These Vegetarian Stuffed Bell Peppers with Rice are filled with fluffy rice, hearty black beans, sweet corn, tomatoes, onion, garlic, and warm spices, then baked until the peppers are tender and the cheese is melted and lightly golden. The filling is savory, slightly smoky, and easy to customize with whatever vegetables or cheese you have on hand.
This is a useful recipe for a weeknight dinner because most of the filling can be prepared in one skillet before the peppers go into the oven. It also works well for meal prep, and the colorful peppers make a naturally attractive dish for family dinners or casual gatherings.
Serve them with a simple green salad, avocado, or a spoonful of sour cream for an easy meal that feels complete without requiring a complicated cooking process.
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Recipe Snapshot
| Detail | Info |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 stuffed pepper halves |
| Course | Dinner |
| Cooking Method | Stovetop + Oven |
Why You’ll Want to Make This
- Simple ingredients: Rice, beans, vegetables, and pantry spices make up most of the filling.
- Colorful and appealing: Red, yellow, orange, or green peppers give the finished dish plenty of color.
- Easy weeknight dinner: The filling comes together in one skillet before baking.
- Customizable: Change the beans, vegetables, spices, or cheese to suit what you have.
- Good for leftovers: The stuffed peppers can be refrigerated and reheated for another meal.
- Make-ahead friendly: Prepare the filling and peppers ahead of time, then assemble and bake when needed.
Ingredients
For the Stuffed Peppers
- 6 medium bell peppers, red, yellow, orange, or green
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, drained if using canned or thawed if using frozen
- 3 cups cooked long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 1 tablespoon fresh lime juice
- 1 cup shredded Monterey Jack or cheddar cheese
- 2 tablespoons chopped fresh cilantro, plus more for serving
Optional Toppings
- Sliced avocado
- Sour cream or plain Greek yogurt
- Fresh cilantro
- Lime wedges
- Sliced green onions
- Salsa
Ingredient Notes
Bell peppers:
Use medium peppers that can stand upright in a baking dish. Red, yellow, and orange peppers have a naturally sweeter flavor, while green peppers have a slightly more savory taste. You can use one color or a mixture.
Cooked rice:
Long-grain white rice works well because it stays separate rather than becoming overly soft. Leftover cooked rice is especially convenient. Brown rice can also be used, although the texture will be a little chewier.
Black beans:
They add substance and a mild earthy flavor to the filling. Pinto beans are an easy substitute.
Corn:
Corn adds sweetness and a little texture. Frozen corn works just as well as canned corn once thawed.
Diced tomatoes:
Drain canned tomatoes before adding them so the filling does not become watery. Fresh diced tomatoes can also be used if they are firm and not overly juicy.
Smoked paprika:
A small amount gives the filling a mild smoky flavor. Regular paprika can be substituted if you prefer a softer flavor.
Cheese:
Monterey Jack melts smoothly, while cheddar gives the filling a stronger cheesy flavor. A Mexican-style shredded cheese blend also works.
Vegetable broth:
The broth adds moisture and helps the filling stay tender while baking. Use low-sodium broth if you want more control over the salt.
How to Make Vegetarian Stuffed Bell Peppers with Rice
1. Prepare the Bell Peppers
Preheat the oven to 375°F (190°C).
Wash and dry the bell peppers. Slice each pepper in half from top to bottom and remove the stems, seeds, and white membranes.
Place the pepper halves cut-side up in a lightly greased 9 × 13-inch baking dish.
If some peppers are uneven and tip over, trim a very small amount from the bottom without creating a hole. This helps them sit more securely.
2. Cook the Aromatics
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Do not let the garlic become dark brown because it can turn bitter.
3. Make the Rice Filling
Add the diced tomatoes, black beans, corn, cumin, smoked paprika, chili powder, oregano, salt, and black pepper to the skillet.
Stir everything together and cook for 2–3 minutes.
Add the cooked rice and vegetable broth. Stir gently until the rice is evenly mixed with the vegetables and seasonings.
Cook for another 3–4 minutes, stirring occasionally, until the filling is hot and the broth has mostly been absorbed.
Turn off the heat.
Stir in the lime juice and chopped cilantro. Taste the filling and add a little more salt if needed.
4. Fill the Peppers
Spoon the rice mixture evenly into the prepared bell pepper halves.
Pack the filling in gently, but do not press it down too firmly. Leaving the filling slightly loose helps keep the texture light.
Sprinkle the shredded cheese evenly over the tops.
5. Bake the Stuffed Peppers
Pour the remaining 1/2 cup vegetable broth into the bottom of the baking dish, around the peppers rather than directly over the filling.
Cover the dish tightly with aluminum foil.
Bake for 25 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the peppers are tender and the cheese is melted.
For slightly more color on the cheese, switch the oven to broil for 1–2 minutes at the end. Watch closely because the cheese can brown quickly.
The peppers are ready when a fork slides easily into the thickest part of the pepper and the filling is hot throughout.
6. Finish and Serve
Let the stuffed peppers rest for about 5 minutes before serving.
Top with fresh cilantro and serve with lime wedges. Add avocado, sour cream, salsa, or sliced green onions if desired.
A Small Cooking Tip
Do not skip the foil during the first part of baking. It traps steam inside the dish and helps the peppers soften without drying out the filling.
Recipe Tips
Use peppers that are similar in size
This helps them cook at roughly the same rate. Very large and very small peppers in the same dish may need different cooking times.
Don’t make the filling too wet
Drain the canned tomatoes and beans well. Excess liquid can make the rice filling mushy.
