- Preheat Oven
Preheat your oven to 375°F (190°C).
- Prepare Peppers
Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.
- Mix Filling
In a large bowl, combine cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, and half of the shredded cheese. Season with salt and pepper, and mix well.
- Stuff Peppers
Spoon the filling evenly into each bell pepper, packing it down gently. Top with the remaining cheese.
- Bake
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
- Serve
Let the stuffed peppers cool for a few minutes before serving. Garnish with fresh cilantro or parsley, if desired.
- Calories:320 kcal
- Fat:10 grams
- Protein :15 grams
- Carbohydrates:45 grams
Craving a delicious way to enjoy your veggies that everyone will actually love? These vegetable stuffed peppers are a vibrant and flavorful option that’s absolutely amazing. They fit right into your collection of easy comfort food recipes perfectly.
Filled with wholesome ingredients, they make a satisfying meal perfect for any day. You get all your nutrients in one colorful, tasty package that looks gorgeous. Even picky eaters find it hard to resist these beautiful, stuffed peppers.
I love how these peppers make eating healthy feel like a special treat. The colors alone make your dinner table look like a magazine photo. Your family will be impressed before they even take the first bite.
This recipe works great for meal prep too if you’re planning ahead. You can stuff the peppers in advance and refrigerate them until cooking time. They reheat beautifully for quick lunches throughout the week as well.
The Amazing Flavors Packed Into Every Bite
The filling combines rice, vegetables, and herbs into one incredible mixture that tastes fantastic. Each pepper becomes a little treasure chest of flavors and textures. You get protein, fiber, and vitamins all in one delicious serving.
Bell peppers become tender and sweet when baked, creating the perfect edible bowl. The filling gets warm and comforting while staying fresh and vibrant tasting. Every bite gives you different textures and flavors that work together beautifully.
I’ve tried many stuffed pepper recipes, but these vegetable versions beat them all. The combination of fresh vegetables creates this amazing depth of flavor naturally. You won’t miss the meat at all in these satisfying peppers.
Vegetable Stuffed Peppers Every Time
Choose bell peppers that can stand upright easily for the best presentation. Red, yellow, or orange peppers tend to be sweeter than green ones. Cut the tops off and remove all seeds and white membranes carefully.
Pre-cook your rice and vegetables slightly before stuffing to ensure even cooking. This prevents the peppers from getting overcooked while waiting for filling. A light sauté brings out the best flavors in your vegetables.
Top your vegetable stuffed peppers with cheese during the last few baking minutes. Mozzarella or cheddar both work wonderfully for extra richness and flavor. Cover with foil while baking to keep the peppers tender and moist.
Serve alongside a simple salad or crusty bread for a complete meal. These peppers are filling enough to be the main course easily.
