I make this meal on busy weeknights. I like a dish that fills the fridge and heats well. Spicy Vegetarian Stuffed Peppers Bursting with Flavor became a go-to when I needed one-pan prep and a steady crowd-pleaser.
I cook the rice and mix the beans and corn first. Then I stuff peppers and bake them. They keep well for lunches. I often pair them with simple sides like crispy garlic roasted vegetables for a full meal.
This recipe fills bell peppers with a warm rice and bean mix. It tastes spicy, cheesy, and a little smoky. People often make it for weeknight dinners, potlucks, or meal prep. The peppers stay soft but keep their shape. The filling is firm enough to hold when you serve it. It fits into vegetarian menus and works as a main or a side. Try it the day you want a simple hot meal that still feels hearty and fresh. It pairs well with salads or roasted vegetables.
Why make this recipe
This meal saves time and gives strong taste with little fuss. You can cook rice and filling in one pan, then bake. It uses pantry items like canned beans and tomatoes. The spice and cheese add a full taste that most people like. You can change heat or swap beans to suit what you have. This version works for weeknight dinners or when you want leftovers. For a light side, try it with an apple quinoa salad for fresh contrast.
How to make this recipe
First you cook rice with stock and tomatoes until the rice is soft. Then you mix in beans, corn, onions, and cheese. You cut and hollow the peppers, then spoon in the filling. Next you bake the stuffed peppers until the peppers are tender and the top is slightly browned. Expect the oven to warm the kitchen and the filling to steam. Let them rest a few minutes after baking so the filling firms up and is easier to slice and serve.
Ingredients
- 2 tablespoons extra-virgin olive oil (or vegetable oil) — for softening the onion and adding flavor.
- 0.5 medium yellow onion, diced (or shallots for milder taste) — gives a sweet base taste.
- 1 cup long grain white rice, uncooked (or brown rice with adjusted cooking time) — bulk and texture.
- 1 teaspoon sea salt (adjust to taste) — brings out flavors.
- 1.67 cups vegetable stock (or water) — cooks the rice with more taste than plain water.
- 1 can (14.5 ounces) diced tomatoes (fresh tomatoes work in season) — adds moisture and acidity.
- 4 green onions, chopped (or use regular onions) — fresh bite on top.
- 1 can (15 ounces) black beans, drained and rinsed (or kidney beans) — protein and creaminess.
- 1 cup frozen corn, thawed (or fresh corn in season) — sweet texture contrast.
- 1 cup pepper jack cheese, shredded (or Monterey Jack or cheddar) — melts and adds a little heat.
- Minced fresh cilantro (optional) — fresh herb note at the end. This list keeps things simple. Swap items based on what you have. The stock and tomatoes give the rice more taste. Beans add protein so the dish stays filling.
Directions
Step-by-Step Instructions
- Heat oil in a pan. Cook the diced onion until soft. This builds the base flavor.
- Add rice, salt, vegetable stock, and diced tomatoes. Bring to a boil, then simmer until rice is tender. Stir now and then so it cooks evenly.
- Stir in black beans and corn. Heat through so the mix is warm and combined. Taste and adjust salt.
- Cut tops off peppers and remove seeds. Brush them with a little oil so they roast well.
- Spoon the rice mix into each pepper. Pack gently so they hold shape.
- Top with shredded cheese. Bake in a 375°F (190°C) oven until peppers are soft and cheese melts, about 20–30 minutes.
- Let rest five minutes before serving. Resting helps the filling set and makes serving easier.
How to serve this recipe
Serve hot from the oven. Garnish with chopped green onions and cilantro if you like. A squeeze of lime brightens the flavors. You can place the peppers on a bed of greens for a lighter plate. They work well for dinner parties because people can eat with a fork and it looks nice on the table. For a fuller meal, serve with a simple side like baked feta eggs with tomatoes and spinach or crusty bread.
How to store this recipe
Cool peppers to room temperature before storing. Put them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts to keep texture. Store sauce or extra cheese separately if you plan to keep them longer for best texture.
Tips to make this recipe
Use cooked rice that is a day old if you have it; it firms the filling. If rice is fresh, watch the moisture and bake a bit longer. Drain canned beans well to avoid extra liquid. If peppers steam too fast, tent with foil in the oven. You can swap pepper jack for milder cheese if kids eat it. For a different spice profile, add a teaspoon of cumin or smoked paprika. This version of Spicy Vegetarian Stuffed Peppers Bursting with Flavor works with many swaps and still tastes good. Try a warm soup like autumn tortellini soup for a cozy night.
Variation
Swap ingredients to fit tastes. Use brown rice but add 10–15 minutes cooking time. Replace black beans with kidney beans or cooked lentils. Use fresh corn instead of frozen in summer. Make it vegan by using a dairy-free cheese. Add chopped mushrooms or cooked sweet potato for more texture. If you want less heat, use mild cheddar instead of pepper jack. The recipe is flexible, so swaps work well and keep the meal simple and reliable.
FAQs
Q: Can I use different peppers? A: Yes. Red, yellow, and orange bell peppers work the same.
Q: Can I make this ahead? A: Yes. Stuff peppers and keep them covered in the fridge. Bake when ready.
Q: Is this gluten free? A: Yes, if you use gluten-free stock and check labels.
Q: How do I make it less spicy? A: Use milder cheese and skip spicy add-ins like hot sauce.
Q: Can I add meat? A: Yes. Cooked ground meat can mix into the filling.
Conclusion
This recipe gives an easy, filling meal that fits weeknight routines. It reheats well and suits simple swaps for taste or diet. The steps stay basic and the result feels homemade without much fuss. For other stuffed pepper ideas, see Vegetarian Stuffed Peppers with Harissa – Sisters Know Best for a different spice take. For a slow-cooker vegan option, try Vegan Stuffed Peppers (Slow Cooker Recipe) – Happy Healthy Mama. For another vegan stuffed pepper idea, check Vegan Stuffed Peppers – Chef Ani.
Print
Spicy Vegetarian Stuffed Peppers Bursting with Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious one-pan meal featuring bell peppers stuffed with a spicy, cheesy rice and bean mixture, perfect for busy weeknights and meal prep.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 0.5 medium yellow onion, diced
- 1 cup long grain white rice, uncooked
- 1 teaspoon sea salt
- 1.67 cups vegetable stock
- 1 can (14.5 ounces) diced tomatoes
- 4 green onions, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup pepper jack cheese, shredded
- Minced fresh cilantro (optional)
Instructions
- Heat oil in a pan. Cook the diced onion until soft.
- Add rice, salt, vegetable stock, and diced tomatoes. Bring to a boil, then simmer until rice is tender.
- Stir in black beans and corn. Heat through.
- Cut tops off peppers and remove seeds. Brush with oil.
- Spoon the rice mix into each pepper and pack gently.
- Top with shredded cheese. Bake in a 375°F (190°C) oven until peppers are soft, about 20–30 minutes.
- Let rest for five minutes before serving.
Notes
For a lighter side, serve with an apple quinoa salad. You can also swap ingredients based on what’s available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
