Vegetarian Stuffed Peppers
These vegetarian stuffed peppers are inspired by Mexican cuisine! This recipe features bell peppers with pinto beans, rice and fresh veggies.
Updated by Kathryne Taylor on August 30, 2024
These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but they’re just as good without the cheese. You can easily make these peppers dairy free or vegan.
Most stuffed peppers are made with Italian seasonings, but I went in a different direction. I was inspired to incorporate some of my favorite Mexican ingredients, including pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. The filling is so tasty, I could eat it as a side dish! These peppers are somewhat time consuming, but each element is simple to make.
The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right—not too crisp, but not falling apart.
Please do yourself a favor and cook extra brown rice while you’re at it. Then, you’ll be one step closer to dinner tomorrow night—say, Extra Veggie Fried Rice or any of these rice-based dishes. High five!
How to Make Stuffed Peppers
You’ll find the full recipe below, but here’s the gist:
- Roast the peppers.
- Cook the rice (unless you’re using leftover cooked rice).
- Cook the filling, adding the rice and beans at the end.
- Stuff the peppers and top with cheese.
- Bake and serve!
These peppers are a great meal to prepare in advance. You can get a head start by cooking the rice and prepping the peppers. Or assemble them completely, then cover and refrigerate for later. This would be a great dish to drop off at a friend’s house with baking instructions (about 12 to 15 minutes at 425 degrees Fahrenheit).
Watch How to Make Stuffed Peppers
Stuffed Pepper Serving Suggestions
These stuffed peppers are a balanced meal in their own right, featuring whole grains, veggies and beans for additional protein and fiber. Here are a few side dishes that would complement the meal:
- Black Beans (From Scratch!)
- Chunky Avocado Salsa
- Elote (Mexican Street Corn)
- Fresh Corn Salsa
- Guacamole
- Herbed Avocado Salad
- Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
More Hearty Mexican-Inspired Recipes
If you enjoy these stuffed peppers, you’ll also appreciate these recipes:
- Black Bean Sweet Potato Enchiladas
- Epic Vegetarian Tacos
- Pinto Posole
- Roasted Veggie Enchilada Casserole
- Veggie Black Bean Enchiladas
Please let me know how your stuffed peppers turn out in the comments! I love hearing from you.
Vegetarian Stuffed Peppers
These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). This recipe yields 8 stuffed peppers, enough for 4 main dish servings or 8 sides.
Ingredients
Roasted peppers
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon extra virgin olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
Filling and topping
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (1 ½ cups) pinto beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
- Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream
Instructions
- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
- Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
- Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
- To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
- Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.
Notes
Make it dairy free/vegan: Omit the cheese, and cover the baking dish during its final stint in the oven. I recommend topping the finished peppers with something creamy or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.
Prepare in advance: This dish is a bit time consuming, though it’s not difficult. You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Oh yumm, Love the vibrant colours and delicious flavors
Thanks, Nammi! Hope you enjoy. :)
Looks luscious! What do you think about trying this dish with poblano peppers?
Thanks Christine! I did try this dish with poblanos. They’re good (and I love poblanos), but I liked the flavor and texture of the bell peppers better. Up to you!
Thanks! I can see how the red peppers are really beautiful, too.
So happy to see a nice hearty main dish! Perfect for the season too, woohoo. Planning to try these peppers this week. Cheers from Maine.
Thanks, Kay! Hope you love it. Stay warm!
Excellent recipe, I made this with yellow and red peppers. I love roasting the peppers prior to filling them. Delicious and colorful. I topped them off with guacamole on top of the cheese just prior to serving. Thanks Kate and cookie
You are quick! Thank you, Diane. I’m so glad you enjoyed these peppers.
Hello Kate,
Which brand of rice you use? I will try your this recipe this weekend. Can I use any color peppers or only red one?
I love you banana bread recipe. Please do carrots bread recipe too sometimes.
Hi, Lundberg is a good choice, or I buy organic when I can. I prefer red, but you can use another color.
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!Thank you so much for the recipe!
You’re welcome! I’m happy it was a hit with you.
I made these yesterday and they were a hit! I made the beans from scratch and didn’t have any brown rice on hand so used white.used white. Served them with avocado and extra cilantro. Thank you for the recipe!
Hooray! I’m happy to hear that, Paula.
What a colorful and tasty dish – a definite keeper! Made it for dinner tonight and hubby just gobbled it up. Served with guac and sour cream as suggested. So glad I have some leftovers for tomorrow! Thanks again for another great recipe.
