The Best Vegetarian Black Bean Stuffed Peppers Recipe
This dish is perfect for a satisfying and protein-packed meal. Mashed black beans are combined with spices, rice (or another grain), and vegetables for a delicious filling that gets baked to perfection inside the peppers. These Vegetarian Black Bean Stuffed Peppers are a colorful and crowd-pleasing option for vegetarians and non-vegetarians alike.
Vegetarian Black Bean Stuffed Peppers
This delicious meatless option is perfect for meal prepping ahead.
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4
Ingredients:
– 4 large red bell peppers
– 2 T. olive oil
– 1 medium onion, diced
– 1 t. ground cumin
– 1/2 t. oregano
– Sea salt and black pepper, to taste
– 1 c. long grain rice, rinsed and drained
– 1-1/2 c. vegetable broth
– 1-1/2 c. jarred tomato sauce
– 1 14-oz. can black beans, rinsed and drained
– 1 c. frozen corn
– 1 c. cheddar cheese, grated
– 2 scallions, sliced
– 1/2 c. parsley, roughly chopped
– 1 lime, sliced
Directions:
- Preheat oven to 350°F.
- Grease a large baking sheet with olive oil or spray with cooking spray.
- Cut peppers in half and remove the seeds.
- Arrange cut-side down on the baking sheet and roast in the oven for 15-20 minutes.
- While the peppers are roasting, prepare the filling.
- Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; season generously with salt and pepper. Cook, stirring occasionally, until the onion becomes translucent, about 2-3 minutes.
- Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper to taste, and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid.
- Cook, covered, until the rice is cooked through, about 12-15 minutes.
- Add beans and frozen corn, cooking just until the corn is warmed through, about 3-4 minutes. Remove from heat and set aside.
- Remove the peppers from the oven.
- Flip them over and stuff with the rice and bean mixture.
- Top with cheddar cheese and return to the oven until the peppers are soft and the cheese is melted, approximately 10-15 minutes.
- Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
Serving Ideas and Variations
Serve these Vegetarian Black Bean Stuffed Peppers with a dollop of sour cream, chopped fresh cilantro, and your favorite salsa for added flavor and texture.
For a fun twist, try using different colored bell peppers or add a cup of chopped corn or diced zucchini to the filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Hope you enjoy this recipe!
This dish is perfect for a satisfying and protein-packed meal. Mashed black beans are combined with spices, rice (or another grain), and vegetables for a delicious filling that gets baked to perfection inside the peppers. These Vegetarian Black Bean Stuffed Peppers are a colorful and crowd-pleasing option for vegetarians and non-vegetarians alike.
Vegetarian Black Bean Stuffed Peppers
This delicious meatless option is perfect for meal prepping ahead.
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4
Ingredients:
– 4 large red bell peppers
– 2 T. olive oil
– 1 medium onion, diced
– 1 t. ground cumin
– 1/2 t. oregano
– Sea salt and black pepper, to taste
– 1 c. long grain rice, rinsed and drained
– 1-1/2 c. vegetable broth
– 1-1/2 c. jarred tomato sauce
– 1 14-oz. can black beans, rinsed and drained
– 1 c. frozen corn
– 1 c. cheddar cheese, grated
– 2 scallions, sliced
– 1/2 c. parsley, roughly chopped
– 1 lime, sliced
Directions:
- Preheat oven to 350°F.
- Grease a large baking sheet with olive oil or spray with cooking spray.
- Cut peppers in half and remove the seeds.
- Arrange cut-side down on the baking sheet and roast in the oven for 15-20 minutes.
- While the peppers are roasting, prepare the filling.
- Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; season generously with salt and pepper. Cook, stirring occasionally, until the onion becomes translucent, about 2-3 minutes.
- Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper to taste, and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid.
- Cook, covered, until the rice is cooked through, about 12-15 minutes.
- Add beans and frozen corn, cooking just until the corn is warmed through, about 3-4 minutes. Remove from heat and set aside.
- Remove the peppers from the oven.
- Flip them over and stuff with the rice and bean mixture.
- Top with cheddar cheese and return to the oven until the peppers are soft and the cheese is melted, approximately 10-15 minutes.
- Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
Serving Ideas and Variations
Serve these Vegetarian Black Bean Stuffed Peppers with a dollop of sour cream, chopped fresh cilantro, and your favorite salsa for added flavor and texture.
For a fun twist, try using different colored bell peppers or add a cup of chopped corn or diced zucchini to the filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Hope you enjoy this recipe!
