These vegetarian stuffed peppers are filled with a delicious black bean, corn, and rice mixture and baked to perfection topped with monterey jack cheese!
These vegetarian stuffed peppers are one of our favorite Mexican inspired meatless dinners.
Filled with a hearty black bean, corn, and rice filling and topped with freshly grated cheese, they are so flavorful!
Some of our favorite Mexican inspired dinners include mexican rice casserole, vegetarian enchiladas, and sweet potato tacos.
Eating Mexican meals as a vegetarian is so easy to do and you can make so many different tasty dishes.
These stuffed peppers are so fresh and cooked to the perfect tenderness.
Ingredients needed to make stuffed bell peppers
- whole bell peppers: any color
- garlic cloves and onion
- olive oil
- black beans
- corn
- cooked white rice
- cilantro: freshly chopped
- seasonings: chili powder, cumin, paprika, salt
- lime juice: freshly squeezed
- monterey jack cheese: freshly grated from a block
How to make vegetarian stuffed peppers
Step 1: Wash and cut the bell peppers in half down through the middle of the stem and clean out the insides.
Step 2: Drizzle the pepper halves lightly with olive oil and sprinkle with salt.
Use your hands to rub the oil into the peppers and place them on a baking sheet.
Should peppers be precooked before stuffing?
Yes, you need to pre-bake your bell pepper before stuffing. This ensures that they are the perfect tenderness.
Step 3: Bake the pepper halves on a baking sheet at 425 degrees for 20 minutes.
While those are cooking, go ahead and cook your rice also. You can do this on the stovetop or in a rice cooker.
Step 4: While those are baking, in a large skillet, add the olive oil, onion, and garlic.
Cook over medium heat for 7-8 minutes, until the onion is translucent.
Step 5: Add the frozen corn and black beans. Stir for 5 minutes, until the corn is thawed.
Step 6: In the skillet (if it’s big enough) or a mixing bowl, and add the rice, chili powder, cumin, paprika, salt, cilantro, lime juice, and ½ cup of the monterey jack cheese to the black bean and corn filling.
Stir well to combine the vegetarian stuffed pepper filling.
Step 7: After the bell pepper halves have finished baking drain off any liquid.
Step 8: Stuff the bell pepper halves with the filling.
Step 9: Top the peppers with the remaining fresh grated monterey jack cheese.
Step 10: Bake the stuffed pepper halves at 425 for 15-20 minutes, until the cheese is browned and bubbly on top.
How to serve
We love to serve these vegetarian stuffed peppers with all of our favorite toppings. Here are some ideas for serving:
- sour cream
- fresh lime juice
- avocado slices
- guacamole
- salsa
How to reheat
These vegetarian stuffed peppers reheat so well and make great leftovers!
To reheat, place the peppers on a baking sheet and bake at 400 degrees until heated through.
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These vegetarian stuffed peppers are one of our favorite mexican inspired dinner recipes and a delicious flavorful and filling meatless dinner!
Vegetarian Stuffed Peppers
These vegetarian stuffed peppers are filled with a delicious black bean, corn, and rice mixture and baked to perfection topped with monterey jack cheese!
Ingredients
- 5 bell peppers: any color
- 10 cloves of garlic, minced
- 1 yellow onion, diced
- 1 tablespoon olive oil
- ¼ cup cilantro, chopped
- 1 can of black beans, drained
- 1 ½ cups cooked white rice
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 ½ teaspoons cumin
- ¼ teaspoon paprika
- 1 ¼ teaspoon salt
- 8 oz monterey jack cheese, freshly grated
- ½ lime, juiced
Instructions
- Cut the peppers in half down through the middle of the stem and clean out the insides
- Drizzle the peppers lightly with olive oil and sprinkle with salt. Use your hands to rub the oil into the peppers
- Bake the pepper halves on a baking sheet at 425 degrees for 20 minutes
- While those are baking, cook the rice on the stove top, or in a rice cooker.
- In a large skillet, add 1 tablespoons of olive oil, the onion, and the garlic. Cook over medium heat for 7-8 minutes, until the onion is translucent
- Add the frozen corn and black beans. Stir for 5 minutes, until the corn is thawed
- In the skillet (if it’s big enough) or transfer to a mixing bowl and add the cooked rice, chili powder, cumin, paprika, salt, cilantro, lime juice, and ½ cup of the monterey jack cheese.
- Drain any liquid from the bell peppers after the 20 minutes cook time is done, then stuff with the rice mixture
- Top the peppers with the remaining fresh grated monterey jack cheese
- Bake the vegetarian stuffed pepper halves at 425 for 15-20 minutes, until the cheese is browned and bubbly
- Serve topped with fresh squeezed lime, diced avocado, sour cream, or toppings of choice
Nutrition Information:
Yield:
5Serving Size:
2 halvesAmount Per Serving: Calories: 422Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 1161mgCarbohydrates: 49gFiber: 10gSugar: 6gProtein: 20g