Vegetarian Stuffed Peppers

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Meatless Monday never looked so good! Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to dinner!

This past school year I’ve been trying to incorporate more vegetarian meals into my weekly planning.

When I think about meatless meals, my mind often wanders to Italian pasta dishes, but a close second is Mexican!

A plate of Stuffed peppers and Salad

With the flavors of peppers, onions, cheese and salsas, there is never a lack of flavor when it comes to Mexican food. These easy black bean stuffed peppers will be a hit with ALL of your family.

What peppers are best for stuffing?

Bell peppers of any color are great for stuffing. They are often large and can hold a lot of fillings, making them ideal for stuffed peppers.

We’ve also stuffed poblano peppers. They are good if you like a little heat!

Should I blanch peppers before stuffing?

This is really a matter of preference. Blanching peppers means you place the peppers in boiling water for about 3 minutes. Then you place them in ice water to stop the softening process.

Blanching peppers helps them keep their vibrant colors, but it is not necessary to blanch peppers before stuffing.

It’s a matter of preference, but we do not blanch or soften our peppers before stuffing them.

stuffed peppers on a cutting board

How to Make Vegetarian Stuffed Peppers

These peppers only take about 15 minutes to prepare. They are a great option if you have leftover rice in the refrigerator.

  • Cut the tops off your peppers and hollow them out. Set aside.
red peppers with their tops cut off
  • Combine onions and olive oil in a skillet. Saute over medium-high heat until the onions are translucent and starting to soften.
  • Add in rice, beans, corn, and enchilada sauce. Cook 10 minutes, stirring frequently.
  • Remove from heat and add in 1 cup of cheese. Mix well.
Filling for vegetarian stuffed peppers
  • Fill the peppers with the rice mixture.
  • Top with remaining cheese and bake at 375º Fahrenheit for 35 minutes.
uncooked stuffed peppers
  • Remove from oven, top with tomatoes, cilantro, and a squeeze of lime, and serve warm.

You can even cook the pepper tops alongside the stuffed peppers and put it on top after baking. This makes for a pretty presentation!

A close up of food, with Stuffed peppers

Toppings for Stuffed Peppers

Any of your favorite Mexican toppings will go well with these. Think of sour cream, pico de gallo, mango salsa, sour cream, cheese and even queso.

The possibilities are endless! You can even serve our homemade tortilla shells on the side.

Can you freeze vegetarian stuffed peppers?

Yes! These peppers make a great freezer meal.

  • Stuff the peppers, but don’t cook them.
  • Wrap the peppers in plastic wrap and place them in a storage container.
  • When you are ready to serve them, thaw the peppers in the fridge overnight and bake as the recipe suggests. They may need 10 minutes or so longer if they are still really cold.

What is a good side dish to stuffed peppers?

Stuffed peppers are kind of like a casserole…they are almost a complete meal! But what if you are having these for company and want a few side dishes? Here’s our favorites:

A bowl of salad on a plate, with Stuffed peppers and Taco toppings

Other Vegetarian Recipes

Vegetarian stuffed peppers
Vegetarian stuffed peppers

Vegetarian Stuffed Peppers

5 from 1 vote
Meatless Monday never looked so good! Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to the dinner table!
Servings 4
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
 

  • 4 red peppers
  • cup diced onions
  • 1 tablespoon olive oil
  • 1 ½ cup cooked rice
  • 1 cup black beans
  • 1 cup whole kernel corn
  • ½ cup enchilada sauce
  • 1 1/2 cups sharp cheddar cheese
  • Additional cheese, tomatoes, cilantro, and lime (for topping)

Instructions
 

  • Cut the tops off your peppers and hollow them out. Set aside.
  • Combine onions and olive oil in a skillet. Saute over medium-high heat until the onions are translucent and starting to soften.
  • Add in rice, beans, corn, and enchilada sauce. Cook 10 minutes, stirring frequently.
  • Remove from heat and add in 1 cup of cheese. Mix well.
  • Fill the peppers with the rice mixture.
  • Top with remaining cheese and bake at 375º Fahrenheit for 35 minutes.
  • Remove from oven, top with tomatoes, cilantro, and a squeeze of lime, and serve warm.

Video

Notes

The calories shown are based on the recipe stuffing 4 peppers, with 1 serving being 1 stuffed pepper. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 422kcal | Carbohydrates: 46g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 606mg | Potassium: 542mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4369IU | Vitamin C: 154mg | Calcium: 334mg | Iron: 2mg
Course Main Dish
Cuisine American
Calories 422
Keyword meatless monday recipe, mexican peppers, vegetarian dinner idea
A plate of food, with Stuffed peppers and Cheese

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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