Delicious & Easy Vegetarian Stuffed Peppers for a Flavorful Meatless Meal

Looking for a hearty meatless dinner that doesn’t compromise on flavor or satisfaction? These Vegetarian Stuffed Peppers for two are an absolute winner, featuring a delightful filling of fluffy rice, rich tomatoes, and hearty black beans! Perfect for a cozy weeknight meal or a special occasion, these peppers are guaranteed to hit the spot.

Embracing Meatless Meals: A Delicious Journey

As the seasons change and the days grow longer, I find myself craving lighter, yet still incredibly satisfying, main dishes. While I adore creating a variety of meat-centric recipes, there’s been a growing demand from many of you for more fantastic vegetarian options. I’ve previously shared my beloved Quiche Florentine, but I knew my collection needed further expansion to truly cater to diverse palates and dietary preferences.

Last fall, I explored the world of plant-based cooking with a delicious vegan stuffed butternut squash, a highlight of my Thanksgiving Dinner For Two menu. That success sparked an idea: to create a similar comforting, vegetable-focused dish for upcoming holidays like Easter Dinner For Two, or simply for any delightful weeknight. I pondered various vegetables – zucchini (a bit too early for my stuffed zucchini with rice recipe), and butternut squash (now out of season).

Then, the perfect solution emerged: Vegetarian Stuffed Peppers! Bell peppers are wonderfully versatile and readily available all year round, making them an ideal choice for any season or celebration. While these meatless stuffed bell peppers are certainly elegant enough for a holiday spread, they’re equally at home as a comforting, regular Sunday dinner – just like the stuffed peppers I grew up with (though I admit, I wasn’t always their biggest fan as a kid!).

My personal preference has evolved, leading me to favor vibrant orange and yellow bell peppers over green ones for their sweeter flavor profile. Instead of the traditional ground beef filling, I’ve crafted a savory tomato-rice mixture, reminiscent of my homemade Spanish rice (minus the distinctive Spanish spices). To boost the nutritional value and make it a complete meal, I’ve incorporated black beans for a fantastic protein punch.

These vegetarian stuffed bell peppers are also incredibly adaptable. They are almost vegan as written; simply swap the shredded cheese topping for a plant-based alternative or omit it entirely to make them fully vegan-friendly. This flexibility ensures everyone at your table can enjoy this wholesome and incredibly flavorful dish.

Why You Will Love These Vegetarian Stuffed Peppers

Hearty & Satisfying: Packed with rice, beans, and vegetables, these peppers are incredibly filling without being heavy.
Flavorful: A rich tomato-based rice filling seasoned with garlic and onion creates a truly delicious experience.
Meatless & Healthy: A fantastic option for those seeking plant-based meals, offering protein and fiber.
Easy to Make: With straightforward steps, even novice cooks can master this recipe.
Customizable: Easily adaptable to dietary needs (vegan option) and personal taste preferences.
Perfect for Two: Specifically designed for smaller households, minimizing leftovers (unless you want them!).
Year-Round Enjoyment: Bell peppers are always in season, making this a go-to recipe any time.

Essential Ingredients For Your Vegetarian Stuffed Peppers

The beauty of these meatless stuffed peppers lies in their simple, pantry-friendly ingredients. Here’s a closer look at what you’ll need to create this comforting meal:

