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.
Absolutely delicious! Have never made or eaten vegetarian stuffed peppers, but I’m sold. I’m going to try using this filling for burritos or taco’s.. yum!
I’m glad this one was a hit with you, Deb! Thank you for you review.
I’ve made this twice and it’s been amazing both times! I have two little kids so time consuming recipes can be hard, but I was able to put everything together during nap time and cook later.
I love it, Kate! Thank you for your review.
I doubled the recipe except for the onion, and my kids actually ate the filling part! Success!
Thank you so much for sharing this delicious recipe. I was inspired by a friend who had made stuffed peppers for dinner last week but I wanted to make a vegetarian version when I came across your recipe. I had to substitute some ingredients since I only had canned tomatoes and black beans. It wasn’t an issue since it tasted great. I will definitely be making this again.
That’s great to hear, Shirley! I appreciate your review.
I made your vegetarian stuffed peppers for company today. I prepared everything yesterday and baked the peppers right before we ate lunch today. These peppers were outstanding with toppings of jalapeño peppers, cilantro, lime juice and salsa. I made this dish with short grain brown rice (cooked 45 minutes) and black beans instead of pinto beans. I will definitely be making this recipe again. A definite WINNER!!
Thank you for taking the time to share, Susan! I’m happy to hear you loved them.
This was so delicious and even enjoyed by my fussy kids! Thank you. Can’t wait to try more recipes of yours :)
Be sure to let me know what you think as you try other recipes, Michelle!
Great recipe I used vegan cheese an kidney beans beautiful
I made this lovely dish with some fresh peppers from our garden. For added spice I used some Cayenne pepper and in replace of rice I used red quinoa and riced cauliflower. They turned out great!!
Sounds delicious, Cindi! Thank you for your review.
GREAT! To make it easy I use Trader Joe’s frozen brown rice. Pop in microwave and perfect rice in 3 minutes. Jasmine is even better. I added some slivered almonds and used black beans. This recipe can be versatile. Try it
Delicious recipe and came together quickly using precooked rice. My husband is somewhat picky but he gobbled down 2 with just a dab of sour cream. We have both loved every recipe of yours we’ve tried! Can’t wait to try another!
The directions say to roast the peppers cut side up. The photo shows cut side down.
?
Hi KJ, there is one of the photos cut side down to show the olive oil all over and then the rest are cut side up. I hope that helps! Roast cut side up per instructions.
Omg! I made these for my mother in law and they turned out really good!
That’s great, Danequa! Thank you for your review.
Family favorite! With bell peppers now in season, this recipe is used weekly! This is a light version of everything I love about Mexican cuisine. Most times it is the main event but can also be a wonderful side dish. Thank you Kate!
You’re welcome, Kay! Thank you for your review.
All of your recipes are 5 start, Kate, I’ve never had a miss- ! I’ve stepped into a world of counting lately, with hereditary diabetes (I’ve been told I’m at the cusp), so definitely being careful- The only thing I would dearly love would be a calorie/carbs count for your recipes- maybe someday :)
Thank you, Sande! I appreciate your review. All the nutritional information is below the recipe notes. Just click to expand.
This recipe was a big hit with my family! I substituted a 14 oz can of diced tomatoes in place of 2 cups of cherry tomatoes. The stuffed peppers turned out flavorful and a delight to the eye!!! I will definitely make this recipe again.
I’m glad you will make these stuffed peppers again, Suzanne!
My family is eating a more plant predominant diet and this was one of our first recipes. It was a huge hit!! Simple enough for a busy day and loaded with flavor. My kids say this is way better than any traditional stuffed pepper,with meat. It will be on regular rotation here. Thanks for sharing a fantastic recipe
I’m delighted you enjoyed it, Melinda!
Delicious. I subbed black beans for the pinto beans and used jasmine rice and a couple of yellow peppers in addition to the red as that’s all I had . I will be making this again . Thank you .
You’re welcome, Beena! I appreciate your review.
Found this recipe on Google. I made it exactly as specified except I swapped out rice for quinoa, to up the protein and it was delicious. I will definitely make this again. Thank you for sharing
This is by far my favourite recipe from your blog. Unlike most of your recipes (which are all delicious and always a hit) this one is not time consuming, not a lot of chopping, or many ingredients. Very tasty, easy and healthy. Thank you
You’re welcome, Claudia! I appreciate your review.
