Go Back
Colorful vegetarian stuffed peppers filled with rice, beans, and vegetables, garnished with cilantro and avocado.
Alyssa

Vegetarian Stuffed Peppers

These vegetarian stuffed peppers are filled with a flavorful combination of pinto beans, brown rice, and fresh veggies, topped with melted cheese. Perfect as a main dish or side.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 large red bell peppers halved from stem to base, seeds and membranes removed
  • 1 tablespoon extra virgin olive oil as needed
  • ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion chopped
  • 1 pint cherry tomatoes halved or quartered if large
  • ½ cup fresh cilantro plus more for garnish
  • 4 cloves garlic pressed or minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (1 ½ cups) pinto beans rinsed and drained
  • 1 tablespoon lime juice
  • 4 ounces grated part-skim mozzarella or cheddar

Method
 

  1. Preheat the oven to 425°F and roast the halved peppers for 20-25 minutes.
  2. Cook the rice by boiling in water for 30 minutes, then drain.
  3. In a skillet, cook onion and tomatoes, then add cilantro, garlic, spices, rice, beans, and lime juice.
  4. Stuff the roasted peppers with the filling and top with cheese. Bake for 12-13 minutes.
  5. Serve warm with garnishes of choice.

Notes

Leftovers keep well in the fridge for up to 4 days.