Go Back
Vegetarian cooking has gained immense popularity in recent years, and for good reason. With a focus on plant-based ingredients, this culinary style highlights the vibrant colors, flavors, and nutritional benefits of fruits, vegetables, grains, and legumes. One standout dish that embodies these principles is Vegetarian Stuffed Bell Peppers. This dish not only presents a feast for the eyes with its bright, colorful ingredients, but it also serves as a wholesome meal packed with essential nutrients.

Healthy Vegetarian Stuffed Bell Peppers with Rice Recipe

Discover the vibrant world of Vegetarian Stuffed Bell Peppers, a colorful dish bursting with nutrients and flavor! Perfect for meal prep or weeknight dinners, these customizable peppers are packed with grains, veggies, and legumes. Enjoy the health benefits of bell peppers and the protein from black beans, all topped with a blend of spices for a delightful taste. Join the plant-based movement and elevate your cooking with this fun, creative recipe! #VegetarianRecipes #StuffedPeppers #HealthyEating #MeatlessMonday #PlantBased #Foodie #MealPrep #ColorfulCuisine
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup cooked rice (brown or white)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (optional, use vegan cheese for a fully plant-based option)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a skillet, sauté the chopped onion and minced garlic over medium heat until softened (about 5 minutes).

        Stir in the cooked rice, black beans, corn, cumin, paprika, salt, and pepper. Mix well until heated through.

          Add the diced tomatoes to the mixture and stir until combined.

            Spoon the rice and bean mixture into each bell pepper, packing it in gently but firmly.

              If using cheese, sprinkle the shredded cheese on top of the stuffed peppers.

                Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.

                  Garnish with fresh cilantro or parsley before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4