Are you looking for the ultimate healthy comfort food? A meal that is so hearty, so flavorful, and so deeply satisfying, you won’t even miss the meat? These incredible, from-scratch Vegetarian Stuffed Peppers are that perfect dish. Tender, sweet, roasted bell peppers are filled to the brim with a savory, perfectly spiced mixture of brown rice, black beans, and corn, all topped with a glorious, gooey, and melted blanket of spicy pepper jack cheese.
This isn’t just another stuffed pepper recipe; it’s your definitive guide to a stunning, one-dish wonder. We’ll show you the simple but crucial secrets to a pepper that is perfectly tender (never hard!), and a filling that is moist, flavorful, and absolutely packed with wholesome, nourishing ingredients. This is a fantastic, make-ahead-friendly vegetarian main course that is perfect for a busy weeknight and elegant enough for a dinner party.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy Comfort Food
What makes these Vegetarian Stuffed Peppers truly “the best” is their incredible depth of flavor and their perfect combination of textures. The secret to a truly tender pepper is our simple par-baking method, which softens the peppers before they are filled. The filling itself is a masterpiece of savory, smoky, and spicy flavors. A hearty and satisfying blend of brown rice, black beans, and corn is bound together with a rich, aromatic sauce made from sautéed vegetables, tomato paste, and a classic chili spice blend. Topped with melted pepper jack cheese and fresh cilantro, it’s a complete, well-balanced, and stunningly delicious meal.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Hearty Meal
This iconic dish uses a handful of fresh, wholesome ingredients and pantry staples to create its signature savory and smoky flavor.
- The Bell Peppers: The sweet, tender, and nutritious edible “bowls” for our delicious filling. Red bell peppers are a fantastic choice because they are the sweetest and most flavorful when roasted. Orange or yellow bell peppers would also be delicious.
- The Hearty Vegetarian Filling:
- Brown Rice & Black Beans: This classic combination creates a wholesome, satisfying, and complete protein base for our filling. This is a fantastic way to use up leftover cooked rice!
- The Flavor Base: The secret to a deep, rich, and savory flavor is to cook down the tomato paste with the sautéed onions and garlic, and to “bloom” the dry spices (chili powder and cumin) in the hot oil. These simple steps create a much more complex flavor than just stirring everything together.
- The Bright Finish: A final stir of fresh lime juice and zest at the very end is crucial for adding a burst of bright, zesty acidity that brings all the smoky and savory flavors to life.
- The Cheese: A generous sprinkle of shredded pepper jack cheese adds a wonderful, creamy texture and a delicious, mild, spicy kick.
Step-by-Step to the Best Stuffed Peppers
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Roast the Peppers
Step 1: First, preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Step 2: Prepare your bell peppers. Slice the 4 red bell peppers in half lengthwise and remove the seeds and the white membranes.
Step 3: Place the pepper halves, cut-side up, on the prepared baking sheet. Drizzle them with a little olive oil and sprinkle them with salt and pepper.
Step 4: Bake for 10 to 15 minutes, until the peppers are just beginning to soften. Tip out and discard any liquid that has pooled inside the peppers.
Pro Tip: This “par-baking” step is the number one secret to ensuring your final stuffed peppers are perfectly tender and not hard or raw.
Part 2: Make the Savory Rice and Bean Filling
Step 1: While the peppers are roasting, prepare your filling. In a large skillet, heat the 2 tablespoons of olive oil over medium heat.
Step 2: Add the 1 chopped medium yellow onion and the 1 finely chopped jalapeño. Cook, stirring occasionally, for about 5 minutes, until the onion has softened.
Step 3: Add the 4 chopped garlic cloves, the 2 tablespoons of tomato paste, the 2 teaspoons of chili powder, the 2 teaspoons of ground cumin, the 3/4 teaspoon of sea salt, and a few grinds of fresh black pepper. Cook for 3 more minutes, stirring constantly, until the tomato paste has darkened slightly and the spices are very fragrant.
Step 4: Remove the skillet from the heat and stir in the 1 1/2 cups of cooked brown rice, the 1 1/2 cups of cooked black beans, the 1 cup of corn, and the 2 tablespoons of fresh lime juice and 1 teaspoon of lime zest. Give the filling a final taste and season with any more salt and pepper if needed.
Part 3: Stuff the Peppers and Broil to Perfection
Step 1: Generously fill each of your par-baked pepper halves with the prepared rice and bean mixture.
Step 2: Top each of the stuffed peppers with a generous amount of the 1 cup of shredded pepper jack cheese.
Step 3: Turn your oven setting to broil. Place the baking sheet with the stuffed peppers under the broiler for 5 to 10 minutes, watching them very closely, until the cheese is beautifully melted, bubbly, and a light golden brown.
Garnish the finished dish with the 1/2 cup of fresh, chopped cilantro and serve immediately with salsa, avocado, and extra lime wedges.