Delicious! I used quinoa and black beans and they are amazing! LOVE your recipes!
Thank you, Teresa! I’m delighted you love these stuffed peppers.
I got to your site from a search because I have a bag of green peppers I need to use up. Will green peppers work instead of the more sweet red ones. Also, cilantro gags me, would I get away with using Italian parsley? Thanks Leo
Hi, Both should work here. Your flavors will vary slightly, but should still have a delicious result.
This stuffed pepper recipe was delicious, I loved that it called for red bell pepper, personally, I like them better. I always increase the spices which increase the flavor. I will make the filling again and use as a side dish.
This was fantastic! I only had three not so large red peppers to be used up, no cilantro and no lime. Luckily I always have beans and rice in the pantry, I went ahead and the result was delicious. I can’t wait to make it again with the larger bell peppers, cilantro and lime. This was my first time making stuffed peppers and I am so pleased. My husband also loved it. It’s a keeper!
I’m glad you were still able to enjoy it, Margot! I appreciate your review.
Very good! Worked beautifully with small substitutions : black beans, white Basmati rice and feta (on top).
Thank you for sharing how you changed up this recipe, Nathalie!
Delicious!!! Whole family loved it. Thank you! My daughter is trying to be a pescatarian and have been looking for recipes. This was easy and delicious.
You’re welcome, Kathy! Thank you for your review.
Thanks, Very simple & tasty recipe! I used chick peas rather than pinto beans (ran out) in the pepper stuffing which might have made it thicker! Cheers, Mark
Just made these! They were amazingggg! Thank you so much for putting out these wonderful recipes. I’m in law school and you are the reason I’m still eating decent, homemade food and haven’t devolved to buying unhealthy things in the pre-made aisle of the grocery store. Making your recipes is great for de-stressing. I’ve started looking through the blog during my free time and thinking about what I’m going to make for the next week. I can’t even begin to tell you what a difference healthy, tasty food makes in my busy days. And my friends have started asking me to cook for them…I just send them here. lol!!!! You are saving one law student at a time.
You’re welcome, Kaye! Thank you for your review.
Used quinoa instead of rice and added corn and black beans…I can’t believe I am actually making vegetarian dishes that taste amazing. Thanks to you!
You’re welcome, David!
My first time making these little delights!! I filled them with orange marmalade because my Granddaughter’s like it! Thank you for this delicious cookie recipe. I will definitely be making them again!
Delicious!! It was fun to make and although there are several steps I didn’t think it was a labor intensive meal. It all came together quickly
I’m glad you loved them, Colleen! Thank you for your review.
I made this recipe for a group of 90+ people as one of nine hot entrees on a buffet line. This was a great find to provide a gluten free, dairy free, vegetarian option on the line at an adult only event (liquor was served). This dish was well received and would definitely make it again. I doubled the recipe and used two 2lb bags of mini sweet peppers instead of full size peppers. This made almost four half pans that fit into a standard wire chafing rack. The shredded cheese was available on the side for people to add on their own to keep this as a dairy free entree. The mini sweet peppers was a good size serving for a buffet line for people to try it and many came back for more. I used a combination of canned petite diced tomatoes and fresh quartered grape tomatoes; also reduced the salt since I used canned tomatoes. When roasting the peppers, used lime infused olive oil and lightly sprinkled with garlic powder (not garlic SALT). This is a great dish to make the day before it’s needed, will definitely make again and experiment with other legumes as was suggested. When oven space and time is in high demand, this dish needing only 15 minutes in the oven before going out to the chafing rack was an added bonus.
That’s a lot of stuffed peppers! I’m glad they were a hit. Thank you for sharing, Theresa.
I loved these stuffed peppers, definitely will make these again.
Only thing I’d recommend is to keep the juice of the red pepper instead of removing it as in the recipe. It gives so much flavor.
Hooray! I’m glad you loved it.
I have been a vegetarian for a couple of years now and my husband has become one by default. I have tried a LOT of vegetarian recipes and this one is a keeper for sure! It used only vegetarian kitchen staples that I already had on hand, was super easy to follow, simple to cut in half, incredibly savory and filling. My husband brought over the salt and pepper before tasting it thinking it was going to be “bland vegetables” and didn’t touch the grinders ounce. You know it’s good when!!!
