Vegetarian Stuffed Peppers Recipe – Love and Lemons

These stuffed peppers are a vegetarian dinner that everybody will love! They’re crammed with rice and beans and topped with a melty layer of cheese.

These stuffed peppers deserve a spot in your dinner rotation! They’re the proper mixture of comforting and contemporary, crammed with a scrumptious mix of rice and beans and topped with melty cheese. Sure, they’re vegetarian, however these stuffed peppers are so tasty that everybody—meat eaters included!—will love them.

I’ve shared different stuffed peppers recipes on the weblog earlier than, however this one is fingers down my favourite. Right here’s why:

1. The filling is so darn flavorful. It begins with a base of hearty brown rice, with black beans for protein and corn kernels for crunch. Onions, garlic, and tomato paste make it good and savory, and chili powder and cumin add earthy taste and warmth. YUM!
2. It’s nice for meal prep. Make the rice filling a day or two prematurely and retailer it in an hermetic container within the fridge. That means, you’ll be able to rapidly assemble the peppers for a simple weeknight meal.
3. It’s wholesome! These stuffed bell peppers are full of plant-based protein, fiber, and, in fact, contemporary veggies. Seconds, anybody?

Let’s prepare dinner!

Easy methods to Make Stuffed Peppers

This vegetarian stuffed peppers recipe has three important steps:

1. Roasting the peppers. Baking the peppers on their very own earlier than including the filling provides them the proper tender texture.
2. Making the filling. It comes collectively in a couple of minutes on the stovetop.
3. Assembling and baking the peppers. You’ll stuff the peppers with the rice filling and broil till the cheese is melted and browned.

Discover the whole recipe with measurements under.

Roasting the Peppers

Step one on this recipe is roasting the peppers. It takes simply 10 minutes, and it provides them the proper tender texture.

Any candy bell peppers work effectively right here. I usually use purple, however be at liberty to make use of different colours in case you like. Orange and yellow peppers would each be scrumptious. Simply keep away from inexperienced ones—they’re not candy sufficient for this recipe.

Slice them in half vertically, take away the membranes and seeds, and place them minimize facet up on a baking sheet. Drizzle with oil and season with salt and pepper, then bake at 450°F till the peppers are tender.

After roasting, tip out any liquid that swimming pools contained in the peppers, and set them apart when you make the stuffing.

Making the Filling

Whereas the peppers roast, make the filling. When you don’t have already got cooked brown rice readily available, begin by getting ready it. (See the tip under!)

When it’s prepared, sauté the onions, jalapeño, and garlic till softened. Then, add the tomato paste and spices. Prepare dinner till the tomato paste darkens and the spices are aromatic, about 3 minutes.

Take away the pan from the warmth and stir within the rice, beans, and corn. Add contemporary lime juice and zest for a burst of vibrant taste. Season to style.

Lastly, assemble and bake!

Stuff the peppers with the rice combination and prime with the cheese.

Broil till the cheese is melted and browned, 5 to 10 minutes.

Garnish with contemporary cilantro, and serve!

Discover the whole recipe with measurements under.

What to Serve with Stuffed Peppers

Wish to make these vegetarian stuffed peppers much more flavorful? Serve them with sliced avocado or guacamole and your favourite salsa!

The peppers are a satisfying meal on their very own, however in case you’re on the lookout for one thing to serve on the facet, you’ll be able to’t go unsuitable with any of those recipes:

Extra Simple Vegetarian Recipes

When you love these stuffed bell peppers, attempt considered one of these simple vegetarian recipes subsequent:

Vegetarian Stuffed Peppers

Prep Time: 30 minutes minutes

Prepare dinner Time: 30 minutes minutes

Whole Time: 1 hour hr

Serves 4

These wholesome stuffed peppers are crammed with a flavorful mixture of rice, beans, and greens and topped with melty cheese. They’re naturally gluten-free; see the notes under to make them vegan.

• 4 purple bell peppers, halved lengthwise, seeds and membranes eliminated
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 medium yellow onion, chopped
• 1 jalapeño pepper, stemmed and finely chopped
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons floor cumin
• ¾ teaspoon sea salt, plus extra for sprinkling
• Freshly floor black pepper
• 1½ cups cooked brown rice
• 1½ cups cooked black beans, drained and rinsed
• 1 cup corn kernels, contemporary or frozen
• 2 tablespoons contemporary lime juice, plus wedges for serving
• 1 teaspoon lime zest
• 1 cup shredded pepper jack cheese*
• ½ cup chopped contemporary cilantro
• Salsa, non-compulsory, for serving
• Avocado, or guacamole, non-compulsory, for serving

Prepare dinner ModeStop your display from going darkish

• Preheat the oven to 450°F and line a baking sheet with parchment paper.

• Place the peppers, minimize facet up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or till tender. Tip out and discard any liquid that swimming pools contained in the peppers. Set the peppers apart when you put together the filling.

• Warmth the olive oil in a big skillet over medium warmth. Add the onion, jalapeño, and garlic and prepare dinner, stirring often, for five minutes, or till softened. Add the tomato paste, chili powder, cumin, salt, and pepper and prepare dinner for 3 minutes, or till the tomato paste darkens and the spices are aromatic.

• Take away from the warmth and stir within the brown rice, black beans, corn, and lime juice and zest. Season to style.

• Fill the peppers with the rice combination and prime with the cheese. Place in a big baking dish and broil for five to 10 minutes, or till the cheese is browned.

• High with contemporary cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.

*To make vegan stuffed peppers, change the pepper jack along with your favourite vegan cheese shreds. You may also omit the cheese and serve the peppers with avocado and chipotle sauce. No have to broil the peppers in that case.