(On a side note, I personally like reading people’s comments ONLY after somebody has actually made the recipe, or if they have a question prior to making it. Find it odd when people just say “looks great — can hardly wait to try it” since all Cookie & Kate recipes look awesome!)
I’m glad you loved it, Carolou! Thank you for your review.
HI Kate and cookie
I am planning to make the stuffed peppers as a vegetarian it looks great.
Is it OK to use aborio (risotto rice)
many thanks and I love your choice of easy and nutritious veggie meals
Emma from Ireland
Hi Emma! Sure, you can use that rice too. Your cooking time may be slightly different, but it should still taste delicious. Let me know what you think.
Hi. My family doesn’t like chunks of tomatoes/cherry tomatoes. Any substitutions you’d recommend? Thanks! By the way, thanks to your healthy banana bread recipe and kale chips, my kids are eating healthier!
Hi! You can omit if you don’t like the tomatoes. I’m happy you are enjoying my recipes, Jennifer.
Hi Kate!
This was amazing! I left out the rice and added sauteed onions, carrots and spinach since I had those and needed to use them up, they came together to make a delicious meal!
On another note: I’ve been a follower and supporter of yours for several years and have gotten to know Cookie’s beautiful personality through you. I send her love, healing and healthy vibes everyday and I send you peace of mind and heart. Take good care. We’re all here for you. xo
Thank you for reporting back! I’m happy you were able to adapt it and enjoy it. Thank you for your kind words on Cookie! :)
Wow, so delicious and flavorful! The whole family loved this meal. Thank you!
You’re welcome, Sheri!
These stuffed peppers were FANTASTIC! Even my very picky eater in the family loved them!!! Thank you!!!
Thank you, Mireille! I’m glad you loved them.
Another fantastic recipe Kate! Growing up we ate stuffed bell peppers but they were the green bell peppers stuffed with a meatloaf-type filling…pretty gross. After seeing your recipe it took a few days for me to overcome my childhood memories of this dish and try yours instead. Well, your stuffed bell peppers were amazing! Roasting the peppers first made them extra flavorful and tender. I added some corn to the filling but otherwise followed the recipe and they were delicious, especially topped with sour cream and guacamole. Thanks for this recipe, A+
I’m glad you finally tried it and it was a delicious experience, Julie! Thank you for your review.
Made this today! It was PERFECT! Is there anyway to share a pic?
Awesome, thanks Sandy! I don’t have an option for uploading photos to the site, but I’d love to see a pic on Instagram with the hashtag #cookieandkate, or you can share to our Facebook page, or email it to me! Have a great day!
We made these for dinner last night with little jack-o-lantern faces cut into the peppers. Both of my kids and husband loved them – great recipe!
What a cute idea! I love it. Thank you, Emily!
These were delicious! I did prepare them in stages, so the prep was not so labor intensive. My husband loved them as well!
Thanks, Cheryl! I’m so glad to hear it.
I added a chopped jalapeno to the stuffing to up the spicy factor. These are the only stuffed peppers in 47 years of marriage that my husband thought were really good. Very tasty and not too heavy. Thank you Kate
High five, Diana! I’m so glad you’re husband enjoyed these peppers. Love the addition of jalapeño.
These were amazing! I have too many peppers in my garden and was looking for something beyond the bland stuffed peppers of my childhood. We loved the filling so much that we’ve also used it in burritos – so good! We’ve made so many of your recipes and they never disappoint. Thank you!
You’re welcome, Sarah! Thank you for your review.
These were so, so good! They were a fun recipe to make for Halloween with lots of scary music on in the background. They were time-consuming to make but really hard to mess up with so few but delicious ingredients. I didn’t change anything, but I did use vegan cheddar shreds on top instead – they work great but they needed to be broiled for 2 minutes after the initial 12 to really get melted/browned.
Oh and the amount of filling was perfect. I usually have too much/too little filling or stuffing when I make these recipes but this one was pretty much spot-on.
Thank you, Hayley! I’m so glad to hear you enjoyed these. Thank you for your feedback and have a great week.
These were so good! (And easy!) Thank you!
Hooray, thanks Joe!
Good recipe, different than the italian kind of stuffed peppers, which is a fun twist. The kind of meal that I like because it’s “all in one” — veggies, protein, carbs, dairy all in one recipe that is a full meal in itself! Good way to add beans to your week. Easy to reheat too! Small thing: I found that the stuffing was a bit “dry” to my taste and I would maybe add a bit of crushed tomatoes to make it “creamier” next time. Thanks Kate!
I’m glad you loved it, Gabrielle! Thank you for your review.
