Baked Stuffed Peppers Recipe Vegetarian and Delicious Ideas

Stuffed peppers have long been a comforting and vibrant dish, combining the sweetness of bell peppers with a savory, satisfying filling. For vegetarians and those looking to add more plant-based meals to their rotation, baked stuffed peppers offer a deliciously hearty option that’s both nutritious and colorful.

This recipe features a flavorful mix of rice, beans, vegetables, and cheese, all nestled inside roasted bell peppers and baked to perfection. It’s an easy-to-make meal that’s perfect for weeknight dinners or meal prepping for the week ahead.

Whether you’re a seasoned vegetarian or simply want a meatless meal packed with wholesome ingredients, these baked stuffed peppers will quickly become a favorite. The combination of textures and flavors creates a winning dish that’s as beautiful on the plate as it is tasty.

Plus, it’s highly customizable, so you can tailor it to your taste or dietary preferences.

Why You’ll Love This Recipe

This vegetarian baked stuffed peppers recipe is easy to prepare, making it ideal for home cooks of all skill levels. The filling is packed with protein-rich beans and fiber-filled rice, which keeps you full and energized.

Plus, the dish is naturally gluten-free and can be made vegan by swapping out the cheese with a plant-based alternative.

Another reason to love this recipe is its versatility. You can add your favorite vegetables, spices, or grains to create your own version.

It reheats well, making it perfect for leftovers or meal prep. Most importantly, it’s a crowd-pleaser that brings bright colors and cozy flavors to your dining table.

Ingredients

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 1 cup cooked rice (brown or white)
• 1 cup canned black beans (rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish (optional)
• 1 lime (cut into wedges, for serving)

Equipment

• Baking dish or casserole pan (large enough to fit the peppers snugly)
• Mixing bowl
• Skillet or frying pan
• Knife and cutting board
• Spoon for stuffing
• Aluminum foil (optional for covering)
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all four peppers upright.
2. Prepare the bell peppers: Cut off the tops and remove seeds and membranes. If needed, trim the bottoms slightly to make them stand upright, but be careful not to create holes.
3. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
4. Mix the filling: In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to distribute the spices evenly.
5. Stuff the peppers: Spoon the filling mixture into each bell pepper, packing it gently but firmly. Fill them to the top and slightly mound the filling.
6. Top with cheese: Sprinkle shredded cheese generously over each stuffed pepper.
7. Bake the peppers: Place the stuffed peppers standing upright in the prepared baking dish. Cover loosely with aluminum foil and bake for 30 minutes.
8. Uncover and bake: Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
9. Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley and serve with lime wedges on the side for a zesty finish.

Tips & Variations

“To avoid soggy peppers, be sure to roast them uncovered in the last 10-15 minutes to allow excess moisture to evaporate.”

You can easily customize this recipe by swapping the rice for quinoa or couscous for a different texture. For extra protein, add chopped nuts or tofu crumbles.

If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the filling.

For a vegan version, simply omit the cheese or use your favorite plant-based cheese alternative. You can also experiment with different types of beans such as kidney beans or chickpeas.

Try adding sautéed mushrooms, zucchini, or spinach to the filling to boost the veggie content. If you want a Mediterranean twist, include olives, sun-dried tomatoes, and feta cheese instead of the usual filling.

Nutrition Facts

Serving Suggestions

Serve these baked stuffed peppers with a fresh green salad or a side of roasted vegetables to make a complete meal. They pair wonderfully with a dollop of sour cream or guacamole on the side for added creaminess.

For a lighter option, try serving with steamed broccoli or a simple cucumber and tomato salad. If you want to add a bread element, check out the Green Chile Cheese Bread Recipe for a flavorful complement.

For a sweet finish, consider baking the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to round out your meal.

For those who love a bit of fusion, adding a side of Half Runner Beans Recipe can bring a fresh, vibrant twist to your dinner plate.

Conclusion

Baked stuffed peppers are a fantastic way to enjoy a wholesome, vegetarian meal that’s packed with flavor and nutrition. This recipe is not only simple to prepare but also flexible enough to adapt to your personal tastes and dietary needs.

With a colorful presentation and a balance of textures, it’s sure to impress family and friends alike.

Whether you’re cooking for a weeknight dinner or preparing meals ahead of time, these stuffed peppers deliver satisfaction in every bite. The combination of rice, beans, and spices creates a filling and nourishing dish that leaves you feeling great.

Give this recipe a try and make it your own by experimenting with different ingredients and flavors. Happy cooking!

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