Use already-cooked rice
The recipe is designed around cooked rice. Freshly cooked rice or leftover rice both work, as long as it is cooked before being added to the filling.
Taste the filling before stuffing
The peppers themselves are mild, so make sure the rice mixture has enough seasoning before it goes into the oven.
Don’t overfill the peppers
A generous mound is fine, but packing the filling too tightly can make it harder for the center to heat evenly.
Let them rest before serving
Five minutes gives the filling a chance to settle and makes the peppers easier to serve without falling apart.
Add cheese at the right time
Covering the peppers first allows them to steam and soften. Removing the foil later lets the cheese melt and brown without becoming dry.
Use a baking dish that holds the peppers snugly
A dish where the peppers fit fairly close together helps keep them upright while baking.
Variations & Substitutions
Swap the beans
Use pinto beans, cannellini beans, or chickpeas instead of black beans.
Change the rice
Brown rice, basmati rice, or a cooked wild-rice blend can be used. Keep the total amount at about 3 cups cooked rice.
Add more vegetables
Finely diced zucchini, mushrooms, spinach, or chopped carrots can be added to the skillet with the onion.
Make them spicier
Add 1/2–1 teaspoon crushed red pepper flakes or a finely diced jalapeño to the onion and garlic.
Make them dairy-free
Leave out the cheese or use a dairy-free shredded cheese that melts well.
Change the cheese
Try mozzarella for a milder flavor, pepper Jack for heat, or a Mexican-style cheese blend for a more pronounced Southwestern flavor.
What to Serve With Vegetarian Stuffed Bell Peppers
Simple green salad:
A crisp salad with lettuce, cucumber, and a light lime dressing balances the warm stuffed peppers.
Avocado:
Sliced avocado adds a creamy contrast to the seasoned rice filling.
Salsa:
A spoonful of fresh tomato salsa adds acidity and extra freshness.
Roasted vegetables:
Roasted zucchini, broccoli, or cauliflower make an easy vegetable side.
Corn salad:
A chilled corn and tomato salad works especially well with the flavors in the filling.
Lime wedges:
A squeeze of fresh lime brightens the whole dish just before serving.
Make-Ahead, Storage & Reheating
Can you make them ahead?
Yes. Prepare the rice filling up to 1 day ahead and refrigerate it in an airtight container.
The peppers can also be cleaned and halved ahead of time. Keep them covered in the refrigerator until you’re ready to assemble.
For the best texture, assemble and bake the peppers within 24 hours.
Refrigerator storage
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
The stuffed peppers can be frozen, although the peppers will become softer after thawing.
For best results, allow them to cool completely before placing them in a freezer-safe container. Freeze for up to 2 months.
Reheating
For refrigerated leftovers, cover and reheat in a 350°F (175°C) oven for about 15–20 minutes, or until heated through.
Individual portions can also be reheated in the microwave.
If reheating frozen peppers, thaw them overnight in the refrigerator before reheating for more even results.
Vegetarian Stuffed Bell Peppers with Rice
Cuisine: Mexican-InspiredDifficulty: Easy6
pepper halves20
minutes40
minutes308
kcal57
minutesBell peppers filled with seasoned rice, black beans, corn, and tomatoes, topped with melted cheese and baked until tender — a colorful, easy vegetarian dinner.
Ingredients
6 medium bell peppers, red, yellow, orange, or green
1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup canned diced tomatoes, drained
1 cup canned black beans, drained and rinsed
1 cup corn kernels, drained or thawed
3 cups cooked long-grain white rice
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
½ cup vegetable broth
1 tablespoon fresh lime juice
1 cup shredded Monterey Jack or cheddar cheese
2 tablespoons chopped fresh cilantro, plus more for serving
Directions
- Preheat oven to 375°F. Halve peppers, remove seeds and membranes, and place cut-side up in a greased baking dish.
- Cook onion in olive oil for 4-5 minutes until softened, then add garlic and cook 30 seconds
- Add tomatoes, black beans, corn, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir in rice and vegetable broth, cook 3-4 minutes until hot. Remove from heat, stir in lime juice and cilantro.
- Spoon the rice mixture into the pepper halves and sprinkle shredded cheese on top.
- Pour remaining broth around the peppers in the dish. Cover with foil and bake 25 minutes. Uncover and bake another 10-15 minutes until tender and cheese is melted.
- Rest 5 minutes, then top with cilantro and serve with lime wedges.
FAQs
Can I use brown rice instead of white rice?
Yes. Use the same amount of cooked brown rice. The filling will have a slightly firmer, chewier texture.
Can I use uncooked rice?
No. This recipe is written for cooked rice. Uncooked rice requires additional liquid and cooking time and would change the recipe.
Can I make Vegetarian Stuffed Bell Peppers with Rice ahead of time?
Yes. Prepare the filling up to one day ahead and refrigerate it. Assemble the peppers shortly before baking.
Can I use different colored bell peppers?
Absolutely. Red, yellow, orange, and green bell peppers all work. You can use a mixture for a colorful presentation.
How can I make the stuffed peppers spicier?
Add diced jalapeño, red pepper flakes, hot salsa, or pepper Jack cheese to the filling.
Can I make these stuffed peppers without cheese?
Yes. Simply leave out the cheese or use your favorite dairy-free cheese alternative.
Can I freeze stuffed bell peppers?
Yes. They can be frozen for up to about 2 months. The peppers may be softer after thawing, but the filling reheats well.
What can I serve with stuffed bell peppers?
A green salad, avocado, salsa, roasted vegetables, or a simple corn salad all pair naturally with the seasoned rice filling.
