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Vegetarian Stuffed Bell Peppers

A quick and colorful weeknight dinner option, these vegetarian stuffed bell peppers are filled with rice, beans, corn, and spices, perfect for busy families seeking healthy and delicious meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bell peppers Choose peppers that sit flat
  • 1 cup cooked rice Use warm cooked rice for easier mixing
  • 1 cup black beans Drained and rinsed
  • 1 cup corn
  • 1 small onion, diced
  • 2 cloves garlic, minced
Spices and seasonings
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
Optional toppings
  • 1 cup shredded cheese Optional, can substitute with dairy-free alternative
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
  2. In a skillet, sauté the onion and garlic until translucent.
  3. Add cooked rice, black beans, corn, cumin, paprika, salt, and pepper to the skillet, stirring to combine.
  4. Stuff each bell pepper with the rice mixture, pressing it down gently.
  5. Place the stuffed peppers in a baking dish and sprinkle cheese on top if desired.
Baking
  1. Cover with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 10 minutes until peppers are tender and cheese is bubbly.
  3. Garnish with fresh cilantro before serving.

Notes

Let peppers cool to room temperature before storing. They can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat in the oven or microwave.