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Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers are a hearty, flavorful dinner made with colorful bell peppers filled with a savory mixture of rice, beans, vegetables, and cheese. This wholesome dish is not only nutritious but also comforting and satisfying, making it perfect for a weeknight family dinner. The peppers are baked until tender and topped with melted cheese for a golden, delicious finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 4 large bell peppers any color
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 zucchini diced
  • 1 cup cooked rice white or brown
  • 15 oz black beans, rinsed and drained
  • 14 oz diced tomatoes drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup shredded mozzarella or cheddar cheese
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes.
  2. Heat olive oil in a skillet over medium heat. Add onion, garlic, and zucchini. Cook for 5 minutes until softened.
  3. Stir in rice, black beans, diced tomatoes, salt, pepper, cumin, and paprika. Cook for 3–4 minutes until heated through.
  4. Spoon the filling evenly into the bell peppers. Place peppers upright in a baking dish.
  5. Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake another 10 minutes until cheese is melted and golden.
  6. Garnish with parsley and serve hot.

Nutrition Facts (per serving)

Calories: 360kcalCarbohydrates: 48gProtein: 15gFat: 12g

Notes

You can substitute quinoa or couscous for rice.
Make it vegan by omitting the cheese or using dairy-free cheese.
Serve with a green salad or crusty bread for a complete meal.

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