These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but they’re just as good without the cheese. You can easily make these peppers dairy free or vegan.
Most stuffed peppers are made with Italian seasonings, but I went in a different direction. I was inspired to incorporate some of my favorite Mexican ingredients, including pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. The filling is so tasty, I could eat it as a side dish! These peppers are somewhat time consuming, but each element is simple to make.
The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right—not too crisp, but not falling apart.
Please do yourself a favor and cook extra brown rice while you’re at it. Then, you’ll be one step closer to dinner tomorrow night—say, Extra Veggie Fried Rice or any of these rice-based dishes. High five!
How to Make Stuffed Peppers
You’ll find the full recipe below, but here’s the gist:
- Roast the peppers.
- Cook the rice (unless you’re using leftover cooked rice).
- Cook the filling, adding the rice and beans at the end.
- Stuff the peppers and top with cheese.
- Bake and serve!
These peppers are a great meal to prepare in advance. You can get a head start by cooking the rice and prepping the peppers. Or assemble them completely, then cover and refrigerate for later. This would be a great dish to drop off at a friend’s house with baking instructions (about 12 to 15 minutes at 425 degrees Fahrenheit).
Watch How to Make Stuffed Peppers
Stuffed Pepper Serving Suggestions
These stuffed peppers are a balanced meal in their own right, featuring whole grains, veggies and beans for additional protein and fiber. Here are a few side dishes that would complement the meal:
- Black Beans (From Scratch!)
- Chunky Avocado Salsa
- Elote (Mexican Street Corn)
- Fresh Corn Salsa
- Guacamole
- Herbed Avocado Salad
- Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
More Hearty Mexican-Inspired Recipes
If you enjoy these stuffed peppers, you’ll also appreciate these recipes:
- Black Bean Sweet Potato Enchiladas
- Epic Vegetarian Tacos
- Pinto Posole
- Roasted Veggie Enchilada Casserole
- Veggie Black Bean Enchiladas
Please let me know how your stuffed peppers turn out in the comments! I love hearing from you.
Vegetarian Stuffed Peppers
- Author:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 stuffed peppers 1x
- Category: Entree
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). This recipe yields 8 stuffed peppers, enough for 4 main dish servings or 8 sides.
Ingredients
Roasted peppers
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon extra virgin olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
Filling and topping
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (1 ½ cups) pinto beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
- Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream
Instructions
- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
- Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
- Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
- To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
- Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.
Notes
Make it dairy free/vegan: Omit the cheese, and cover the baking dish during its final stint in the oven. I recommend topping the finished peppers with something creamy or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.
Prepare in advance: This dish is a bit time consuming, though it’s not difficult. You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Deb Rhoades-Quayle
Absolutely delicious! Have never made or eaten vegetarian stuffed peppers, but I’m sold. I’m going to try using this filling for burritos or taco’s.. yum!
★★★★★
Kate
I’m glad this one was a hit with you, Deb! Thank you for you review.
Kate
I’ve made this twice and it’s been amazing both times! I have two little kids so time consuming recipes can be hard, but I was able to put everything together during nap time and cook later.
★★★★★
Kate
I love it, Kate! Thank you for your review.
Lisa Barker
I doubled the recipe except for the onion, and my kids actually ate the filling part! Success!
★★★★★
Shirley
Thank you so much for sharing this delicious recipe. I was inspired by a friend who had made stuffed peppers for dinner last week but I wanted to make a vegetarian version when I came across your recipe. I had to substitute some ingredients since I only had canned tomatoes and black beans. It wasn’t an issue since it tasted great. I will definitely be making this again.
★★★★★
Kate
That’s great to hear, Shirley! I appreciate your review.
Susan Carey
I made your vegetarian stuffed peppers for company today. I prepared everything yesterday and baked the peppers right before we ate lunch today. These peppers were outstanding with toppings of jalapeño peppers, cilantro, lime juice and salsa. I made this dish with short grain brown rice (cooked 45 minutes) and black beans instead of pinto beans. I will definitely be making this recipe again. A definite WINNER!!
★★★★★
Kate
Thank you for taking the time to share, Susan! I’m happy to hear you loved them.
Michelle
This was so delicious and even enjoyed by my fussy kids! Thank you. Can’t wait to try more recipes of yours :)
★★★★★
Kate
Be sure to let me know what you think as you try other recipes, Michelle!
