Stuffed bell peppers are a delicious weeknight meal or even a tasty appetizer for a dinner party. These vegetarian stuffed bell peppers are not too spicy, making them suitable for kids as well.
We love making this stuffed bell peppers recipe for meatless Mondays, filling our stuffed peppers with black beans, rice, tomatoes, onion, and cheese. If you couldn’t tell from the ingredients, then just know these stuffed bell peppers have a tasty, Mexican flair.
You can also sub in other veggies like corn for equally great flavor; the options for filling stuffed bell peppers are endless.
In general, stuffed bell peppers are really simple to make, and this recipe is no exception. You have the option to boil your bell peppers before you stuff them and bake them to make them soft and tender. Otherwise, your bell peppers will maintain a pleasant crunch. It’s strictly a matter of preference.
To make this vegetarian stuffed bell peppers recipe really quick and easy, we suggest using canned black beans and microwavable rice. The only thing that needs to be cooked over the stove are the onions, which only need a quick sauté.
Even though these stuffed bell peppers can stand alone as a meal, they’re also a fun tapas-style idea to put out on a dinner spread or appetizer table for a party. You’ll love all the fantastic flavor in this recipe!
Stuffed Bell Peppers Recipe (Vegetarian)
1 tbsp salt (for the boiling water)
4 large green bell peppers, tops, seeds, and membranes removed
1 tbsp olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can chili-style diced tomatoes
1 tsp chili powder
1 tsp garlic salt
1/2 tsp ground cumin
1/2 tsp salt
1 cup of shredded Mexican cheese, plus more for the top
- Preheat the oven to 350°F. If you are boiling your peppers, fill a large pot with water, then once it’s come to a boil, add the tablespoon of salt to the water. Add the green peppers in and cook in the boiling water for 3 to 4 minutes, until they’re tender. Remove the peppers from the water, draining any excess water from them. Temporarily set aside.
- To a skillet over medium heat, add the olive oil. Warm the oil, then add the onion. Sauté for about 5 minutes, just until the onion has softened and is translucent.
- To a large bowl, add the cooked onion, rice, black beans, diced tomatoes, chili powder, garlic salt, cumin, and regular salt. Stir everything together. Fold in the shredded cheese.
- Use a spoon to scoop the filling into the bell peppers. Place the peppers in a square baking dish (9″x9″) works best. Sprinkle some more cheese on the top of each bell pepper, then bake for about 30 minutes. Cheese should be melted and bubbly.
Recipe adapted from AllRecipes.com