If you’re craving a dish that’s hearty, wholesome, and packed with flavor, I’ve got a treat for you: Vegetarian Stuffed Peppers with Rice and Beans Recipe. It’s like a comforting hug on a plate with every bite. I absolutely love this recipe because it combines smoky roasted peppers, tender brown rice, creamy pinto beans, and fresh herbs all baked together with gooey melted cheese on top. Whether you’re cooking for family or meal prepping for the week, you’ll find this recipe a total game-changer!
Why You’ll Love This Recipe
- Packed with Flavor: The combination of chili powder, cumin, fresh cilantro, and lime juice creates a vibrant, Mexican-inspired filling you’ll crave.
- Nutritious & Filling: Pinto beans and brown rice deliver plant-based protein and fiber that keep you satisfied for hours.
- Perfect for Meal Prep: These stuffed peppers reheat like a dream and hold up well in the fridge or freezer.
- Adaptable & Delicious: You can swap ingredients easily for dietary preferences and taste tweaks.
Ingredients You’ll Need
All the ingredients here come together so well—the sweetness of the roasted red peppers, the earthiness of the beans and rice, and that punch of fresh cilantro and lime at the end. When choosing peppers, go for large, firm red bell peppers to hold the filling perfectly. And don’t forget the cherry tomatoes—they bring juicy brightness to the mix.
- Red bell peppers: Large and fresh, they roast beautifully and serve as the perfect edible bowl for the filling.
- Extra virgin olive oil: Use quality oil for roasting and sautéing—it adds subtle richness.
- Long-grain brown rice: Nutty and wholesome; cooking it properly ensures a perfect texture.
- Yellow onion: Adds sweetness and depth when sautéed slowly.
- Cherry tomatoes: Their natural acidity balances the creamy beans.
- Fresh cilantro: Brightens the whole dish; fresh is key here.
- Garlic: Minced or pressed for that irresistible aromatic punch.
- Chili powder and ground cumin: The spices make all the difference—don’t skip them!
- Pinto beans: Rinsed and drained, they add creaminess and protein.
- Lime juice: A splash at the end lifts the flavors beautifully.
- Grated mozzarella or cheddar cheese: For melty, golden topping—optional but highly recommended.
Variations
I love how adaptable this Vegetarian Stuffed Peppers with Rice and Beans Recipe is. Over time, I’ve tried switching up the beans and spices depending on what I have on hand, and you can totally make this your own.
- Variation: Swap pinto beans for black beans or kidney beans for a different texture and flavor—I find black beans give it a nice, hearty bite.
- Variation: Use quinoa instead of brown rice for a lighter, protein-packed filling.
- Variation: For a vegan version, skip the cheese or use your favorite plant-based shredded cheese.
- Variation: Add sautéed corn kernels or diced zucchini to boost the veggie count and add sweetness.
- Variation: Spice it up with a pinch of cayenne pepper or chipotle powder instead of chili powder for extra smoky heat.
How to Make Vegetarian Stuffed Peppers with Rice and Beans Recipe
Step 1: Roast the Peppers to Perfection
Preheat your oven to 425°F and prepare your red pepper halves on a lined baking sheet or in a large dish. I love drizzling olive oil on both sides and rubbing it in evenly with my hands—that little extra step ensures the peppers roast up tender with slightly blistered edges. Roast for about 20-25 minutes, until they’re just soft enough to pierce easily but still hold their shape. This roasting step brings out a subtle sweetness and smokiness that pairs beautifully with the filling.
Step 2: Cook the Brown Rice Just Right
I discovered that rinsing the rice under cold water before cooking prevents it from becoming gummy. Boil it uncovered for about 30 minutes, then drain the excess water. This approach gives you fluffy grains instead of sticky clumps, which makes stuffing the peppers so much easier and more enjoyable.
Step 3: Build the Flavor-Packed Filling
Sauté the chopped onion in olive oil until tender and sweet, about 5 minutes, then add those juicy cherry tomatoes and cook until they soften. Adding fresh cilantro, garlic, chili powder, and cumin right at the end fills your kitchen with mouthwatering aromas—you’ll know you’re on the right track! Stir in the cooked rice, rinsed beans, a squeeze of lime juice, and plenty of freshly ground black pepper. Taste and adjust salt as you go—this is where the magic happens.
