Vegetarian stuffed peppers recipe

Of all the recipes that have become a staple in my kitchen, this vegetarian stuffed peppers recipe holds a special place. I first made it on a whim for a “Meatless Monday” dinner, slightly worried my family, who are accustomed to heartier, meat-based meals, might find it lacking. I couldn’t have been more wrong. The moment these vibrant, cheese-topped peppers came out of the oven, filling the house with the incredible aroma of taco seasoning and roasted vegetables, I knew I had a winner. My husband took one bite and his eyes widened. “This is vegetarian?” he asked, already reaching for a second helping. Even my picky teenager, who usually pushes vegetables around her plate, devoured her entire portion and asked when we could have them again. It’s that satisfying blend of tender-sweet peppers, a robust, savory filling of seasoned rice and beans, and a glorious melted cap of spicy pepper jack cheese that makes this dish so universally loved. It’s become our go-to for a healthy weeknight meal that feels like a special treat, proving that a plant-based dinner can be just as comforting, filling, and delicious as any other.

Ingredients

The beauty of this vegetarian stuffed peppers recipe lies in its use of simple, wholesome pantry staples. Each component plays a crucial role in building layers of flavor and texture. Let’s break down what you’ll need and why it works so perfectly.

• 1 tablespoon extra-virgin olive oil, plus more for greasing: We start with a high-quality extra-virgin olive oil. This is used not only to grease the baking dish, preventing the peppers from sticking, but also as the base for sautéing our aromatics. Its fruity, slightly peppery notes provide a wonderful flavor foundation. If you don’t have EVOO, a regular olive oil, avocado oil, or another neutral cooking oil will work just fine.
• 5 large red bell peppers: The star of the show! Red bell peppers are the ideal choice for this recipe. When roasted, they become incredibly sweet and tender, beautifully complementing the savory, spicy filling. Look for peppers that are large, firm, and have a relatively flat bottom so they can sit upright in the baking dish. While you can use other colors like yellow or orange, which are also sweet, green bell peppers will lend a more bitter, grassy flavor that might not be to everyone’s liking. We use four for stuffing and one for dicing into the filling, ensuring that delicious pepper flavor is woven throughout the entire dish.
• ½ medium yellow onion, diced: A fundamental building block of flavor. A yellow onion, when diced and softened in olive oil, provides a sweet, aromatic base that elevates the entire filling. Its mellow flavor profile allows the other spices and ingredients to shine.
• 1 cup uncooked long grain white rice: This is the hearty core of our filling. Long grain white rice cooks up fluffy and separate, perfectly absorbing the vegetable stock and flavors from the tomatoes and spices. It provides the satisfying substance that makes these peppers a complete meal.
• 1 teaspoon sea salt: Essential for enhancing all the other flavors. We use sea salt for its clean taste, but kosher salt or regular table salt can be substituted. Remember to taste the filling before stuffing the peppers, as you may want to adjust the seasoning based on the saltiness of your stock and taco seasoning.
• 1 ⅔ cups vegetable stock: This is the liquid that will cook our rice and infuse it with a deep, savory flavor. Using vegetable stock instead of water makes a significant difference in the final taste of the filling. Opt for a low-sodium version if you want more control over the salt levels.
• 1 (14.5-ounce) can diced tomatoes: These add moisture, a touch of acidity, and a rich umami flavor to the rice mixture. Don’t drain them! The juices are crucial for cooking the rice and creating a saucy, cohesive filling. For an extra layer of smoky flavor, consider using fire-roasted diced tomatoes.
• 4 green onions, white and green parts chopped: Green onions, or scallions, add a fresh, mild oniony bite that brightens up the entire dish. We use both the white and green parts for a full spectrum of flavor and a pop of color.
• 2 tablespoons Taco Seasoning, homemade or store-bought: This is our powerhouse flavor blend. A good taco seasoning brings together chili powder, cumin, paprika, garlic powder, and oregano for that classic, zesty, slightly smoky taco flavor. Using a pre-made packet is a fantastic time-saver, but a homemade blend allows you to customize the spice and salt levels to your exact preference.
• 1 (15-ounce) can black beans, drained and rinsed: Black beans add a wonderful creamy texture, a boost of plant-based protein, and fiber, making the dish even more substantial and satisfying. It’s important to drain and rinse them well to remove the starchy canning liquid, which can sometimes have a metallic taste and add excess sodium.
• 1 cup frozen corn, thawed: The corn introduces delightful pops of sweetness and a pleasant texture that contrasts beautifully with the creamy beans and fluffy rice. Frozen corn is incredibly convenient and often sweeter and more tender than canned.
• 1 cup shredded pepper jack cheese: This is the finishing touch that brings everything together. Pepper jack cheese melts beautifully and has flecks of jalapeño or habanero peppers, adding a gentle, creamy heat that perfectly complements the taco seasoning. It creates that irresistible, bubbly, golden-brown crust that everyone loves.
• Minced fresh cilantro, (optional): For those who enjoy it, fresh cilantro adds a final burst of fresh, citrusy, and herbaceous flavor. It’s the perfect garnish to cut through the richness of the cheese and the savory filling. If you’re not a fan of cilantro, fresh parsley or even a dollop of sour cream would be a great alternative.