Bell Peppers: The star of the show! You absolutely can’t have stuffed peppers without the peppers themselves. They come in a rainbow of colors: green, red, orange, and yellow. While green peppers tend to have a more earthy, less sweet flavor (which I personally avoid), any color will work beautifully. Aim for large peppers, roughly 8 ounces each, to ensure ample space for stuffing. If your peppers are on the smaller side, consider using three or simply enjoy any leftover rice mixture as a delicious side dish.
Olive Oil: Essential for sautéing our aromatics and building a flavorful base. I opted for olive oil to keep this recipe easily adaptable for vegan diets (should you choose to omit or swap the cheese). Butter can also be used for an equally rich flavor.
Salt: A fundamental flavor enhancer, salt truly makes all the other ingredients sing. Kosher salt is generally preferred for its texture and even salinity, but standard table salt can be used if that’s what you have on hand.
Onion and Garlic: These aromatics are the backbone of flavor in our rice filling. They add depth, sweetness, and a wonderful savory foundation. White, yellow, or even Vidalia onions are excellent choices. While red onion can work in a pinch, its stronger flavor might be less ideal for this specific dish.
White Rice: Rice serves as a fantastic, satisfying base to bulk up your meatless stuffed peppers. While white long-grain rice is used in this recipe, feel free to experiment with other grains like brown rice, quinoa, barley, or even couscous (which, while technically pasta, works similarly in this context). Remember that the cooking ratio of grain to liquid can vary significantly, so always refer to the instructions on your specific package for best results.
Tomato Sauce: Most classic stuffed pepper recipes feature a tomato-based filling, and ours is no exception. Canned tomato sauce forms a key part of the liquid needed to cook the rice, infusing it with rich tomato flavor from the start.
Vegetable Broth: This ingredient further reinforces the vegetarian nature of the dish and provides a more flavorful liquid for cooking the rice than plain water. Choose a good quality vegetable broth for the best taste.
Tomatoes: For added texture and bursts of fresh tomato flavor, I like to stir in actual tomato pieces. Drained petite diced tomatoes are perfect for their small, manageable size. If you prefer to avoid opening another can, a freshly chopped ripe tomato makes an excellent substitute.
Black Beans: As these stuffed peppers are designed to be vegetarian and satisfying, incorporating a protein source is key. Canned black beans are the perfect solution! They add a wonderful earthy flavor, substantial texture, and a healthy dose of plant-based protein and fiber. Be sure to rinse them thoroughly under cold water to remove excess sodium and liquid before adding them to your filling.
Lime Juice: A squeeze of fresh lime juice at the end brightens the entire rice mixture, adding a zesty, fresh counterpoint to the rich tomato and bean flavors. Lemon juice can be used as an alternative.
Fresh Herbs: Freshly chopped cilantro adds a vibrant color and a burst of herbaceous freshness to the filling. However, this is a versatile element – feel free to use other herbs you enjoy, such as basil, parsley, or thyme, depending on what you have available or what flavors you prefer.
Shredded Cheese: For those who love a gooey, melted topping, shredded cheese (like cheddar, Colby Jack, or mozzarella) takes these stuffed peppers to the next level. If you’re aiming for a fully vegan meal, a good quality vegan-friendly shredded cheese works wonderfully, or you can simply omit it altogether for a dairy-free option.

Clever Ways To Use Leftover Canned Tomatoes and Black Beans

Okay, I completely understand the dilemma: when you’re making stuffed peppers for two, who wants to open a full can just for a meager quarter cup of tomatoes and black beans? I opted for canned ingredients primarily for their convenience. Of course, you can certainly chop up a fresh tomato or use dried black beans (prepared accordingly) to make the precise amount needed.

However, with a little strategic menu planning, you can easily use up those leftover canned goods in other delicious dishes later in the week. Don’t let anything go to waste!

For any leftover canned diced tomatoes, you can whip up a comforting bowl of One Pot Lasagna Soup – it’s quick, easy, and incredibly flavorful.

As for the remaining canned black beans, they’re perfect for a batch of Crock Pot Salsa Chicken, adding wonderful texture and protein. I also love to substitute black beans for the lentils in Aarti Sequeira’s fantastic Mujadara, for a slightly different take on this classic dish.

And for a recipe that utilizes both leftover canned tomatoes AND black beans, my hearty Buffalo Chicken Chili is an excellent choice!

Preparation Tips for Perfect Stuffed Peppers

Should you cut peppers in half for stuffed peppers?

Traditionally, stuffed bell peppers are prepared by cutting off the very top, removing the seeds and membrane, and then stuffing the whole pepper. However, this method can result in a much longer baking time as the peppers take ages to soften. Plus, once you’ve enjoyed the cheesy topping, there’s no more cheese to be had on the rest of the pepper.

By simply cutting each bell pepper in half lengthwise, you achieve several benefits. Firstly, they cook much faster and become delightfully tender in the oven. Secondly, you effectively double the surface area available for that irresistible cheesy topping, ensuring a delicious bite with every forkful. This simple technique elevates the eating experience significantly!

Do you need to pre-cook your peppers before stuffing them?

A common question is whether you need to pre-cook or boil your bell peppers before stuffing them. The good news is, for this recipe, there’s absolutely no need to! Since we’re cutting the peppers in half, they will soften beautifully in the oven during the baking process. The heat and moisture from the rice filling, combined with the baking time, will ensure your bell peppers are perfectly fork-tender without any extra steps.

