Beans & Rice Stuffed Peppers Recipe: A Healthy Vegetarian Dinner by Jan Mostrom

Beans & Rice Stuffed Peppers Recipe: A Healthy Vegetarian Dinner

We are really trying to add more plant-based recipes to our dinner rotation, and this stuffed pepper recipe is a current favorite. I love that it includes my rice and beans recipe that I can make ahead of time and use in this and other quick and easy recipes. If you family craves meat just add some mild or spicy sausage to liven up the mix. This vegetarian recipe is so easy and smells delicious as the peppers roast up to perfection.

For this stuffed peppers recipe you'll need cooked rice and beans (or your own cooked rice and beans), bell peppers, olive oil and shredded cheese. The peppers are baked in the oven until soft, and then stuffed with rice and beans and topped with shredded cheese. Bake until warm and get ready to sit down to a healthy, filling lunch or dinner.

If you want a more decorative pepper, leave the stem on the top of the pepper but remove all the seeds and pulp inside. Use whatever cheese you like, such as cheddar, Monterey Jack, mozzarella, gruyere or your favorite Mexican cheese. Serve these vegetarian stuffed peppers for dinner with your favorite side dishes.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4


  • 3 bell peppers (red, orange, yellow or green)
  • olive oil
  • rice and beans (here's the easy beans and rice recipe)
  • shredded cheese (optional)
  • guacamole (optional)

Here's how to make it: 

  1. Cut peppers in half and remove stem and seeds. Place the peppers into a large bowl. Pour a few tablespoons of olive oil on the peppers and about a teaspoon of salt and pepper. Mix the peppers around to thoroughly coat them with the oil. Place on a cookie sheet lined with parchment paper with the round side up. Bake in a preheated 425-degree F oven for 40 to 45 minutes.
  2. Make your rice and beans or warm rice and beans if you have them already made. After peppers are soft remove them from oven and turn temperature up to broil. Turn peppers over and fill with warm beans and rice (and meat if you are including it).
  3. Top with some shredded cheese, if desired, and return to oven for 3 to 5 minutes or until cheese is melted and everything is nice and warm.

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Baking Sheets
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Olive Oil
Olive Oil $4 & Up

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We all need to eat more plant based meals for our health as well as the environment. Yummy recipe!
Elisa Schmitz
Growing up, my Puerto Rican madre made rice and beans every week. I miss her cooking so much! Thanks for sharing this easy, delicious recipe, Jan Mostrom .
Stuffed peppers are so good!

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