Vegetarian Stuffed Bell Peppers with Rice, Black Beans, and Pepper Jack Cheese Recipe
Introduction
These vegetarian stuffed peppers are a vibrant and flavorful meal perfect for any occasion. Packed with a zesty rice and black bean filling, topped with melted pepper jack cheese, they offer a satisfying and wholesome dish that’s easy to prepare.
Ingredients
- 4 red bell peppers (halved lengthwise, seeds and membranes removed)
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 medium yellow onion (chopped)
- 1 jalapeño pepper (stemmed and finely chopped)
- 4 garlic cloves (chopped)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
- 1½ cups cooked brown rice
- 1½ cups cooked black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons fresh lime juice (plus wedges for serving)
- 1 teaspoon lime zest
- 1 cup shredded pepper jack cheese
- ½ cup chopped fresh cilantro
- Salsa (optional, for serving)
- Avocado or guacamole (optional, for serving)
Instructions
- Step 1: Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Step 2: Place the pepper halves cut side up on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes or until tender. Drain any liquid inside the peppers and set aside.
- Step 3: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, jalapeño, and garlic, cooking and stirring occasionally for about 5 minutes until softened.
- Step 4: Stir in tomato paste, chili powder, cumin, salt, and pepper. Cook for an additional 3 minutes until the tomato paste darkens and spices become fragrant.
- Step 5: Remove the skillet from heat and mix in the cooked brown rice, black beans, corn, lime juice, and lime zest. Adjust seasoning to taste.
- Step 6: Fill each pepper half with the rice mixture and top with shredded pepper jack cheese. Arrange the stuffed peppers in a large baking dish.
- Step 7: Broil the peppers for 5 to 10 minutes, or until the cheese is browned and bubbly.
- Step 8: Garnish with fresh cilantro and serve with salsa, avocado or guacamole, and lime wedges if desired.
Tips & Variations
- For a vegan option, substitute pepper jack cheese with a plant-based cheese or omit it entirely.
- Add diced tomatoes or roasted vegetables to the filling for extra flavor and texture.
- If you prefer milder heat, remove the seeds from the jalapeño before chopping or substitute with a mild bell pepper.
- Try using quinoa or cauliflower rice as a low-carb alternative to brown rice.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers ahead of time and refrigerate them for up to 24 hours before baking and broiling.
Can I freeze the stuffed peppers?
Absolutely. Wrap the prepared peppers tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Print
Vegetarian Stuffed Bell Peppers with Rice, Black Beans, and Pepper Jack Cheese Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Vegetarian Stuffed Peppers are a flavorful and nutritious meal featuring roasted red bell peppers filled with a spiced mixture of brown rice, black beans, corn, and zesty lime, topped with melted pepper jack cheese and fresh cilantro. Perfectly seasoned and baked to tender perfection, they make a wholesome and satisfying dish ideal for a cozy dinner.
Ingredients
Scale
Peppers
- 4 red bell peppers, halved lengthwise, seeds and membranes removed
- Olive oil, for drizzling and 2 tablespoons extra-virgin olive oil
- Sea salt, for sprinkling and ¾ teaspoon plus more
- Freshly ground black pepper, for sprinkling and cooking
Filling
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 jalapeño pepper, stemmed and finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1½ cups cooked brown rice
- 1½ cups cooked black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 cup shredded pepper jack cheese
- ½ cup chopped fresh cilantro
To Serve (Optional)
- Salsa
- Avocado or guacamole
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prepare for roasting the peppers.
- Roast Peppers: Arrange the red bell pepper halves cut side up on the baking sheet. Drizzle them with olive oil and sprinkle with salt and freshly ground black pepper. Bake for 10 minutes or until the peppers become tender. Drain and discard any liquid that collects inside the peppers. Set aside for later filling.
- Cook Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, jalapeño, and garlic and sauté for about 5 minutes until softened and fragrant.
- Add Spices: Stir in the tomato paste, chili powder, cumin, salt, and freshly ground black pepper. Cook this mixture for 3 minutes, allowing the tomato paste to darken and the spices to release their aromas.
- Mix Filling: Remove the skillet from heat, then add the cooked brown rice, black beans, corn kernels, fresh lime juice, and lime zest. Mix everything thoroughly and adjust seasoning as needed.
- Stuff Peppers: Spoon the rice and bean mixture evenly into each roasted pepper half. Top each with shredded pepper jack cheese.
- Broil Cheese: Place the stuffed peppers in a large baking dish and broil them for 5 to 10 minutes until the cheese is bubbly and browned to your liking.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the stuffed peppers and serve immediately with optional salsa, avocado or guacamole, and lime wedges for added zest and creaminess.
Notes
- You can substitute pepper jack cheese with a vegan cheese alternative if preferred.
- Use fresh or frozen corn kernels based on availability.
- To reduce heat, omit the jalapeño or remove seeds before chopping.
- Cook extra rice and beans ahead of time for quicker preparation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American Southwest
Keywords: vegetarian stuffed peppers, stuffed bell peppers, healthy stuffed peppers, brown rice stuffed peppers, black beans stuffed peppers