Step 4: Stuff and Bake the Peppers
Before stuffing, I always tip the peppers upside down to drain any juice—they can get watery, which makes the filling soggy. Then, gently fill each pepper half with a generous scoop of the rice and bean mixture. Top them all off with grated cheese, if you’re going for that golden, melty finish. Pop them back into your 425°F oven for 12 to 13 minutes—watch closely as the cheese bubbles up and turns golden brown. I love how this final bake melds all these fresh and roasted flavors together.
Pro Tips for Making Vegetarian Stuffed Peppers with Rice and Beans Recipe
- Even Roasting: Make sure to oil the peppers evenly and arrange them cut side up so they roast uniformly without drying out.
- Rice Cooking Trick: Rinsing rice thoroughly removes excess starch and results in fluffier grains for stuffing.
- Balance Flavors: Taste the filling before stuffing and adjust salt, spice, or lime juice—it’s easy to fix and makes all the difference.
- Avoid Sogginess: Drain any liquid from the peppers before filling to keep the texture just right.
How to Serve Vegetarian Stuffed Peppers with Rice and Beans Recipe
Garnishes
I always top mine with extra fresh cilantro leaves to add a vibrant pop of color and freshness. A few slices of ripe avocado or a dollop of guacamole adds creaminess that complements the spices perfectly. On some days, a drizzle of cilantro-hemp pesto or a spoonful of sour cream (or vegan sour cream) rounds everything out beautifully. For a little contrast, a side of red salsa can even amp up the heat if you’re feeling adventurous.
Side Dishes
I like pairing these stuffed peppers with a simple green salad tossed in lemon vinaigrette or a chilled corn salad to keep things light and fresh. Roasted sweet potatoes or a crusty whole-grain bread also work really well if you want something a bit heartier on the side.
Creative Ways to Present
For special occasions, I sometimes serve individual stuffed peppers on a colorful platter lined with lime wedges, extra cilantro, and small bowls of salsa and guacamole for guests to customize their plates. You can also slice the peppers into boat-shaped portions and arrange them alongside roasted veggies for a vibrant Mediterranean-inspired spread.
Make Ahead and Storage
Storing Leftovers
I store leftover stuffed peppers in an airtight container in the refrigerator, and they stay delicious for up to 4 days. When you’re ready to eat, just reheat gently in the oven or microwave until warmed through. The flavors actually deepen overnight, so sometimes leftovers taste even better than the first day!
Freezing
I recommend freezing these peppers unbaked or baked—whichever you prefer. Wrap them tightly in foil and then place in freezer bags for up to three months. When frozen, I usually thaw them overnight in the fridge before reheating to maintain the perfect texture and flavor.
Reheating
To reheat, I remove the foil and pop the peppers in a preheated 350°F oven for about 15-20 minutes until warm and the cheese is melty again. You can also microwave them on medium power in short bursts, covered loosely with a damp paper towel to avoid drying out.
FAQs
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Can I use other types of rice in this Vegetarian Stuffed Peppers with Rice and Beans Recipe?
Absolutely! While brown rice adds a nice nutty flavor and chewiness, you can swap in white long-grain rice, basmati, or even quinoa if you want a lighter texture. Just adjust the cooking time accordingly to ensure it’s fully cooked before mixing with the other ingredients.
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Is it necessary to use cheese in this recipe?
Nope! The cheese is optional. You can easily omit it for vegan diets or dairy intolerances, or use vegan cheese alternatives. The filling itself is flavorful and satisfying on its own.
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How do I prevent the stuffed peppers from getting soggy?
Drain any liquid inside the roasted peppers before stuffing them, and make sure your rice is cooked well and not too wet. Also, avoid overcrowding the baking dish when roasting, so the peppers roast evenly without steaming.
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Can I prepare this recipe ahead of time?
Yes! You can make the filling a day ahead and store it in the fridge. Roast and stuff the peppers just before baking so they stay fresh and don’t get soggy. Alternatively, assemble everything and freeze for later baking as mentioned earlier.