Kate,
These were wonderful! A big thank you for something new for
meal times.. even my husband who is not vegetarian loved this one!
I didn’t have a can of pintos so used the pressure cooker to make some
from dry- took nearly the same amount of time as the brown rice, so you could put those on together to cook up while making the rest.
The fresh cilantro and lime juice were the real punch for me- along with the sweetness of the preroasted red peppers- YUM! They
gave the filling for the peppers a fantastic fresh flavor. Second day
left overs taste even better if that’s possible. Now, I’m looking for
more ways to use this bean and rice mixture…enchiladas???
I’m excited this was a hit, Karen! I appreciate your review. I love the idea of this mix in enchiladas!
I loved this recipe, however I swapped the brown rice for a combo of quinoa and basmati rice. I find the brown rice a bit heavy in the evening … and I made these delicious stuffed peppers for dinner. The beans were heavy enough. I used loads more fresh coriander and replaced chilli powder w chilli flakes. Thanks for the veggie recipes, much appreciated. Hope Cookie fares well. We lost our beloved Betsy recently, it hurts …
Thank you for sharing how you changed it up, Donna! Thank you for your kind words about Cookie. I’m so sorry for your loss!
These were delicious and so easy to make. Even though I forgot to add the tomatoes! I just sprinkled them around the pan when I put it in to bake. Even my carnivore husband liked them and asked for them to be put into rotation. Love Cookie and Kate recipes!
Thank you! I’m happy you loved it, Patricia.
Delicious! Can I freeze some ?
Hi! I’m not sure about freezing these as I haven’t tried it.
Re freezing food. I always think about what foods are frozen at the grocery store in quality frozen dinners and such. There are stuffed pepper frozen dinners, and meals with beans in different varieties.
Is there any way to make it for just one person?
Hi! You could decrease the ingredients by half. I hope you love it!
This was absolutely delicious! Thank you Kate
Your welcome, Maura!
I had precooked quinoa so I used that instead of rice. Had a can of three beans and used that instead. Have a cilantro hating husband so I reduced the cilantro in half, but I kept everything else the same. I was very pleasantly surprised when the dish still turned out beautiful and full of flavors. Very versatile recipe, thank you!
Thank you for sharing, Tina! I appreciate your review.
Just made this and can I just say YUM! I don’t know how you do it, but every time I try one of your recipes it becomes my new favourite meal. Will definitely be making this again without changing a single thing.
Great to hear! Thank you for your review.
Hi. I made the stuffed peppers today. I used red and yellow peppers and black beans that I had made previously in the pressure cooker and frozen. I did use grape tomatoes and some cherry tomatoes from my greenhouse. I didn’t have cilantro so I used a teaspoonful of coriander. I used vegan cheese shreds instead of cheddar. I also used a multi grain and rice combo. I liked the recipe but next time I’ll add more spice as I like spicy food.
Thank you for sharing, Adele. I appreciate your review.
These were amazing! So full of flavor!
This was a great recipe! Added some sautéed ground turkey into the filling – but everything else was as written in the recipe. Served with guacamole and salsa on the side.
Thank you for your review, Linda! I’m glad you were able to customize it and enjoy it.
I made these last night for supper and they were really enjoyed by both my husband and I. Very delicious. Very flavorful. We topped our with just a bit of sour cream. We will make again for sure. Cannot wait to make them for guests. Your recipes never disappoint!
Thank you! I’m happy you loved them.
I tried your enchiladas and I loved them soo much! I wanted to try this but we don’t usually buy canned beans. Is there a way to replace it with cooked beans? If so, how much would I need and how long to cook for
Hi! Yes, you can replaced it. Just follow your method you typically cook your beans and be sure to add the same quantity the recipe calls for. One can of pinto beans is just over 1.5 cups I believe.
Looking at the recipe I was hopeful that this would become one of our staples, but they were simply unsatisfying! My boyfriend is the opposite of picky, but agreed that these were disappointing (even after we added avo and sour cream). Neither of us could really pinpoint what it was that we didn’t like about them, but the filling seemed to be dry and somewhat bland. The only substitution I made was using white rice. I don’t know where I went wrong!
Hi Kyra, I’m sorry you didn’t love these and I appreciate your feedback. I do find that brown rice tends to provide more substance and a little more nutty flavor. Were you certain to include the spices?
Hello Kate,
I hope this question is okay to ask. What do people mean when they say they are making their own beans? Does this mean that they soak them overnight, or is there something else that is done to them to make them ready for this recipe?
