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