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vegetarian stuffed peppers

Vegetarian Stuffed Peppers with Black Beans and Cheese Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 cup cooked brown or white rice
  • 1 can (14.5 oz) diced tomatoes, with their juices
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 1½ cups shredded sharp cheddar or Mexican blend cheese, divided
  • Fresh cilantro, for serving (optional)

Method
 

  1. Preheat the oven to 375°F (190°C). Halve the bell peppers lengthwise, remove seeds and membranes, and brush cut sides with 1 tbsp olive oil. Place in a 9x13‑inch baking dish cut side up, sprinkle with a pinch of salt, and bake 10 minutes. Set aside.
  2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic, cumin, and chili powder and cook 1 minute. Remove from heat.
  3. In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes with juices, onion mixture, remaining salt, pepper, and 1 cup of the cheese. Stir well.
  4. Spoon filling into the par‑baked pepper halves, mounding slightly. Top with the remaining ½ cup cheese.
  5. Bake until peppers are tender and cheese is melted and bubbly, 20 to 25 minutes. Let rest 5 minutes, garnish with cilantro, and serve.

Notes

Par‑baking ensures the peppers are tender all the way through. If you prefer a bit of crunch, you can skip that step and add 5 minutes to the final bake time. Leftovers keep well and reheat easily.