Much appreciated, Kathy
Hi Kathy! I believe they are referring to using dried beans and cooking them prior to using them. I hope that helps!
Thank you, Kate. It does. Such a novice I am. Much appreciated, Kathy
AMAZING!!!!! Easy, Colorful and soooooo Yummy!
There has not been a recipe of yours that I would change. My family and I have THOROUGHLY enjoyed everyone we have made to date.
Your healthy banana bread has become a weekly staple in our home as well.
Keep the yumminess coming! Muchas Gracias
I’m delighted you loved it, Lori!
Very tasty and filling lunch. Thank you
Hi Kate,
Thank you for another tasty and good looking recipe. I added some corn for a bit of “crunch” and sweetness. Your website is a source of cooking joy ! Sending some healing vibes to Cookie from France.
I’m happy you enjoyed it, Vera! Thank you for your review.
This was wonderful. I didn’t have cherry tomatoes available, so I used a can of Rotel like tomatoes and they worked well. Next time we will use cherry.
Thank you for trying it, John! I’m happy you enjoyed it.
My husband and I love all your recipes. I have your cookbook but check on here too. This recipe was divine – though I used spicy salsa instead of cherry tomatoes in the stuffing. My toddler isn’t so sure about all the veggies but he loves seeing photos of Cookie!
Delighted you love my blog and cookbook, Bridget! Thank you for sharing.
I was excited to try this and was not disappointed. But when I roasted the peppers they wilted a lot, I wasn’t sure they could still be filled – however I was still able to. I made my own chili powder and put a bit more spice in, used black beans (didn’t have pinto) and they were very delicious! My little toddler didn’t like the looks of them, but ate the entire red pepper haha – I’ll take it! Love your recipes very much in our vegetarian household.
Thank you for sharing! I’m glad your toddler ended up love it. I appreciate your review, Max.
Hi Kate,
Just made this dish yesterday—I omitted the tomatoes and subbed some vegetable broth instead, as I mostly avoid acidic foods. I served the stuffed peppers with avocado slices and a bit of sour cream and it was a delicious meal. I have been a vegetarian for many years, but only over the last year have I eaten truly healthy food, as that was when I stopped eating all cane sugar and processed foods. Your recipes have been such a blessing to me (especially your innovative use of maple syrup) and I appreciate your work and passion for food so much. Thank you!
Thank you for your comment, Tina! I’m glad you have been enjoying my recipes during your journey.
Flavorful and delicious! My family says, “Tell her this recipe *really* impressed those of us who don’t usually like stuffed bell peppers.” :) Thanks for another wonderful dish!
Howdy Kate. Last minute decision, cooking for 2, improvised a bit (substituted for cilantro, cumin, cherry tomatoes, brown rice), and managed to produce a hit with my spouse. This recipe is being added to our rotation
That’s great to hear, Jim! Thank you for taking the time to report back that you enjoyed it.
Made these tonight..really delicious!! Definitely a keeper. I did not miss the meat. I let the cheese get browned a bit, like in the recipe photo, for extra goodness.
This is a wonderful way to use the abundant sweet red peppers that grow in my garden! Unfortunately, I discovered your recipe at the end of the growing season; we finally had a killing frost last night here in North Carolina and I harvested all the remaining peppers and I wanted to do something delicious that took a lot of peppers. Your wonderful recipe filled the bill. I may not be as generous with my neighbors with my red peppers as I have been with in the past. :-) Thank you!!!
I’m glad you discovered it still! Thank you for your comment and review, Paula.
Kate – these were absolutely delicious and crazy adaptable. I used a wild/white rice mixture and fire roasted tomatoes. Agree the pre-roasting of the peppers and lime juice added the extra level of deliciousness. And I really appreciated the instructions of ‘about 10 turns’ for pepper – so easy to follow. Many thanks!
You’re welcome! I’m delighted you enjoyed them, Nick. Thank you for your review!
Delicious!!! And super easy to do…thank-you
I’m glad you loved them, Dianne! Thank you for your review.
This recipe was great!! I didn’t have any cilantro but they were still very flavorful. The only thing is I wish I cooked the peppers the first time longer so they were softer before I filled them. Overall great recipe and very filling!
These were great! I made a couple of changes. I toasted the rice in a bit of olive oil before cooking with veggie broth, tomato sauce, cumin, a bit of chili powder and salt and pepper. The rest I left the same, but wanted a “spanish” rice base for the pepper. It was fantastic.
Thank you for sharing, Kristina! I’m glad you got creative and enjoyed it.
These were a big hit at my house! Saved the recipe to add to our list of regulars. Thanks so much!