Vegetarian Baked Stuffed Red Bell Peppers

Perfect for a weeknight dinner or an impressive centerpiece on your vegetarian table, these Vegetarian Baked Stuffed Red Bell Peppers are bursting with bold flavors and wholesome ingredients. Vibrant red bell peppers are stuffed with a satisfying mixture of rice, black beans, diced tomatoes, and a hint of warming spices like chili powder and cumin. Each pepper is crowned with a melting layer of cheddar cheese, delivering gooey, irresistible bites with every forkful. This easy-to-follow recipe is both nutritious and customizable, with optional fresh herbs like parsley or cilantro to enhance the presentation and flavor. Ready in just about an hour, these stuffed peppers are gluten-free and packed with protein, making them a crowd-pleasing choice for vegetarians and carnivores alike.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Red bell peppers
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1.5 cups Cooked white or brown rice
• 1 cup Canned black beans, rinsed and drained
• 1 cup Diced tomatoes, canned or fresh
• 1 cup Shredded cheddar cheese
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley or cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the red bell peppers and remove the seeds and membranes inside. Set the peppers aside and reserve the tops if you'd like to use them as lids.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.

Step 4

Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently.

Step 5

Add the cooked rice, black beans, and diced tomatoes to the skillet. Stir to combine.

Step 6

Season the mixture with chili powder, cumin, salt, and black pepper. Stir well and cook for 2-3 minutes to allow the flavors to meld together.

Step 7

Remove the skillet from heat and stir in half of the shredded cheddar cheese (reserve the other half for topping).

Step 8

Place the hollowed-out red bell peppers in a baking dish, ensuring they stand upright. If needed, trim the bottoms slightly to help them balance.

Step 9

Stuff each bell pepper generously with the prepared filling, packing it in tightly.

Step 10

Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.

Step 11

If desired, place the reserved pepper tops back on as decorative lids.

Step 12

Bake the stuffed peppers in the preheated oven for 35-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Step 13

Remove from the oven and let them cool for 5 minutes. Garnish with chopped fresh parsley or cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(1549.1g)

Amount per serving	% Daily Value*
Calories	1589.9

Total Fat 68.6g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 121.1mg	0%
Sodium 2481.9mg	0%
Total Carbohydrate 185.6g	0%
Dietary Fiber 33.2g	0%
Total Sugars 30.2g
Protein 61.2g	0%

Vitamin D 0IU	0%
Calcium 1064.8mg	0%
Iron 13.5mg	0%
Potassium 2491.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 15.3%

Carbs: 46.3%