Final Thoughts
When I first tried this Vegetarian Stuffed Peppers with Rice and Beans Recipe, I was blown away by how comforting and satisfying it felt, despite being completely plant-based. It quickly became a family favorite—easy to make, packed with wholesome ingredients, and delicious for leftovers too. I hope you enjoy making this recipe in your own kitchen as much as I do sharing it with you. It’s a simple way to bring warmth, nutrition, and a little fiesta to your dinner table any night of the week!
Print
Vegetarian Stuffed Peppers with Rice and Beans Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 stuffed peppers (4 main servings or 8 sides)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These Vegetarian Stuffed Peppers are a vibrant, hearty dish featuring roasted red bell peppers filled with a savory mixture of brown rice, pinto beans, fresh vegetables, and aromatic spices, topped with melted cheese. Inspired by Mexican flavors, this recipe is perfect as a nutritious main course or a flavorful side, offering a balanced blend of protein, fiber, and wholesome ingredients.
Ingredients
Bell 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
Rice
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
Filling
- 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
- 1½ 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 cheese
Optional Garnishes
- Sliced ripe avocado or guacamole
- Cilantro-hemp pesto drizzle
- Red salsa
- Sour cream or vegan sour cream
Instructions
- Roast the Peppers: Preheat the oven to 425°F (220°C). Place the halved peppers in a large baking dish or on a parchment-lined rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Rub the oil evenly over both sides of the peppers using your hands, then arrange the peppers with cut sides facing up. Bake for 20 to 25 minutes until the peppers are blistered around the edges and fork-tender. Remove from oven and set aside, leaving the oven on for later use.
- Cook the Rice: Bring a large pot of water to a boil. Rinse the brown rice in a fine-mesh colander under cold running water until the water runs clear. Add the rice to the boiling water and cook uncovered for approximately 30 minutes, adjusting heat to prevent overflow. Drain the rice thoroughly and return it to the pot. Set aside.
- Prepare the Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and ½ teaspoon salt. Cook, stirring frequently, until the onion becomes tender, about 5 minutes. Add the cherry tomatoes and continue cooking until they soften and release some juice, about another 5 minutes.
- Add Spices and Herbs: Stir in the chopped cilantro, minced garlic, chili powder, and ground cumin. Cook while stirring for 30 to 60 seconds until the garlic becomes fragrant.
- Combine Filling Ingredients: Remove the skillet from heat and mix in the cooked rice, rinsed pinto beans, lime juice, and roughly 10 twists of freshly ground black pepper. Adjust seasoning with additional salt (about ¼ teaspoon) and black pepper according to taste, stirring thoroughly to combine all ingredients evenly.
- Stuff the Peppers: Pour off any excess juice collected inside the roasted pepper halves. Generously fill each pepper half with the rice and bean mixture. If excess filling remains, save it for serving as a side. Sprinkle the tops of the stuffed peppers with the grated cheese.
- Bake Stuffed Peppers: Return the filled peppers to the oven and bake at 425°F (220°C) for 12 to 13 minutes, or until the cheese is melted and golden in spots.
- Serve: Remove the peppers from the oven and garnish with fresh cilantro leaves and optional toppings like sliced avocado, cilantro-hemp pesto, salsa, or sour cream. Serve warm. Leftovers can be stored covered in the refrigerator for up to 4 days and may also be frozen for longer storage.
Notes
- These stuffed peppers are inspired by Mexican cuisine, combining roasted bell peppers with a filling rich in wholesome ingredients like pinto beans, brown rice, fresh vegetables, and aromatic spices.
- This recipe yields 8 stuffed pepper halves, perfect for 4 main servings or 8 side servings.
- Using part-skim cheese helps keep the recipe lighter while still providing a cheesy topping.
- Feel free to customize garnishes to your preference, including vegan options.
- Storing leftovers properly extends their freshness; reheat gently to maintain texture and flavor.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 430
- Sugar: 11.8 g
- Sodium: 766.6 mg
- Fat: 18.4 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 13.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 52.3 g
- Fiber: 10.2 g
- Protein: 16.5 g
- Cholesterol: 18.4 mg