Thoughts some a cooks perspective:
If you don’t have some of the exact ingredients no problem. Substituting pinto beans for black or garbanzo would also taste fantastic. If you don’t have cherry tomatoes or fresh tomatoes at all, a half cup of salsa would work great we well. If you don’t keep fresh cilantro around, dried herbs would also work fine, just use less. etc. This recipe is easy to adjust to your own pantry while still tasting delicious!
-Emma P.
I love these (and all your recipes)!
I was wondering whether you think it’s possible to sneak a little bit of kale into the filling.
Hi Sarah, you could try it! I would cut it small.
Amazing recipe! Me and my husband have just moved to the US from Europe and we’re still working with minimal cooking equipment while we wait for the rest of our stuff to arrive. After too much heavy takeout and restaurant food we were in need of a veggie hit!
We’ve loved the lentil and couscous stuffed peppers for ages, but after a chilly, windy couple of days in DC we fancied something a little more hearty and warming. I should have known you would deliver! And I’m just about to heat the leftovers for lunch. Yum!
Welcome! I’m glad you found these and love them, Lynette.
My family LOVED this dish! We eat meat but it wasn’t missed here. There is so much flavor in these peppers, my family was raving about it. We cut jack o lantern faces out of the peppers and served them on Halloween! A bit hit! Thank you!
You’re welcome! I’m glad it was such a hit with your family.
Made this for me and my roomates an it was a big sucess! I really like the way the pepper absorbs the flavor, and the lime isn’t something I’ve ever tried, and it compliments the meal well.
Hi Kate! You never lead me wrong, all of your recipes have been great. But I had to write to tell you how exceptional these stuffed peppers are. Quite possibly the best meal I have ever made! Thank you for your creativity and for sharing this amazing recipe with all of us! It will definitely be in my regular dinner rotation from here on out!
Thank you for the compliment and I’m glad you can trust my recipes! I appreciate your review, Shannon.
WOW!! This recipe was phenomenal! And so easy too. I left out the beans because I didn’t have them but it was delicious!
I’m glad you liked them, Sarah!
Absolutely delicious. Yet another fabulous recipe. Thanks so much.
We really enjoyed this very delicious meal. Thank you
You’re welcome, Trish!
I made these tonight for dinner, I started a little earlier than usual as there were more steps, I did all the spices which I had my doubts about….but they were incredible! In fact I sent a couple next door for friend’s dinner. Everything was just right in taste and texture…this is a definite keeper in my dinner rotation…thank you so much?
I’m glad you loved them, Carol!
These were fantastic tasting. Instead of brown rice, I used wild rice. The color is beautiful and so appealing. My son took the remaining filling and made a couple tacos for lunch.
Tacos with the extra filling sounds delicious! Thank you for sharing, Cindy.
Perfect recipe
I’ve shared many times with friends and sister in Sydney
I’m glad you liked it, Satya!
Delicious and fairly easy to make! Thank you
You’re welcome, Doreen!
I made this recipe tonight precisely as written, and it turned out excellently! Cookie and Kate recipes never fail to impress. My dad went back for seconds, which is always a compliment in the Mac household. Excellent flavour, and very easy! Definitely recommend making the rice the night before, as suggested.
Wonderful, Erica! I’m glad you love it.
Hi
If making for the next day would you assemble and then finish off in oven or make it completely without the garnish and then reheat it all next day
Tks
Hi Vernice, you could try it. I haven’t so I can’t say for sure.
Thanks, I actually did this for Christmas Day and turned out great!
Thank you for reporting back, Vernice!
Holy guacamole so to speak! Used some canned tomatoes since it’s winter and well nuff said. Added some chopped pickled jalapeños to the mix and away we go.
Sounds delicious, Sally! Thank you for your review.
Thank you so much for sharing your recipe. I have been experimenting and your recipes and instructions are pretty simple to follow. This is my third time making the vegetarian stuffed peppers and my husband loves them, so thanks again.
Added plant based crumbles and it was Delicious! Thanks so much!
Good recipe, goes well with some tzatziki sauce on top.
I’m glad you enjoyed it, Ashely!
Brilliant – very tasty . This needs nothing but a crisp green salad . The recipe is well designed and works. I love brown rice – makes it so healthy . I have a bad habit of messing around with recipes. I couldn’t resist making a slight change so I did ….and the result …. – you know best Kate your version is just right !! My advice for anyone doing this – stick with the guidance , the quantities, spice and yield are right on.
An absolute winner, and…. can be prepared in advance! Will be printed off and stored in my “go to folder”!