The Best Healthy & Easy Vegetarian Stuffed Peppers
A hearty and flavorful recipe for vegetarian stuffed peppers with a Southwestern flair. In this dish, red bell peppers are halved and pre-baked until tender. A savory filling is made by sautéing onions, jalapeños, and garlic, then combining them with cooked brown rice, black beans, corn, and a blend of spices like chili powder and cumin. The pepper halves are generously stuffed with this mixture, topped with shredded pepper jack cheese, and then finished under the broiler until the cheese is melted and browned.
Ingredients
- 4 red bell peppers, halved lengthwise, seeds and membranes removed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 jalapeño pepper, stemmed and finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1 ½ cups cooked brown rice
- 1 ½ cups cooked black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1 teaspoon lime zest
- 1 cup shredded pepper jack cheese
- ½ cup chopped fresh cilantro, for garnish
- Salsa or guacamole, for serving (optional)
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Place the pepper halves, cut side up, on the baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until they begin to soften.
- While the peppers are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic. Cook, stirring occasionally, for 5 minutes, until softened.
- Add the tomato paste, chili powder, cumin, salt, and pepper. Cook for 3 more minutes, until the tomato paste darkens and the spices are fragrant.
- Remove the skillet from the heat and stir in the cooked brown rice, black beans, corn, lime juice, and lime zest. Season to taste with more salt and pepper.
- Assemble and Broil: Turn the oven setting to broil.
- Fill the pre-baked pepper halves with the rice and bean mixture. Top each pepper with the shredded pepper jack cheese.
- Place the stuffed peppers in a large baking dish and broil for 5 to 10 minutes, or until the cheese is melted and browned.
- Garnish with fresh cilantro and serve with salsa, guacamole, and lime wedges, if desired.
Notes
- Pre-baking the peppers before filling them is a key step that ensures they are perfectly tender in the finished dish.
- Using pre-cooked brown rice is a convenient shortcut that makes the filling come together quickly.
- The final step of broiling the peppers melts and browns the cheese topping quickly, so watch them carefully to prevent burning.
Storage and Make-Ahead Tips
These Vegetarian Stuffed Peppers are the perfect make-ahead meal for a week of delicious and healthy lunches or dinners.
- Make-Ahead: You can prepare the entire rice and bean filling up to 4 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. You can also par-bake your peppers. When you are ready to eat, simply fill the peppers and proceed with the final broiling step.
- Storage: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the stuffed peppers either before or after the final broil. Let them cool completely, then wrap them individually and store them in a freezer-safe container. They will keep in the freezer for up to 3 months.
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Creative Recipe Variations
- Add a Savory Protein: For a hearty, non-vegetarian version, you can brown about 1 pound of lean ground turkey or beef along with the onion at the beginning of the recipe.
- Use a Different Grain or Bean: If you’re not a fan of brown rice or black beans, you can easily substitute them with an equal amount of cooked quinoa, farro, or even some cauliflower rice for a lower-carb option. Pinto beans or kidney beans would also be fantastic.
- Use a Different Cheese: If you don’t like a spicy cheese, you can substitute the pepper jack with a classic sharp cheddar, a Monterey Jack, or a crumble of salty cotija or feta cheese on top after they have been broiled.
Enjoy The Ultimate Healthy Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. These classic Vegetarian Stuffed Peppers are a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly delicious. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for busy weeknights.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a stuffed pepper that is tender and not hard or crunchy?
The secret is to par-bake your pepper halves before you add the filling. By roasting the empty peppers for about 10-15 minutes first, you are giving them a crucial head start on cooking and ensuring that they will be perfectly soft and tender in the final, baked dish.
Q2: Can I make these stuffed peppers ahead of time for meal prep?
Yes, this is an absolutely perfect meal-prep recipe! You can prepare the filling completely and par-bake your peppers and store them in separate, airtight containers in the refrigerator for up to 4 days. This makes the final assembly and broiling a true, 10-minute dinner.
Q3: Can I freeze these stuffed peppers?
Yes, this is a fantastic freezer meal! For the best result, it is a great idea to assemble the stuffed peppers completely, but do not bake them. You can then wrap them individually in plastic wrap and foil and place them in a freezer-safe container. When you are ready to eat, you can bake them directly from frozen, just be sure to cover them with foil for the first 30-40 minutes and then uncover them for the final 15 minutes.
Q4: What is the best way to cut the peppers for stuffing?
This recipe calls for slicing them in half lengthwise, from the stem to the bottom. This creates two beautiful, stable “boats” that are very easy to fill and arrange on a baking sheet. The other common method is to slice off the tops of the peppers and stand them up, which is also a great option.
Q5: Are these stuffed peppers very spicy?
As written, this recipe has a mild to medium level of heat from the jalapeño pepper and the pepper jack cheese. If you would like a much milder dish, you can simply omit the jalapeño pepper and use a classic Monterey Jack or a mild cheddar cheese instead of the pepper jack.