Sharon speers
Great recipe I used vegan cheese an kidney beans beautiful
★★★★★
Cindi Smith
I made this lovely dish with some fresh peppers from our garden. For added spice I used some Cayenne pepper and in replace of rice I used red quinoa and riced cauliflower. They turned out great!!
★★★★★
Kate
Sounds delicious, Cindi! Thank you for your review.
judith a hoke
GREAT! To make it easy I use Trader Joe’s frozen brown rice. Pop in microwave and perfect rice in 3 minutes. Jasmine is even better. I added some slivered almonds and used black beans. This recipe can be versatile. Try it
★★★★★
Debbie
Delicious recipe and came together quickly using precooked rice. My husband is somewhat picky but he gobbled down 2 with just a dab of sour cream. We have both loved every recipe of yours we’ve tried! Can’t wait to try another!
★★★★★
KJ
The directions say to roast the peppers cut side up. The photo shows cut side down.
?
Kate
Hi KJ, there is one of the photos cut side down to show the olive oil all over and then the rest are cut side up. I hope that helps! Roast cut side up per instructions.
Danequa
Omg! I made these for my mother in law and they turned out really good!
★★★★★
Kate
That’s great, Danequa! Thank you for your review.
Kay
Family favorite! With bell peppers now in season, this recipe is used weekly! This is a light version of everything I love about Mexican cuisine. Most times it is the main event but can also be a wonderful side dish. Thank you Kate!
★★★★★
Kate
You’re welcome, Kay! Thank you for your review.
Sande
All of your recipes are 5 start, Kate, I’ve never had a miss- ! I’ve stepped into a world of counting lately, with hereditary diabetes (I’ve been told I’m at the cusp), so definitely being careful- The only thing I would dearly love would be a calorie/carbs count for your recipes- maybe someday :)
★★★★★
Kate
Thank you, Sande! I appreciate your review. All the nutritional information is below the recipe notes. Just click to expand.
Suzanne Chick
This recipe was a big hit with my family! I substituted a 14 oz can of diced tomatoes in place of 2 cups of cherry tomatoes. The stuffed peppers turned out flavorful and a delight to the eye!!! I will definitely make this recipe again.
★★★★★
Kate
I’m glad you will make these stuffed peppers again, Suzanne!
Melinda
My family is eating a more plant predominant diet and this was one of our first recipes. It was a huge hit!! Simple enough for a busy day and loaded with flavor. My kids say this is way better than any traditional stuffed pepper,with meat. It will be on regular rotation here. Thanks for sharing a fantastic recipe
★★★★★
Kate
I’m delighted you enjoyed it, Melinda!
Beena
Delicious. I subbed black beans for the pinto beans and used jasmine rice and a couple of yellow peppers in addition to the red as that’s all I had . I will be making this again . Thank you .
★★★★★
Kate
You’re welcome, Beena! I appreciate your review.
SP
Found this recipe on Google. I made it exactly as specified except I swapped out rice for quinoa, to up the protein and it was delicious. I will definitely make this again. Thank you for sharing
Claudia
This is by far my favourite recipe from your blog. Unlike most of your recipes (which are all delicious and always a hit) this one is not time consuming, not a lot of chopping, or many ingredients. Very tasty, easy and healthy. Thank you
★★★★★
Kate
You’re welcome, Claudia! I appreciate your review.
Teresa
Delicious! I used quinoa and black beans and they are amazing! LOVE your recipes!
★★★★★
Kate
Thank you, Teresa! I’m delighted you love these stuffed peppers.
Leo
I got to your site from a search because I have a bag of green peppers I need to use up. Will green peppers work instead of the more sweet red ones. Also, cilantro gags me, would I get away with using Italian parsley? Thanks Leo
Kate
Hi, Both should work here. Your flavors will vary slightly, but should still have a delicious result.
Lorraine Y Saundes
This stuffed pepper recipe was delicious, I loved that it called for red bell pepper, personally, I like them better. I always increase the spices which increase the flavor. I will make the filling again and use as a side dish.
Margot
This was fantastic! I only had three not so large red peppers to be used up, no cilantro and no lime. Luckily I always have beans and rice in the pantry, I went ahead and the result was delicious. I can’t wait to make it again with the larger bell peppers, cilantro and lime. This was my first time making stuffed peppers and I am so pleased. My husband also loved it. It’s a keeper!
