Vegetarian Stuffed Peppers

peppers with a delicious rice filling
Peppers with a delicious rice filling
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For peppers:
4 Red bell pepper large, halved from stem to base, seeds and membranes removed
1 tbsp Olive oil extra virgin , as needed
Salt fine, to taste
Black pepper freshly ground, for sprinkling
For filling and topping:
½ cup Brown rice long-grain or 1 ½ cups cooked rice
2 tbsp Olive oil extra virgin
1 Yellow onions large, chopped
½ tsp Salt fine, to taste
1 pint (2 cups) Cherry tomatoes halved or quartered if large
½ cup Cilantro chopped fresh, plus more for garnish
4 cloves Garlic pressed or minced
1 ½ tsp Chili powder
1 tsp Cumin ground
1 can (1 ½ cups) Pinto beans rinsed and drained
Black pepper freshly ground , to taste
1 tbsp Lime juice
4 oz (about 1 cup) Vegetarian Mozzarella grated part-skim
For optional garnishes:
Pesto a drizzle of cilantro-hemp
Avocado sliced ripe or guacamole
vegan Sour cream

Nutritional information

  • For peppers:

  • For filling and topping:

  • For optional garnishes:

Vegetarian Stuffed Peppers


These Vegetarian Stuffed Peppers are so delicious I love to make them as a main dish or as a delicious side, depending on how hungry I am! If you use large peppers, you should have just the right amount of filling in this recipe but if you have extra filling, save it to serve as a side dish. 

To make these delicious stuffed peppers, I start by roasting pepper halves. Cook rice to make the filling. To prepare the filling, I simply saute onion and add tomatoes, cilantro, garlic, chili powder and cumin. I then remove the pot from the heat and add the rice, beans, lime juice, and about 10 twists of black pepper. I use this mixture to stuff the pepper halves and top with cheese before baking in the oven until heated through and bubbling. 

To make my Vegetarian Stuffed Peppers, you will need the following ingredients:

Ingridiens for Vegetarian Stuffed Peppers

Steps to make Vegetarian Stuffed Peppers


Heat oven


Preheat the oven to 425 °F.


Prepare peppers


Place the halved peppers in a large 9 by 13-inch baking dish. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Rub the oil over both sides of the peppers, and arrange them with the cut sides facing up.


Roast peppers


Bake in the oven for 20 - 25 minutes, until the peppers are tender when pierced and blistered and charred around the edges. Remove the peppers and set aside. Leave the oven on.


Cook rice


Bring a large pot of water to boil. Rinse ½ cup of rice grains under running water until it runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes. Drain any remaining cooking water and return the rice to the pot. Set aside.


Saute onions and tomatoes


Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and ½ a teaspoon salt. Cook while stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook for another 5 minutes or so.


Add garlic and spices


Add ½ a cup of chopped fresh cilantro, 4 cloves of minced garlic, 1 ½ teaspoons of chili powder, and 1 teaspoon of ground cumin. Cook for 30 - 60 seconds, stirring constantly, until the garlic is fragrant.


Add rice and beans


Remove the pot from the heat and add the cooked rice, 1 can of pinto beans, 1 tablespoon of lime juice, and about 10 twists of black pepper. Mix well. Taste and adjust seasoning by adding more salt and black pepper to taste.


Stuff the peppers


Pour off any excess liquid pooled within the pepper halves. Stuff each pepper generously with the rice mixture. Top with the vegetarian mozzarella cheese.




Bake in the oven for 12-13 minutes until the cheese is bubbling and golden.



Sprinkle with freshly chopped cilantro leaves and serve with optional garnishes. I like sliced ripe avocado with a drizzle of cilantro-hemp pesto, red salsa and sour cream.

These Vegetarian Stuffed Peppers are healthy, wholesome and absolutely delicious! Try them soon and come back to leave a comment below letting me know what you think.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

Great recipe! I love stuffed peppers. Thanks!

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