Introduction

These easy vegetarian stuffed bell peppers are a colorful and nutritious meal, perfect for weeknight dinners or meal prepping. Filled with a flavorful mix of rice, vegetables, and spices, they are comforting and satisfying. You can customize the filling to suit your taste or dietary preferences.

Four stuffed bell peppers sit closely together in a dark baking tray on a white marbled surface. Each pepper is cut in half lengthwise, hollowed out, and filled with a grain mixture topped with melted cheese that is golden brown and bubbly with dark spots from baking. Some of the peppers are green, while others are yellow. The filling shows small pieces of red tomato mixed in the grain. Fresh green herbs sprinkle the tops, adding a touch of color contrast. The close-up shot highlights textures from the smooth pepper skins, fluffy grain interior, and crispy cheese crust, with a blurred background featuring whole red tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large bell peppers (red, green, yellow, or orange)
1 cup cooked rice (white, brown, or wild)
1 tablespoon olive oil
1/2 cup diced onions
2 cloves garlic (minced)
1/2 cup diced zucchini
1/2 cup diced mushrooms
1/2 cup canned diced tomatoes (drained)
1/2 cup black beans (or chickpeas, rinsed and drained)
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella or cheddar cheese (optional)
Fresh parsley or cilantro for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. For softer peppers, you can pre-bake them for 10 minutes or blanch them in boiling water for 2-3 minutes.
Step 2: Heat olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic until fragrant, about 2 minutes.
Step 3: Add diced zucchini and mushrooms to the skillet. Cook until tender, about 5 minutes.
Step 4: Stir in the drained diced tomatoes, black beans, paprika, ground cumin, salt, and black pepper. Cook for an additional 3 minutes, allowing the flavors to combine.
Step 5: Mix the vegetable mixture with the cooked rice until well combined. Adjust seasoning to taste.
Step 6: Place the prepared bell peppers upright in a baking dish. Fill each pepper generously with the rice and vegetable mixture. If using, top with shredded cheese.
Step 7: Add a small amount of water or tomato sauce to the bottom of the baking dish to keep the peppers moist. Cover with foil and bake for 25-30 minutes.
Step 8: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden, and the peppers are tender.
Step 9: Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro before serving.

Tips & Variations

Try swapping black beans for chickpeas or lentils for different protein options.
Add some chopped spinach or kale to the filling for extra greens.
Use quinoa instead of rice for a higher-protein alternative.
To make it vegan, skip the cheese or use a plant-based cheese substitute.
For a bit of heat, add a pinch of chili flakes or diced jalapeño to the filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15-20 minutes, or microwave until heated through.

How to Serve

The image shows a baking tray filled with four green bell peppers cut in half and stuffed with a mixture that includes rice and red bell pepper pieces. Each stuffed pepper is topped with a thick layer of melted cheese that is golden brown with some darker, crispy spots. The stuffing layer beneath the cheese looks grainy and cooked, with bits of white rice visible. Fresh chopped green herbs are sprinkled over the top of the cheese, adding a touch of color. The tray itself is black, and some bits of stuffing have spilled around the peppers, creating a textured background. The whole scene is close-up and detailed, highlighting the bubbling cheese and the vibrant colors of the peppers and herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers in advance?

Yes, you can assemble the stuffed peppers ahead of time and refrigerate them for up to 24 hours before baking. Just add a bit of extra water before baking if the filling looks dry.

What can I use instead of bell peppers?

Other vegetables like large tomatoes, zucchini boats, or even hollowed-out squash can be stuffed similarly for a tasty variation.