★★★★★
Kate
I’m glad you were still able to enjoy it, Margot! I appreciate your review.
Nathalie
Very good! Worked beautifully with small substitutions : black beans, white Basmati rice and feta (on top).
★★★★★
Kate
Thank you for sharing how you changed up this recipe, Nathalie!
Kathy
Delicious!!! Whole family loved it. Thank you! My daughter is trying to be a pescatarian and have been looking for recipes. This was easy and delicious.
★★★★★
Kate
You’re welcome, Kathy! Thank you for your review.
Mark Wright
Thanks, Very simple & tasty recipe! I used chick peas rather than pinto beans (ran out) in the pepper stuffing which might have made it thicker! Cheers, Mark
★★★★
KayeL
Just made these! They were amazingggg! Thank you so much for putting out these wonderful recipes. I’m in law school and you are the reason I’m still eating decent, homemade food and haven’t devolved to buying unhealthy things in the pre-made aisle of the grocery store. Making your recipes is great for de-stressing. I’ve started looking through the blog during my free time and thinking about what I’m going to make for the next week. I can’t even begin to tell you what a difference healthy, tasty food makes in my busy days. And my friends have started asking me to cook for them…I just send them here. lol!!!! You are saving one law student at a time.
★★★★★
Kate
You’re welcome, Kaye! Thank you for your review.
David
Used quinoa instead of rice and added corn and black beans…I can’t believe I am actually making vegetarian dishes that taste amazing. Thanks to you!
★★★★★
Kate
You’re welcome, David!
Grandma Benson
My first time making these little delights!! I filled them with orange marmalade because my Granddaughter’s like it! Thank you for this delicious cookie recipe. I will definitely be making them again!
★★★★★
Colleen
Delicious!! It was fun to make and although there are several steps I didn’t think it was a labor intensive meal. It all came together quickly
★★★★★
Kate
I’m glad you loved them, Colleen! Thank you for your review.
Theresa
I made this recipe for a group of 90+ people as one of nine hot entrees on a buffet line. This was a great find to provide a gluten free, dairy free, vegetarian option on the line at an adult only event (liquor was served). This dish was well received and would definitely make it again. I doubled the recipe and used two 2lb bags of mini sweet peppers instead of full size peppers. This made almost four half pans that fit into a standard wire chafing rack. The shredded cheese was available on the side for people to add on their own to keep this as a dairy free entree. The mini sweet peppers was a good size serving for a buffet line for people to try it and many came back for more. I used a combination of canned petite diced tomatoes and fresh quartered grape tomatoes; also reduced the salt since I used canned tomatoes. When roasting the peppers, used lime infused olive oil and lightly sprinkled with garlic powder (not garlic SALT). This is a great dish to make the day before it’s needed, will definitely make again and experiment with other legumes as was suggested. When oven space and time is in high demand, this dish needing only 15 minutes in the oven before going out to the chafing rack was an added bonus.
★★★★★
Kate
That’s a lot of stuffed peppers! I’m glad they were a hit. Thank you for sharing, Theresa.
Sue Fitzsimons
I loved these stuffed peppers, definitely will make these again.
Only thing I’d recommend is to keep the juice of the red pepper instead of removing it as in the recipe. It gives so much flavor.
★★★★★
Kate
Hooray! I’m glad you loved it.
Emma Pate
I have been a vegetarian for a couple of years now and my husband has become one by default. I have tried a LOT of vegetarian recipes and this one is a keeper for sure! It used only vegetarian kitchen staples that I already had on hand, was super easy to follow, simple to cut in half, incredibly savory and filling. My husband brought over the salt and pepper before tasting it thinking it was going to be “bland vegetables” and didn’t touch the grinders ounce. You know it’s good when!!!
Thoughts some a cooks perspective:
If you don’t have some of the exact ingredients no problem. Substituting pinto beans for black or garbanzo would also taste fantastic. If you don’t have cherry tomatoes or fresh tomatoes at all, a half cup of salsa would work great we well. If you don’t keep fresh cilantro around, dried herbs would also work fine, just use less. etc. This recipe is easy to adjust to your own pantry while still tasting delicious!
-Emma P.
Sarah
I love these (and all your recipes)!
I was wondering whether you think it’s possible to sneak a little bit of kale into the filling.
