauté pan (to cook the veggies and beans)

4. Medium saucepan or rice cooker (for the rice)

5. Chef’s knife and cutting board

6. Measuring cups and spoons

7. Wooden spoon or heatproof spatula (for scraping and stirring)

8. Colander (to rinse rice and drain beans/tomatoes)

9. Mixing bowl and fork (to fold rice, cheese and herbs)

10. Aluminum foil and oven mitts

FAQ

Can I swap the white rice for brown rice or quinoa?

Yes. Cook brown rice or quinoa first and use about the same cooked volume (1 cup uncooked rice = ~3 cups cooked). Brown rice will be chewier and needs a bit more liquid while quinoa gives a nuttier texture, but both work fine.

How do I make these completely vegan?

Replace the mozzarella/cheddar and Parmesan with vegan shredded cheese or stir in 2 to 3 tbsp nutritional yeast for a cheesy flavor. Everything else is already plant based, so you’re good.

My peppers get soggy, how do I avoid that?

Drain the canned tomatoes really well and sauté the filling until most moisture evaporates before stuffing. You can also roast or parboil the peppers for 8 to 10 minutes so they cook evenly, then bake just until heated and cheese melts. Don’t overbake.

Can I make these ahead or freeze them?

Yes. You can stuff them and refrigerate, covered, up to 24 hours before baking. Freeze either unbaked or fully baked. For frozen unbaked peppers bake at 375 F for about 50 to 60 minutes until hot and tender. Cooked leftovers keep 3 to 4 days in the fridge, freeze up to 2 months.

How do I adjust the spice level or flavor profile?

Add or cut the crushed red pepper flakes. For smokier flavor use more smoked paprika. A squeeze of lime and fresh cilantro at the end brightens the dish, or stir in chili powder or taco seasoning for a Tex Mex twist.

Best way to reheat single portions?

Microwave for 2 to 3 minutes covered, or reheat in a 350 F oven for 15 to 25 minutes covered with foil until warmed through. Oven keeps the pepper texture nicer but microwave is faster.

Vegetarian Stuffed Peppers Recipe Substitutions and Variations

Rice: swap the long grain white rice for quinoa (cook 1 cup quinoa with 2 cups liquid to get about 3 cups cooked), or use brown rice for a nuttier bite, or try cauliflower rice for a low carb version but dont add as much extra liquid.
Black beans: replace with cooked chickpeas, green lentils, or cannellini beans, they all give good texture and protein and hold up when baked.
Cremini mushrooms: use diced eggplant, extra zucchini, or chopped portobello instead, just cook until tender so the filling isnt watery.
Mozzarella/cheddar blend: swap for pepper jack for spice, crumbled feta for tang, or a plant based shredded cheese if youre vegan, add a sprinkle of nutritional yeast for extra savory flavor.

Pro Tips

– Cook the rice a touch underdone or use day old rice so the filling stays fluffy not gluey. Rinse rice first to get rid of extra starch, and if you cooked it fresh stop it a minute or two before the package time.

– Get rid of excess moisture from the veggies. Salt the mushrooms and let them sweat, then cook until almost all the liquid is gone, and drain the canned tomatoes and beans well. Too much water makes the filling runny and the peppers soggy.

– Season as you go and taste before stuffing. The rice dulls flavors, so bump up the cumin, salt or acid if needed, and a squeeze of lemon or a splash of vinegar at the end really wakes it up.

– Save most of the cheese for the top so it browns nicely, and give the peppers a rest after baking so the filling sets. If you want an extra crunchy top, sprinkle a little panko or Parmesan and broil for 1 to 2 minutes but watch it closely.

Vegetarian Stuffed Peppers Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Vegetarian Stuffed Peppers that tuck wholesome grains, colorful vegetables and melty cheese into each bell pepper, and I'm letting you in on the one unexpected ingredient that steals the show.

Servings

servings

Calories

590

kcal

Equipment: 1. Oven (set to 375°F)