Instructions

Follow these step-by-step instructions to create the most delicious and satisfying vegetarian stuffed peppers. The process is straightforward and involves creating a flavorful filling, stuffing the prepared peppers, and baking them to tender, cheesy perfection.

Step 1: Prepare the Oven and Baking Dish

First things first, let’s get the oven ready. Preheat your oven to 400°F (200°C) and ensure a rack is positioned in the center. This central placement ensures even heat distribution, so the tops of your peppers won’t burn before the bottoms are fully cooked. Take a 9 x 13-inch baking dish or a large, rimmed sheet pan and lightly grease it with olive oil. This simple step is crucial to prevent the peppers from sticking to the bottom, making for easy serving and cleanup.

Step 2: Prepare the Bell Peppers

Now, let’s prep our main vessels. Select one of the five bell peppers to be part of the filling. Trim the top and bottom, remove the seeds and white ribs, and finely dice the flesh. Set this aside. For the remaining four peppers, carefully slice them in half lengthwise, from the stem down to the base. Try to keep the stems intact on each half, as they create a lovely, rustic presentation and act as a little handle. Use a small spoon or your fingers to scoop out all the seeds and white membranes from inside the pepper halves. You want a clean, hollowed-out space ready for the delicious filling.

Step 3: Cook the Flavorful Rice Filling

Place a large skillet or a Dutch oven over medium heat. Add the tablespoon of extra-virgin olive oil. Once the oil begins to shimmer and glisten, it’s hot enough. Add the diced yellow onion and cook, stirring occasionally with a wooden spoon, until it has softened and become translucent, which should take about 4 minutes. This process mellows the onion’s flavor, making it sweet and aromatic.

Next, stir in the uncooked long grain white rice and the sea salt. Continue to stir for about a minute, allowing the rice grains to toast slightly in the hot oil. This step enhances the nutty flavor of the rice and helps the grains remain more separate after cooking.

Now, pour in the vegetable stock and the entire can of undrained diced tomatoes. Add the chopped green onions, the taco seasoning, and the diced bell pepper you prepared earlier. Stir everything together to combine. Increase the heat to high and bring the entire mixture to a rolling boil.

Once it’s boiling, immediately reduce the heat to the lowest setting on your stovetop. Cover the skillet tightly with a lid and let it simmer gently. It is very important not to lift the lid during this time. Let it cook for about 25 minutes, or until the rice is tender and has absorbed most of the liquid. After 25 minutes, remove the skillet from the heat. Take off the lid and fluff the rice with a fork. Gently stir in the rinsed black beans and the thawed corn. The residual heat will warm them through perfectly without making them mushy.

Step 4: Assemble and Bake the Peppers

Arrange the eight pepper halves, cut side up, in your prepared baking dish. They should be snug but not overly crowded. Using a large spoon, carefully fill each pepper half with the rice, bean, and corn mixture. Mound the filling generously, as it will settle slightly during baking.