★★★★★
Kate
Hi Sarah, you could try it! I would cut it small.
Lynette
Amazing recipe! Me and my husband have just moved to the US from Europe and we’re still working with minimal cooking equipment while we wait for the rest of our stuff to arrive. After too much heavy takeout and restaurant food we were in need of a veggie hit!
We’ve loved the lentil and couscous stuffed peppers for ages, but after a chilly, windy couple of days in DC we fancied something a little more hearty and warming. I should have known you would deliver! And I’m just about to heat the leftovers for lunch. Yum!
★★★★★
Kate
Welcome! I’m glad you found these and love them, Lynette.
Shannon Leavitt
My family LOVED this dish! We eat meat but it wasn’t missed here. There is so much flavor in these peppers, my family was raving about it. We cut jack o lantern faces out of the peppers and served them on Halloween! A bit hit! Thank you!
★★★★★
Kate
You’re welcome! I’m glad it was such a hit with your family.
H. Jack
Made this for me and my roomates an it was a big sucess! I really like the way the pepper absorbs the flavor, and the lime isn’t something I’ve ever tried, and it compliments the meal well.
★★★★★
Shannon Reeder
Hi Kate! You never lead me wrong, all of your recipes have been great. But I had to write to tell you how exceptional these stuffed peppers are. Quite possibly the best meal I have ever made! Thank you for your creativity and for sharing this amazing recipe with all of us! It will definitely be in my regular dinner rotation from here on out!
★★★★★
Kate
Thank you for the compliment and I’m glad you can trust my recipes! I appreciate your review, Shannon.
Sarah
WOW!! This recipe was phenomenal! And so easy too. I left out the beans because I didn’t have them but it was delicious!
★★★★★
Kate
I’m glad you liked them, Sarah!
Trish
Absolutely delicious. Yet another fabulous recipe. Thanks so much.
Trish
We really enjoyed this very delicious meal. Thank you
★★★★★
Kate
You’re welcome, Trish!
Carol Oliveira
I made these tonight for dinner, I started a little earlier than usual as there were more steps, I did all the spices which I had my doubts about….but they were incredible! In fact I sent a couple next door for friend’s dinner. Everything was just right in taste and texture…this is a definite keeper in my dinner rotation…thank you so much?
★★★★★
Kate
I’m glad you loved them, Carol!
Cindy
These were fantastic tasting. Instead of brown rice, I used wild rice. The color is beautiful and so appealing. My son took the remaining filling and made a couple tacos for lunch.
★★★★★
Kate
Tacos with the extra filling sounds delicious! Thank you for sharing, Cindy.
Satya
Perfect recipe
I’ve shared many times with friends and sister in Sydney
★★★★★
Kate
I’m glad you liked it, Satya!
Doreen
Delicious and fairly easy to make! Thank you
★★★★★
Kate
You’re welcome, Doreen!
Erica
I made this recipe tonight precisely as written, and it turned out excellently! Cookie and Kate recipes never fail to impress. My dad went back for seconds, which is always a compliment in the Mac household. Excellent flavour, and very easy! Definitely recommend making the rice the night before, as suggested.
★★★★★
Kate
Wonderful, Erica! I’m glad you love it.
Vernice
Hi
If making for the next day would you assemble and then finish off in oven or make it completely without the garnish and then reheat it all next day
Tks
Kate
Hi Vernice, you could try it. I haven’t so I can’t say for sure.
Vernice
Thanks, I actually did this for Christmas Day and turned out great!
★★★★★
Kate
Thank you for reporting back, Vernice!
Sally
Holy guacamole so to speak! Used some canned tomatoes since it’s winter and well nuff said. Added some chopped pickled jalapeños to the mix and away we go.
★★★★★
Kate
Sounds delicious, Sally! Thank you for your review.
Linda Brown
Thank you so much for sharing your recipe. I have been experimenting and your recipes and instructions are pretty simple to follow. This is my third time making the vegetarian stuffed peppers and my husband loves them, so thanks again.
★★★★★
Zack
Added plant based crumbles and it was Delicious! Thanks so much!
★★★★★
AshleyMara
Good recipe, goes well with some tzatziki sauce on top.
★★★★★
Kate
I’m glad you enjoyed it, Ashely!
