The Best Vegetarian Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Stuffed with a savory mix of rice, beans, and vegetables, these bell peppers are the best vegetarian meal for a healthy and satisfying dinner. This american-inspired vegetarian ready in about 65 minutes pairs bell peppers, brown rice, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 4 American cuisine 300 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C); cut tops off 4 large bell peppers and remove seeds; set aside.
  2. Step 2: Cook 1 cup brown rice according to package instructions until fluffy (about 25 minutes).
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat; chop 1 medium onion and mince 2 garlic cloves, then sauté for 5 minutes until onion is translucent.
  4. Step 4: Add 1 can (15 oz) drained black beans, 1 cup corn, 1/2 cup diced tomatoes, 1 tsp chili powder, and 1/2 tsp cumin; simmer for 5 minutes until flavors meld.
  5. Step 5: Stir in cooked brown rice and 1/2 cup cooked rice until well combined; spoon mixture into hollowed peppers, pressing gently to fill.
  6. Step 6: Place peppers in a baking dish, cover with foil, and bake for 30 minutes; uncover and bake for 10 more minutes until peppers are tender and edges are slightly browned.

Frequently asked questions

How long does The Best Vegetarian Stuffed Bell Peppers take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover The Best Vegetarian Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.

Can I substitute ingredients in The Best Vegetarian Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale The Best Vegetarian Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is The Best Vegetarian Stuffed Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes