Vegetarian stuffed bell peppers are a vibrant, wholesome dish that’s as versatile as it is delicious. Packed with a savory filling of rice, beans, vegetables, and rich tomato flavors, these peppers are a crowd-pleaser for vegetarians and omnivores alike.
This easy recipe is perfect for weeknight dinners, meal prep, or entertaining. Let me walk you through creating this colorful and satisfying dish!

Why You’ll Love These Vegetarian Stuffed Bell Peppers
- Healthy and nutritious: Loaded with fiber, protein, and vitamins.
- Customizable: Easily swap ingredients to fit your pantry and preferences.
- Family-friendly: Even picky eaters will enjoy this flavorful dish.
- Make-ahead magic: Perfect for meal prep or freezing for later.
Ingredients for Vegetarian Stuffed Bell Peppers
You’ll need simple, wholesome ingredients for this recipe:
- 4 large bell peppers (any color, tops removed, seeds and membranes cleaned out)
- 1 cup cooked rice (white, brown, or quinoa for extra protein)
- 1 cup black beans or chickpeas (drained and rinsed)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for a spicy kick)
- Salt and pepper (to taste)
- 1/4 cup fresh cilantro or parsley (chopped, plus more for garnish)
- 1/2 cup shredded cheese (optional, or use plant-based cheese for a vegan option)
- 2 tablespoons olive oil
How to Make Vegetarian Stuffed Bell Peppers

Step 1: Preheat the oven.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
Step 2: Prepare the peppers.
Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly so they stand upright. Arrange them in the baking dish.
Step 3: Make the filling.
Heat olive oil in a skillet over medium heat. Sauté the onion for 2-3 minutes until softened. Add the garlic and cook for another minute.
Stir in the cooked rice, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally, to blend the flavors. Remove from heat and stir in the chopped cilantro or parsley.
Step 4: Stuff the peppers.
Spoon the filling into the prepared bell peppers, packing it gently. Top each pepper with shredded cheese, if desired.
Step 5: Bake.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
Step 6: Serve.
Garnish the stuffed peppers with more cilantro or parsley and serve hot.
Pro Tips for Perfect Vegetarian Stuffed Bell Peppers
- Choose fresh peppers: Look for firm, brightly colored bell peppers that can stand upright.
- Pre-cook the peppers: For softer peppers, blanch them in boiling water for 3-5 minutes before stuffing.
- Add flavor boosters: A splash of lime juice or hot sauce can elevate the filling.
- Make it vegan: Skip the cheese or use a dairy-free alternative for a vegan-friendly version.
- Switch up the grains: Substitute rice with quinoa, couscous, or farro for variety.
How to Serve Vegetarian Stuffed Bell Peppers
These peppers are a complete meal, but they pair wonderfully with:
- Side salad: A crisp green salad with vinaigrette balances the dish.
- Bread or rolls: Crusty bread is perfect for scooping up extra filling.
- Sauces: Add a dollop of sour cream, guacamole, or salsa for extra flavor.
Nutritional Information (Per Serving)
Here’s an approximate breakdown for one stuffed pepper (based on 4 servings):
- Calories: ~250
- Protein: ~8g
- Carbs: ~35g
- Fat: ~8g
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes.
- Freezing: Cool completely, wrap each pepper individually in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
These Vegetarian Stuffed Bell Peppers are colorful, hearty, and packed with flavor. They’re easy to prepare, endlessly customizable, and a great addition to your recipe rotation.
I’d love to hear how you enjoyed this recipe! Share your favorite variations or tips in the comments. Happy cooking!

Hi, I’m Emma Collins, a 24-year-old mom of two daughters and a little boy who keeps life full of energy. Cooking is my passion and my way of bringing my family together. Whether I’m experimenting with new recipes or perfecting old favorites, I love making meals that are simple, delicious, and full of love. As a busy mom, I’ve learned how to keep things quick and easy without sacrificing flavor. I’m excited to share my recipes and tips with you, hoping they inspire you to create memorable moments in your own kitchen with your loved ones.