Andrew
Brilliant – very tasty . This needs nothing but a crisp green salad . The recipe is well designed and works. I love brown rice – makes it so healthy . I have a bad habit of messing around with recipes. I couldn’t resist making a slight change so I did ….and the result …. – you know best Kate your version is just right !! My advice for anyone doing this – stick with the guidance , the quantities, spice and yield are right on.
★★★★★
Laura
An absolute winner, and…. can be prepared in advance! Will be printed off and stored in my “go to folder”!
★★★★★
Laurie
My husband I love this stuffed pepper recipe. I could eat it again this week. Yum! It is very good. It wasn’t that hard to make. I look for recipes that we can make ahead and have for the week. It worked well. I appreciate the tips in the recipes. Also the alternatives that we can change up if we need to. Thanks again for providing such tasty recipes.
★★★★★
Kate
You’re welcome, Laurie! I’m happy you enjoy this stuffed peppers recipe and others.
Laura
So so delicious!!!! One of mine & my partners favourite dishes to have for lunch or dinner. So flavourful and nutritious! I have passed this recipe on to family and friends and they can’t get enough either! Thanks so much!
★★★★★
Kate
I’m glad you loved it, Laura!
Marg M
I have made this twice and we love it ! Thank you!
★★★★★
Kate
You’re welcome, Marg!
Amy
This was delicious! I subbed brown rice and left out the cilantro. This recipe is a keeper for sure. Thank you!
★★★★★
Vanda Wardell
Made these twice, switch brown rice with mixed wild rice. Topped with a sprinkle of nutritional yeast and your cashew sour cream recipe for a delicious vegan meal.
★★★★★
Kate
Thank you for sharing, Vanda! I’m glad you loved it.
Connie
Since I first read this recipe, I’ve made them with various twists on the filling, and they’ve all been very good.
For me, two crucial takeaways have stuck: use red, orange, or yellow bell peppers (all so much better than green!), and pre-roast the peppers.
I used to steam them to precook them before stuffing, but roasting them is way better.
This recipe is hugely versatile, and I love the fact that several steps can be done in advance (like prepping and pre-roasting the peppers and even making the filling).
★★★★★
Kate
I love that! Thank you for sharing, Connie.
Gloria
Amazing!! heading to Target to buy your cookbook
Kate
Hooray! I hope you love it. :)
Gail Cook
I used to parboil the peppers so I was looking for a recipe for alternate ideas and came across yours. I mostly followed it, but used some of my own ideas, such as adding a jar of salsa and I used black beans. A great vegetarian dish!
★★★★★
Kate
Thank you for sharing, Gail!
Ken
I made this but used pasilla peppers instead of red.
I had bought a bag of four pasilla peppers last week that were on closeout/distressed. I’m not quite sure why they were with the distressed produce because they were in great shape and looked as good as the ones with the regular produce. I wasn’t quite sure what I was going to use them for but I will often buy produce that I can get a good deal on and then figure out what I will use it for. Two of them I used in a Bulgarian pepper casserole along with some other assorted peppers. I saved the two largest ones for this recipe.
I only used two peppers to make four halves since it was just my wife and me. I did slightly modify the recipe. It was a little more than half of the filling incredients that I used. I went with 1/3 cup of brown rice and a full can of pinto beans. I originally was going to cook up some pinto beans in the instant pot but started too late and used canned instead. Since I had more rice and beans than 1/2 of the recipe, I also added a few more tomatoes and increased the other ingredients slightly. I didn’t measure the extra amount – just guesstimated. My wife isn’t a big cilantro fan so I went light with that and added a bit of ground coriander. I had extra cilantro at the table to add to mine. I also used shredded colby jack cheese. The end result was that these peppers were very stuffed but I used all of the filling. We had sliced avocados with that were perfectly ripe on the side. They were maybe a day or two away from being good for guacamole and were like butter.
These were very good and will definitely be made again. I’ll use red peppers next time. I was a bit surprised with the heat from the peppers. Pasilla peppers are usually not hot at all. The hottest ones are usually only as hot as the mildest jalepeno peppers. When I used the other peppers in the Bulgarian pepper casserole, I did not notice any heat all. Either these peppers were hotter to begin with or the roasting brought out the heat. They were spicy enough for me to get a bit of a sweat going. We had them wth a light Sangiovese which was very good but with the heat a cold beer or margarita may have been better. A Sangiovese or Monastrell would go well with these if the peppers weren’t as spicy. Good stuff!
