Zesty Mexican Vegetarian Stuffed Peppers: A Protein-Packed Meatless Meal

Mexican Vegetarian Stuffed Peppers

Vegetarian stuffed peppers are a vibrant, crowd-pleasing dinner packed with protein-rich beans, fluffy rice, and tangy tomatoes—all seasoned with classic Mexican spices for a zesty, meatless meal.

Why You’ll Love These Vegetarian Stuffed Peppers

• Colorful & Nutritious: Bell peppers add vitamin C and an eye-catching presentation.
• Protein-Packed: Black beans and cheese deliver satisfying plant-based protein.
• Customizable: Swap rice for quinoa or use vegan cheese for a dairy-free twist.
• Make-Ahead Friendly: Prep filling in advance and bake just before serving.

Ingredients for Flavor-Packed Vegetarian Stuffed Peppers

• 4 large bell peppers (any color), halved lengthwise and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked long-grain rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar or Mexican cheese blend
• Fresh cilantro leaves, for garnish

Step-by-Step Instructions: How to Make Vegetarian Stuffed Peppers

1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough for all pepper halves.
2. Arrange the bell pepper halves cut-side up in the prepared dish.
3. In a large skillet over medium heat, warm the olive oil. Add diced onion and sauté for 3–4 minutes until translucent.
4. Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
5. Add cooked rice, black beans, and drained tomatoes to the skillet. Season with salt and pepper, stirring until everything is evenly coated.
6. Spoon the rice-and-bean mixture into each pepper half, packing gently.
7. Bake stuffed peppers, uncovered, for 30 minutes or until the peppers begin to soften.
8. Remove from oven, sprinkle shredded cheese evenly on top, and return to bake for an additional 10 minutes until cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

Tips & Variations for Perfect Stuffed Peppers

• Spice Level: Add a pinch of cayenne or chopped jalapeño for heat.
• Grain Swap: Use quinoa or cauliflower rice to change up the texture and boost nutrition.
• Vegan Option: Replace cheese with vegan shredded cheese and use a touch more olive oil.
• Meal Prep: Assemble peppers up to 24 hours ahead. Cover and refrigerate, then bake when ready to eat.

Nutritional Information for Our Vegetarian Stuffed Peppers

• Calories: 509 kcal
• Carbohydrates: 56 g
• Protein: 24 g
• Fiber: 12 g
• Fat: 23 g (14 g saturated)
• Sodium: 1964 mg

Ready to dig in? Serve up these festive vegetarian stuffed peppers straight from the oven and delight in every cheesy, zesty bite of these vegetarian stuffed peppers.