Once all the peppers are filled, sprinkle the shredded pepper jack cheese evenly over the top of each one. Be generous here! The cheese will melt into a delicious, gooey, and slightly spicy blanket.

Carefully place the baking dish into the preheated 400°F oven. Bake, uncovered, for about 40 minutes. You’ll know they’re ready when the peppers are tender (easily pierced with a fork), the filling is heated through, and the cheese on top is completely melted, bubbly, and starting to turn golden brown in spots.

Step 5: Garnish and Serve

Remove the baking dish from the oven and let the peppers rest for a few minutes. This allows them to cool down just enough to be handled and for the filling to set. If you’re using it, sprinkle the minced fresh cilantro over the top for a burst of color and fresh flavor. Serve the vegetarian stuffed peppers warm and enjoy!

Nutrition Facts

Understanding the nutritional profile of your meals is an important part of a healthy lifestyle. This recipe is not only delicious but also packed with wholesome ingredients.

• Servings: This recipe makes 4 servings.
• Calories per serving: Approximately 319 calories.

Please note that these nutritional values are an estimate and can vary based on the specific ingredients you use, such as the type of cheese, vegetable stock (low-sodium vs. regular), and any modifications you make to the recipe. This dish is a fantastic source of fiber from the beans and vegetables, plant-based protein, and essential vitamins, particularly Vitamin C from the bell peppers. It’s a well-rounded meal that is both satisfying and nourishing.

Preparation Time

This recipe is perfect for a weeknight dinner, with a straightforward process that is mostly hands-off once the peppers are in the oven.

• Prep Time: 20 minutes. This includes washing and chopping the vegetables, preparing the peppers, and getting the filling started on the stovetop.
• Cook Time: 1 hour 20 minutes. This total cook time is broken down into about 25 minutes for the rice filling to simmer on the stove and 40 minutes of baking time in the oven, plus the initial sautéing time.

How to Serve

These vegetarian stuffed peppers are a fantastic all-in-one meal, but they can also be dressed up with a variety of toppings and sides to create a complete and festive feast. Here are some wonderful ways to serve them:

• Create a Toppings Bar: Let everyone customize their own pepper. Set out small bowls of delicious toppings.
  • Cool and Creamy: A dollop of sour cream, plain Greek yogurt, or a dairy-free cashew cream.
  • Fresh and Zesty: Diced avocado or a scoop of guacamole, your favorite salsa (pico de gallo is excellent), and extra fresh cilantro.
  • A Little Heat: Sliced fresh or pickled jalapeños or a few dashes of your favorite hot sauce.
  • Crunchy Texture: A sprinkle of crushed tortilla chips or toasted pepitas (pumpkin seeds) on top just before serving.
• Pair with a Simple Side Salad: The richness of the cheesy, filled peppers is beautifully balanced by a light and crisp side salad.
  • Toss mixed greens with a simple lime vinaigrette.
  • A simple chopped salad with romaine, cucumber, and tomato works wonderfully.
• Serve with Complementary Sides: If you’re looking to make the meal even heartier, consider these options.
  • A side of Mexican Street Corn (Elote) off the cob.
  • Warm cornbread or flour tortillas.
  • A small bowl of Stuffed Pepper Soup or a simple black bean soup for a soup-and-main course combination.
• Beverage Pairings:
  • A crisp Mexican lager or a light pilsner.
  • A chilled glass of Sauvignon Blanc or a dry rosé.
  • For a non-alcoholic option, a sparkling limeade or a classic agua fresca would be refreshing.

Additional Tips

To ensure your stuffed peppers turn out perfectly every time, here are five additional tips from our kitchen to yours:

1. For Softer Peppers, Par-Bake Them: If you prefer your bell peppers to be exceptionally soft and tender rather than tender-crisp, you can give them a head start. Arrange the empty, halved peppers in the baking dish, drizzle with a little olive oil, and bake at 400°F for 15-20 minutes while you prepare the filling. Then, proceed with filling and baking as directed, possibly reducing the final bake time by about 10 minutes.
2. Make-Ahead for Easy Weeknights: This recipe is a fantastic candidate for meal prep. You can prepare the entire rice and bean filling up to 3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply stuff the fresh peppers, top with cheese, and bake. This turns a 1.5-hour process into a simple 45-minute “heat and eat” meal.
3. Freezing for Future Feasts: Double the batch and freeze half for a future dinner. You can freeze them either cooked or uncooked. To freeze uncooked, stuff the peppers but don’t add the cheese. Flash freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be baked from frozen, adding about 20-30 minutes to the baking time (add the cheese during the last 20 minutes). To freeze cooked peppers, let them cool completely, wrap individually, and freeze. Reheat in the oven until warmed through.
4. Customize Your Filling: Don’t be afraid to get creative and use what you have on hand. You can easily add other vegetables to the filling, such as sautéed mushrooms, zucchini, or spinach. For a protein boost, consider adding a can of rinsed lentils or some plant-based ground “meat,” browning it along with the onions at the beginning.
5. Get That Perfect Cheesy Crust: For an extra golden, bubbly cheese topping, switch your oven to the broiler setting for the last 1-2 minutes of cooking. Watch it very carefully, as cheese can go from perfectly browned to burnt in a matter of seconds. This final blast of high heat gives the top that irresistible, restaurant-quality finish.

FAQ Section

Here are answers to some of the most frequently asked questions about making this vegetarian stuffed peppers recipe.

1. Can I make this recipe vegan?
Absolutely! This recipe is very easy to adapt for a vegan diet. There are only two ingredients you need to swap. First, ensure your vegetable stock is certified vegan (most are, but it’s good to check). Second, simply replace the shredded pepper jack cheese with your favorite brand of dairy-free shredded cheese. Many vegan “Mexican blend” or “cheddar” style shreds would work beautifully and melt nicely in the oven.

2. What other grains can I use besides white rice?
This recipe is incredibly versatile when it comes to the grain. You can easily substitute other grains, but you will likely need to adjust the liquid amount and cooking time.

• Brown Rice: Use the same amount of liquid but increase the simmering time to 40-45 minutes.
• Quinoa: Quinoa cooks much faster. Use 1 cup of quinoa to 2 cups of vegetable stock and simmer for about 15-20 minutes.
• Farro or Barley: These hearty grains will need a longer cooking time, similar to brown rice, around 40-50 minutes.
• Cauliflower Rice: For a low-carb option, you can stir in 3-4 cups of cauliflower rice at the very end with the beans and corn, cooking just long enough to heat it through. You would not need the vegetable stock for this variation.

3. My stuffed peppers sometimes turn out watery at the bottom. How can I prevent this?
This is a common issue, as bell peppers naturally release a lot of water as they cook. There are a few ways to combat this. First, the par-baking tip mentioned above can help, as it allows some of the water to cook off before you add the filling. Second, ensure your rice filling isn’t overly wet to begin with; it should be moist, but not soupy. Finally, you can try propping the peppers up on a wire rack placed inside your baking dish, which allows the liquid to collect underneath instead of making the pepper bottoms soggy.

4. How do I store and reheat leftovers?
Leftover stuffed peppers are fantastic! To store them, let them cool to room temperature and then place them in an airtight container in the refrigerator for up to 4 days. The best way to reheat them is in the oven or a toaster oven. Place them in a baking dish, cover loosely with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can remove the foil for the last few minutes to re-crisp the cheese. While you can use a microwave, it may make the pepper a bit softer and the filling less fluffy.

5. I want to add more protein. What are some good vegetarian options?
This recipe is already a good source of protein from the black beans and cheese, but you can certainly bulk it up further.

• Lentils: Add one 15-ounce can of brown or green lentils (rinsed and drained) along with the black beans.
• Plant-Based Crumbles: Sauté 8-10 ounces of your favorite plant-based ground “meat” with the onions until browned, then proceed with the recipe.
• Chopped Mushrooms: Finely chop and sauté 8 ounces of cremini mushrooms with the onions until they have released their liquid and started to brown. This adds a savory, “meaty” depth of flavor and texture.
• Tofu or Tempeh: Crumble a block of extra-firm tofu or tempeh and brown it with the onions for a substantial protein boost.

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