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Healthy Stuffed Vegetarian Peppers

These stuffed vegetarian bell peppers are full of Mexican flavors and are perfect for a weeknight meal. They are gluten-free and can easily be made vegan too!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Servings: 3
Calories: 271kcal
Author: Anjali Shah

Ingredients

  • 3 Bell Peppers (red, yellow or orange)
  • 3/4 cup Refried Black Beans (about 1/4 cup per pepper)
  • 3/4 cup Cooked brown rice
  • 6 tbsp Mexican shredded cheese blend
  • 6 tbsp Your favorite salsa for topping, 2 tbsp per pepper
  • 3 tbsp Guacamole for topping, 1 tbsp per pepper
  • 3/4 cup Corn kernels (either frozen & defrosted, or fresh)
  • 1/2 tbsp Taco seasoning (or more to taste, I like the one from Trader Joe's)
  • Cumin, Chili Powder, Ancho Chili Powder, Paprika to taste
  • Salt to taste

Instructions

  • Roast the peppers under a broiler (350 degrees for 5 min - or until the top of the peppers begins to blacken). At the same time, cook the brown rice (if it's not already pre-cooked).
  • Cut off the tops of the peppers, take out the seeds/etc. Set aside.
  • Heat the corn in a microwave safe bowl (or on the stovetop). Once warmed, stir in ~1/2 tsp cumin, ~1/2-1 tsp chili powder and 1/8-1/4 tsp salt. Set aside.
  • Heat the refried black beans on the stove, add taco seasoning to taste.
  • Spread the black beans at the bottom and along the sides of each pepper.
  • Top with corn mixture, then with brown rice, then with corn again. Spoon 1-2 Tbsp Mexican cheese blend on top of each pepper.
  • Broil at 350 degrees on low for 5 min until cheese is melted and bubbly. Serve with salsa and/or guacamole. Enjoy!!

Video

Notes

Top Tips for Making Stuffed Vegetarian Peppers
  • Watch the peppers carefully when you are broiling them to make sure they don't burn.
  • If you want to add some extra veggies, you can add some chopped baby spinach into the corn filling!
  • If you don't have corn or rice, just about any vegetable and grain will work well to stuff these peppers. Try zucchini, squash, carrots, quinoa, barley or farro!
  • For additional toppings, try guacamole, crushed tortilla chips, plain Greek yogurt, or organic sour cream.
  • When serving to little kids, cut into tiny pieces to make it bite-sized and easy to eat!
  • These peppers can be prepared ahead of time, and stored in the fridge for up to 24 hours before baking in an airtight container.

Nutrition

Calories: 271kcal | Carbohydrates: 41.5g | Protein: 10.6g | Fat: 9.1g | Saturated Fat: 3.8g | Sodium: 844mg | Fiber: 7.1g | Sugar: 2.9g