Introduction

These easy vegetarian stuffed bell peppers are a colorful and flavorful meal that’s perfect for weeknights. Filled with a savory mixture of rice, vegetables, and spices, they’re both satisfying and nutritious. Customize with your favorite cheese or enjoy them dairy-free.

The image shows a black baking tray holding four stuffed bell pepper halves, two green and two yellow, all filled with a creamy mixture topped with melted golden-brown cheese that has some darker crispy spots. Each pepper half has visible layers: a base of cooked rice mixed with small pieces of meat and herbs, topped with a thick layer of bubbly, slightly browned cheese. The stuffing includes bright green herb sprinkles and small bits of red tomato or pepper visible throughout, adding color contrast. The tray sits on a white marbled surface with some chopped greens scattered around, and a few blurred tomatoes in the background. 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 in boiling water for 2-3 minutes.
Step 2: Heat olive oil in a large skillet over medium heat. Sauté the diced onions and minced garlic until fragrant, about 2 minutes.
Step 3: Add the diced zucchini and mushrooms to the skillet. Cook until tender, approximately 5 minutes.
Step 4: Stir in the drained diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Cook for an additional 3 minutes, then mix the vegetable mixture with the cooked rice until well combined. Adjust seasoning to taste.
Step 5: Place the prepared bell peppers upright in a baking dish. Fill each pepper generously with the rice and vegetable mixture. If desired, top with shredded cheese.
Step 6: 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 7: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden. Remove from the oven and let cool slightly.
Step 8: Garnish with fresh parsley or cilantro before serving.

Tips & Variations

For a vegan version, omit the cheese or use a plant-based alternative.
Try adding cooked corn or diced carrots to the filling for extra texture and flavor.
Use quinoa or couscous instead of rice for a different grain option.
If you like spicy food, add a pinch of cayenne pepper or a dash of hot sauce to the filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave until hot. For best texture, avoid microwaving the peppers for too long to prevent them from becoming soggy.

How to Serve

The image shows a baking pan with four stuffed bell peppers, two green and two yellow, each cut in half and filled with a mixture of rice, chopped vegetables, and ground meat. Each pepper half is topped with melted, golden-brown cheese that is bubbly and slightly crispy in spots, and small pieces of fresh green herbs are sprinkled on top. One green pepper half also has a small red slice of tomato or pepper visible under the cheese. The baking pan sits on a white marbled surface with some scattered herbs around the edges, and there are whole tomatoes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers a day in advance and store them in the refrigerator. Bake them when you’re ready to serve.

Can I freeze vegetarian stuffed peppers?

Absolutely. Wrap individual peppers tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.