Vegetarian Stuffed Peppers Recipe

There’s something really special about a batch of Vegetarian Stuffed Peppers fresh from the oven. I remember the first time I made this recipe—it was for a laid-back weeknight dinner with friends who weren’t even vegetarians, and they absolutely loved it! The aroma of roasted peppers mingling with warm spices filled the kitchen, and those vibrant reds, yellows, and greens always make the plate pop. When you slice into one, the colorful filling of rice, beans, and melted cheese just feels like a cozy hug. It’s honestly one of my go-to dishes when I want to impress without stressing out in the kitchen.

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Why This Recipe Shines

Flavor Harmony: The blend of smoky cumin, zesty lime, and spicy jalapeño perfectly complements the sweet roasted peppers.
Easy Assembly: Simple ingredients and straightforward steps make it beginner-friendly but still impressive.
Texture Play: Creamy beans, tender rice, and gooey melted cheese give just the right balance in every bite.
Showstopper Finish: Broiling to golden-brown cheesy perfection adds an irresistible visual and taste appeal.

What sets this Vegetarian Stuffed Peppers Recipe apart is not just the vibrant colors but how the layers of flavor build with every step. You’ll notice the sweet aroma of roasted red peppers when you take them out of the oven, while the filling offers a satisfying heartiness thanks to the rice and beans. Plus, that little kick of jalapeño and the freshness of lime juice make it lively and bright. Whether you want something wholesome for weeknight dinners or a dish to wow company, this is it.

And don’t worry if you’ve never made stuffed peppers before! I’ll guide you through each step, sharing little tips to keep everything simple and delicious so you nail it right away. Once you get the hang of roasting the peppers and mixing the spices, you’ll see how it’s a recipe that feels like second nature in no time.

A white rectangular baking dish holds seven red bell pepper halves arranged in two rows; each bell pepper half contains a colorful filling of black beans, corn, and brown rice with visible bits of onion, giving a textured and dense look to the filling. On top of five of these stuffed peppers, there is a layer of shredded white cheese being added, with a woman's hand placing a small pile of cheese on one pepper near the center of the dish. The bell peppers have bright green stems still attached. The scene is set on a white marbled surface with soft natural lighting highlighting the vibrant colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Measuring accurately really helps this Vegetarian Stuffed Peppers Recipe come together perfectly, so I recommend keeping your measuring spoons and cups handy. The full ingredient list with exact amounts is in the recipe card below.

Red bell peppers: Choose firm peppers for easy roasting and stuffing.
Extra-virgin olive oil: Adds richness and helps soften the peppers evenly.
Yellow onion: Provides a sweet, savory base for the filling.
Jalapeño pepper: Gives a gentle heat; adjust or omit if you prefer milder flavors.
Garlic cloves: Infuse the filling with aromatic depth.
Tomato paste: Concentrated flavor binds spices and veggies beautifully.
Chili powder and ground cumin: Give that classic smoky, earthy warmth.
Sea salt and black pepper: Essential for balancing and enhancing flavors.
Cooked brown rice: Nutty and hearty base; brown rice is healthier but white works too.
Cooked black beans: Protein-packed and creamy texture; canned rinsed works perfectly.
Corn kernels: Sweet crunch—fresh or frozen both are good.
Fresh lime juice and zest: Adds brightness and a fresh finish.
Shredded pepper jack cheese: Melts wonderfully with a peppery kick; vegan cheese is a great swap.
Fresh cilantro: Herbaceous freshness to scatter on top.
Salsa and avocado: Optional but highly recommended toppings for flavor and creaminess.

If you’re short on any ingredients, feel free to swap pepper jack for mozzarella or cheddar, and you can omit jalapeño for a mild version. Using canned beans and frozen corn keeps prep easy without losing flavor.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Baking sheet: For roasting the peppers evenly without sogginess.
Parchment paper: Keeps cleanup simple and prevents sticking.
Large skillet: Perfect for sautéing onions and developing flavors in the filling.
Sharp knife and cutting board: Essential for prepping peppers and veggies safely.
Baking dish: To arrange stuffed peppers before broiling the cheese topping.
Measuring spoons and cups: For precision with spices and liquids.

