Flavorful Vegetarian Stuffed Peppers: Your New Favorite Meatless Meal

These Vegetarian Stuffed Peppers are a culinary delight, bursting with a delicious black bean, corn, and savory rice mixture, and crowned with melted Monterey Jack cheese! They offer a perfect blend of comfort food and fresh, wholesome ingredients, making them an excellent choice for any dinner.

We absolutely adore these stuffed peppers for their fresh taste and perfectly tender texture. They are crafted with readily available ingredients and a carefully balanced spice blend that ensures every flavor truly pops. Their simplicity and robust taste make them a fantastic addition to your weekly meal rotation. You’ll find them much more exciting and fulfilling than your average weeknight meal.

If you’re as passionate about Mexican-inspired vegetarian dinners as we are, be sure to explore some of our other cherished recipes. These include our comforting Mexican rice casserole, rich and savory vegetarian enchiladas, and delightful sweet potato tacos. Embracing vegetarian Mexican cuisine is not only simple but also opens up a world of incredibly tasty and diverse dishes!

Before we dive into the step-by-step instructions, let’s gather the essential ingredients for these fantastic vegetarian stuffed peppers. You’ll find the complete recipe card, including detailed measurements and cooking times, at the very end of this post. But for now, here’s a quick overview of what you’ll need to create this amazing dish:

Step-by-Step Guide: How to Make Vegetarian Stuffed Peppers

Crafting these delicious vegetarian stuffed peppers is simpler than you might think. Follow these easy steps to bring this flavorful meal to your table:

Step 1: Prepare the Bell Peppers. Begin by thoroughly washing your bell peppers. Then, carefully cut each pepper in half lengthwise, right down through the middle of the stem. Using a spoon or your hands, clean out the insides, removing all seeds and white membranes. This creates a perfect cup for your delicious filling.

Step 2: Pre-bake the Peppers. Arrange the prepared bell pepper halves on a baking sheet. Drizzle them lightly with olive oil and sprinkle generously with salt. Use your hands to gently rub the oil and salt into the peppers, ensuring an even coating. This step is crucial for achieving that desirable tender-crisp texture.

Should Peppers Be Pre-cooked Before Stuffing?

Absolutely, yes! Pre-baking your bell peppers before stuffing is a key step to ensure they reach the perfect tenderness. This initial bake softens the peppers, making them enjoyable to eat while preventing them from becoming mushy or staying too firm after the final bake. It also allows some of the moisture to release, which helps avoid a soggy final product.

Step 3: Bake and Cook Rice. Place the baking sheet with the pepper halves into a preheated oven at 425 degrees Fahrenheit (220°C) for 20 minutes. While your peppers are getting perfectly tender, take this time to cook your white rice (or brown rice) according to package directions. You can use a stovetop method or a convenient rice cooker.

Step 4: Sauté Aromatics. While the peppers bake, heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and minced garlic. Sauté them for 7-8 minutes, stirring occasionally, until the onion becomes translucent and wonderfully fragrant. This forms the aromatic base of your flavorful filling.

Step 5: Add Beans and Corn. To the skillet with the softened onion and garlic, add the frozen corn and drained black beans. Stir the mixture gently and cook for about 5 minutes, or until the corn is thoroughly thawed and warmed through. This step ensures all ingredients are well combined and heated before assembling.

Step 6: Create the Flavorful Filling. If your skillet is large enough, you can continue here, or transfer the bean and corn mixture to a spacious mixing bowl. Add the cooked rice, chili powder, cumin, paprika, and salt. Stir in the freshly chopped cilantro and a squeeze of fresh lime juice. Finally, fold in ½ cup of the freshly grated Monterey Jack cheese. Mix everything thoroughly to ensure all the spices and ingredients are well combined, creating a truly harmonious and delicious vegetarian stuffed pepper filling. Don’t forget to taste and adjust seasonings if needed!

Step 7: Drain the Peppers. Once the bell pepper halves have finished their initial 20 minutes of baking, carefully remove the baking sheet from the oven. You may notice some liquid has accumulated inside the peppers; it’s important to drain off any excess liquid before proceeding. This step helps prevent your stuffed peppers from becoming watery and ensures a delightful texture.

Step 8: Stuff the Peppers. Now for the fun part! Generously spoon the prepared black bean, corn, and rice filling into each pre-baked bell pepper half. Pack them full, but gently, ensuring an even distribution of the delicious mixture. Arrange the stuffed peppers back onto the baking sheet, making sure they are stable.

Step 9: Top with Cheese. Sprinkle the remaining freshly grated Monterey Jack cheese generously over the top of each stuffed pepper. This layer of cheese will melt into a golden, bubbly crust, adding a creamy and irresistible finish.

Step 10: Final Bake and Serve. Return the baking sheet with the stuffed pepper halves to the 425 degrees Fahrenheit (220°C) oven. Bake for an additional 15-20 minutes, or until the cheese on top is beautifully browned, melted, and bubbling. Carefully remove from the oven and let them cool for a few minutes before serving. Enjoy!

Vegetarian Stuffed Peppers FAQs

These vegetarian stuffed peppers are truly one of our favorite Mexican-inspired dinner recipes – a delicious, flavorful, and incredibly filling meatless meal that’s both healthy and easy to prepare. We hope you enjoy making and savoring them as much as we do!