How To Make Vegetarian Stuffed Peppers

Creating these flavorful vegetarian stuffed peppers with rice is a straightforward process. Follow these simple steps for a delicious meal:

Prepare the Aromatics: In a large skillet, sauté the diced onion and minced garlic until softened and fragrant. This step builds the foundational flavor of your rice filling.
Toast the Rice: Add the uncooked white long-grain rice to the skillet with the aromatics. Cook for a few minutes, stirring constantly, until the rice becomes translucent and lightly toasted. This helps to create a more distinct, fluffy texture.
Simmer the Rice: Stir in the tomato sauce, vegetable broth, and a pinch of salt. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the skillet tightly with a lid and cook undisturbed until all the liquid has been absorbed and the rice is tender.
Incorporate the Remaining Filling Ingredients: Once the rice is cooked, remove it from the heat. Gently stir in the drained petite diced tomatoes, rinsed black beans, fresh lime juice, and chopped cilantro. Mix well to combine all the delicious flavors and textures.
Stuff the Peppers: Arrange your halved bell peppers in an 8×8 baking dish. Carefully spoon the flavorful rice and bean mixture into each bell pepper half, mounding it slightly.
Bake to Perfection: Top each stuffed pepper half with a generous sprinkle of shredded cheese (if using). Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the peppers are fork-tender and the cheese is melted and bubbly.

Refrigerate any leftover vegetarian stuffed peppers in an airtight container for up to 4 days. They reheat wonderfully!

Storage and Make-Ahead Tips

Refrigeration: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, place them in a baking dish, cover loosely with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave them for a quicker reheat, though the peppers might be slightly less firm.
Make Ahead: You can prepare the rice filling up to 2 days in advance and store it in the refrigerator. When ready to bake, stuff the peppers and proceed with the baking instructions. This is a great time-saver for busy weeknights!

What To Serve With Vegetarian Stuffed Peppers

To transform your meatless stuffed peppers into a truly complete and satisfying meal, consider pairing them with these delicious side dish recipes:

Small Batch Dinner Rolls: Soft, warm rolls are perfect for soaking up any savory juices from the peppers.
Green Onion Salad: A light, crisp salad offers a refreshing contrast to the hearty stuffed peppers. Its vibrant flavors can cleanse the palate beautifully.
Green Beans with Almonds: A classic vegetable side, these tender-crisp green beans with a hint of nuttiness add texture and another layer of healthy goodness.
Italian Potato Salad: If you’re looking for something more substantial, a zesty potato salad can complement the flavors of the peppers without overpowering them.

More Delicious Meatless Dinner Ideas

If you thoroughly enjoyed these flavorful veggie stuffed peppers and are eager to explore more plant-forward meals, then you’re in luck! Here are some other fantastic vegetarian recipes from my kitchen that you might love:

One Pan Vegetable Skillet Lasagna: All the comforting layers of lasagna, made conveniently in a single skillet – perfect for a fuss-free meal.

Creamy Tomato Mushroom Pasta: A rich and indulgent pasta dish featuring earthy mushrooms and a luscious tomato cream sauce.

Broccoli Cheddar Soup: A warm, comforting bowl of cheesy goodness, packed with tender broccoli – ideal for a chilly evening.

Vegetarian Stuffed Peppers

Yield:
2 servings

Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
1 hour 15 minutes

Looking for a hearty meatless dinner? These Vegetarian Stuffed Peppers For Two will hit the spot with rice, tomatoes, and black beans!

Ingredients

2 large bell peppers (any color), cut in half lengthwise and deseeded (roughly 8 ounces per pepper)
1 tablespoon vegetable or olive oil
1/4 cup diced yellow or white onion
1 garlic clove, minced
1 cup uncooked white long grain rice
3/4 cup canned tomato sauce (roughly one 8 ounce can)
1/4 cup vegetable broth/stock, room temperature
1/2 teaspoon salt, preferably kosher
1/4 cup petite diced tomatoes (either drained from a can or freshly chopped tomato)
1/4 cup canned black beans, rinsed
1 teaspoon fresh chopped cilantro
1 teaspoon fresh lime juice
1/4 cup shredded cheese, such as cheddar, Colby Jack, or mozzarella

Instructions

Preheat the oven to 400F (200°C). Place the bell pepper halves in an 8×8 baking dish.
In a large skillet, heat the oil. Once hot, add the onion and a big pinch of salt. Cook until softened, about 5 minutes.
Add the garlic and rice then cook for another 1-2 minutes or until the rice is translucent and starts to brown.
Slowly stir in the tomato sauce, broth, and salt. Bring to a boil.
Once boiling, turn the heat down to simmer and cover with a lid. Cook undisturbed 10-15 minutes or until the liquid is absorbed and rice is tender. Taste and adjust for salt, if needed.
Remove from the heat. Stir in the tomatoes, black beans, cilantro and lime juice.
Transfer the rice mixture to the pepper halves and top with cheese. Bake for 30-40 minutes or until the peppers are fork tender.

Notes

To use up leftover canned tomatoes and black beans, you can make my Buffalo Chicken Chili.
Enjoyed this recipe? Check out Stuffed Butternut Squash and Stuffed Zucchini With Rice.

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First published April 1, 2022

Savory Veggie Stuffed Peppers