How to Make Vegetarian Stuffed Peppers Recipe

Let’s get started by roasting the peppers and preparing the flavorful filling. Follow these steps closely for best results:

Roast the peppers: Preheat your oven to 450°F and line a baking sheet with parchment paper. Place the halved peppers cut side up on the sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes or until tender but still holding shape. Watch for some liquid pooling inside and carefully tip it out—you don’t want watery peppers later.
Sauté aromatics: In a large skillet over medium heat, warm olive oil and add chopped onion, jalapeño, and garlic. Stir occasionally, cooking for 5 minutes or until the veggies soften and smell fragrant.
Spice it up: Stir in tomato paste, chili powder, cumin, sea salt, and black pepper. Cook for 3 minutes until the tomato paste darkens slightly and releases a rich aroma—this step builds big flavor.
Mix the filling: Remove skillet from heat. Fold in cooked brown rice, black beans, corn, fresh lime juice, and lime zest. Taste and adjust seasoning with extra salt or lime if needed.
Stuff the peppers: Spoon the filling evenly into each roasted pepper half. Top each with a good handful of shredded pepper jack cheese.
Broil to finish: Place stuffed peppers in a baking dish and broil on high for 5 to 10 minutes. Watch closely—once the cheese is bubbly and golden brown, they’re done. The cheese finish adds glorious texture and flavor.
Garnish and serve: Sprinkle with fresh cilantro and serve warm with salsa, avocado, or guacamole on the side. Don’t forget lime wedges for extra zing!

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Kitchen Wisdom

Tip 1: Roast peppers just until tender to avoid mushy texture when stuffed.
Tip 2: Rinse canned beans thoroughly to reduce sodium and earthy bitterness.
Tip 3: Use a sharp knife to halve and stem peppers for cleaner, safer cuts.
Tip 4: Broil cheese on high but watch carefully–it can go from perfect to burnt quickly.

How to Serve

The image shows a white tray with seven bright red bell pepper halves, each filled with a mix of rice, black beans, and corn, topped with melted light golden cheese, and garnished with fresh green cilantro leaves. The stuffed peppers are arranged closely on the tray, with a pair of metal tongs on the left side. In the background on a white marbled surface, there is a small white bowl with avocado slices and another green-rimmed bowl with red salsa. A few cilantro sprigs are placed near the tray, and a white and light green cloth is partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Adding a dollop of fresh salsa brings a touch of acidity that cuts through the richness, while creamy avocado or guacamole adds a cooling, smooth contrast. A squeeze of lime juice right before eating brightens all the flavors and makes each bite pop more vibrantly.

Perfect Pairings

Serve these Vegetarian Stuffed Peppers with a crisp green salad or a bowl of tortilla chips if you crave crunch. To drink, a light beer, a fruity white wine, or even sparkling water with lime make refreshing partners that don’t overpower the spices.

Presentation Touches

When entertaining, arrange the stuffed peppers neatly on a colorful platter and top each with fresh cilantro sprigs for an inviting look. For portion control, halving smaller peppers works nicely. They also make great individual servings to pack for lunches or casual family dinners.

Variations & Easy Swaps

Use quinoa or cauliflower rice instead of brown rice for a grain variation.
Swap black beans for pinto or kidney beans to mix up flavors and textures.
Make it vegan by replacing pepper jack cheese with vegan shreds or skipping the cheese entirely.
Add chopped mushrooms or zucchini to the filling for extra veggies.
For milder flavor, leave out the jalapeño or substitute with sweet bell pepper pieces.
Enhance the filling with smoked paprika or chipotle powder for a smoky twist.

Make-Ahead, Storage & Reheating

Prepare the filling up to 2 days in advance, then stuff and bake before serving.
Store leftover stuffed peppers covered in the fridge for up to 3 days.
Reheat in a 350°F oven for 15–20 minutes until hot and cheese bubbles again.
For quick reheating, microwave on medium power for 2–3 minutes, but the oven preserves texture best.

FAQs

Can I use a different color of bell peppers?
Absolutely! Green, yellow, or orange bell peppers all work beautifully and provide their own subtle sweetness and color variation.

Is this Vegetarian Stuffed Peppers Recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses brown rice and beans with no wheat ingredients.

Can I prepare this recipe vegan?
For a vegan version, simply swap the pepper jack cheese for your preferred vegan cheese or skip cheese and serve with avocado and salsa. Broiling the peppers isn’t necessary if omitting the cheese.

What if I don’t have fresh lime?
You can substitute bottled lime juice, but fresh lime always brightens the flavors best. A little lemon juice can work in a pinch.