Vegetarian Stuffed Peppers
Ingredients
- 2 cup mushrooms
chopped
- 1 ½ cup zucchini
chopped
- ½ cup onion
chopped
- 6 medium bell pepper
color doesn't matter, choose your favorite. 3 for dicing, three for stuffing.
- 1 cup corn
canned, frozen or canned
- 1 tsp garlic
minced
- 2 tsp chili powder
- ½ tsp cayenne pepper
optional
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp oregano
- ¼ tsp black pepper
- 1 cup black beans
drained and rinsed
- 1 cup brown rice
cooked
- 1 cup cheddar jack cheese
shredded, divided into two bowls
Directions
- 1
Preheat oven to 350º. Chop mushrooms, zucchini, and onion into 1/4 inch pieces. 2 cup mushrooms 1 ½ cup zucchini ½ cup onion
- 2
Cut the tops off of the bell peppers and place the bottoms in a baking dish. 6 medium bell pepper
- 3
Place pepper bottoms in the oven and allow to bake for 15 minutes while you're preparing the veggie filling.
- 4
Dice the pepper tops, set aside.
- 5
Add frozen corn to a skillet and cook on low for 5 minutes. 1 cup corn, canned
- 6
Add garlic, chili powder, optional cayenne pepper if you like spice, smoked paprika, cumin, oregano, salt, and pepper to skillet, stir. 1 tsp garlic 2 tsp chili powder ½ tsp cayenne pepper ½ tsp smoked paprika ½ tsp ground cumin ½ tsp oregano ¼ tsp black pepper
- 7
Add zucchini, mushrooms, bell pepper tops, and onions to skillet and allow to cook for 5 minutes.
- 8
Add black beans and cooked brown rice, remove from heat. 1 cup black beans 1 cup brown rice
- 9
Add 1/2 of cheese to the top of the veggie mix in the pan. 1 cup cheddar jack cheese
- 10
Place the pepper bottoms in a baking dish. Fill peppers with veggie and cheese mix.
- 11
Divide the rest of the cheese between the six peppers, topping the veggie mix.
- 12
Bake at 350 degrees for 15-20 minutes, until cheese is melted and beginning to brown.
- 13
Remove from the oven and allow to cool for 5-10 minutes. Serve on plates or in bowls (peppers will most likely tip to the side when placed on individual plates).
Vegetarian Stuffed Peppers
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Ratings & Reviews
Based on 3 ratings
Rating Breakdown
About this Recipe
Craving a hearty, flavorful meal that's entirely plant-based? These Vegetarian Stuffed Peppers are the answer, delivering a satisfying vegan dinner with vibrant Mexican flavors. You'll love how this dish comes together to create a wholesome, comforting experience.
What makes these stuffed peppers truly special is the thoughtful combination of ingredients that creates a depth of flavor and texture. Packed with protein-rich black beans, chewy brown rice, and a colorful array of vegetables like mushrooms, zucchini, onion, and corn, each bite is incredibly fulfilling. The spices—chili powder, smoked paprika, cumin, and oregano—infuse the filling with a warm, aromatic essence that makes this recipe stand out as a truly delicious vegan option.
Prepare for a feast for your senses. The tender bell peppers act as perfect edible bowls, cradling a rich, savory filling that's both robust and fresh. You'll taste the earthy notes of mushrooms, the subtle sweetness of corn, and the hearty texture of brown rice and black beans, all brought together by a medley of aromatic Mexican-inspired spices. While the recipe description highlights it as a vegan dinner, a touch of cheddar jack cheese stirred into the filling adds a creamy, melty layer that perfectly complements the savory vegetables and spices, making it a truly satisfying vegetarian dish.
This recipe is incredibly versatile for home cooks. Feel free to use any color of bell pepper you prefer—red, yellow, orange, or green—as the color doesn't affect the flavor, only the presentation. You can easily adjust the cayenne pepper to your liking, making it milder or spicier to suit your taste buds. For a slightly different texture, consider finely dicing a portion of the bell peppers to mix into the filling, adding another layer of crunch.
These Stuffed Peppers make an excellent main course for a cozy weeknight dinner or a special meal with friends. Serve them fresh from the oven, perhaps with a dollop of your favorite salsa or a sprinkle of fresh cilantro for an extra burst of flavor.