★★★★★
Kate
Thank you for sharing your experience!
Cora
These are insanely good! We had them with guests last night and everyone was raving about them.
★★★★★
Kate
That’s great, Cora! Thank you for your review.
Elaine
My granddaughter is a vegetarian. I made these so she could join me when she comes home. I usually made pepper recipes made with ground beef, chicken or turkey. Just made them absolutely the best stuffed peppers I have ever made.
★★★★★
Kate
I’m happy she enjoyed them, Elaine!
Taylor Kormann
I made this tonight for dinner as I had a lot of peppers to use up and it did not disappoint. They were full of flavour and so enjoyable.I’m going to try freezing as you suggested.
This recipe will definitely become a regular menu item in my house. I’m looking forward to leftovers for lunch this week!
Kate
Wonderful to hear, Taylor! Thank you for your comment.
Zuzanna
I just made your Peppers and they are delicious!!! Thank you for this recipe :)
★★★★★
Kate
That’s great to hear, Zuzanna!
ilona
Please advise why we need to roast pepper before baking them? Can we just add the filling in the pepper and then bake them?
Thank you so much.
All the recipes here are very yummy.
★★★★★
Kate
Hi Ilona, You will over cook them otherwise and can have less than idea results with the moisture released while the peppers initially cook. I hope that helps.
Elizabeth
OMG! These are delicious; even my picky, non-vegetarian husband loved them. The peppers were roasted to perfection. I have made this before and had to make a few changes this time but it was divine. We’ve had rice several times this week so used quinoa & 1/2 bag of soy protein crumbles to up the protein. I was out of tomatoes so used canned fire-roasted tomatoes and it worked well (was not soupy as I feared but I probably cooked it a bit longer (didn’t time it)). We have a lactose intolerant/allergy so used plant-based mozzarella for cheese. Husband is requesting that I make this again.
★★★★★
Kate
I’m happy to hear that, Elizabeth! Thank you for your review.
Julie
Do you have the nutritional information? Thanks…
Kate
Hi Julie! It’s below the recipe nots of the recipe. I hope you enjoy these stuffed peppers!
Gerry
I made these tonight and they were excellent! I used parley instead of cilantro and added a little bit of break crumbs and an egg to bind the ingredients some. Very tasty.
★★★★★
Kate
I’m excited you loved them, Gerry! I appreciate your review.
Susan
Hi!
These stuffed peppers are more than delicious! I doubled the garlic, replaced the Chile powder with a 4 oz. can of dried green Chiles, used refried beans instead of the pinto beans, and used grated cojita cheese. I mixed the cojita cheese in with the mixture and generously sprinkled the stuffed peppers with more cheese.
★★★★★
Kate
Thank you for sharing, Susan!
Michelle
Thank you for this! I have a vegetarian son and am so glad for a new idea. He ate 4 halves! We both loved them. Def worth the time.
★★★★★
Kate
That’s great! I’m glad he loved these peppers too.
Theresa LaSalle
Freaking delicious ….made it about 4 times already…Girl…the best stuffed peppers recipe ever. Big Hug.
★★★★★
Kate
Thank you, Theresa! I’m happy you loved it.
Millie
There is no way that these peppers cook through all the way with a short cooking time listed here.
★★★
Justine Roach
I made this recipe for dinner and it was really delicious! I love the balance of flavors, especially the tangy kick of lime. Also, it is a good balance of protein, carbs, and healthy fats. Thank you, Kate, I look forward to making it again!
★★★★★
Kate
I’m happy you loved it, Justine! Thank you for your review.
Cindy Staples
We make these almost every week. Taste great, easy to make and my husband loves them too.
★★★★★
Kay Hauser
I have been looking for a great stuffed peppers recipe for years, and didn’t find anything. Two days ago I came across this one, and let me tell you this is the only recipe I will ever need. The flavors are so on point, and it was so filling. I will be eating this for the next few days.
★★★★★
Kate
Hooray! I’m glad you love it, Kay. Thank you for your review.
patty
These were absolutely delicious!! So flavorful – wow. You never disappoint Kate. Thank you again for an amazingly delicious recipe that’s healthy and filling. You are the BEST! :)
xo,
Patty
★★★★★
Kate
Great to hear, Patty! I appreciate you taking the time to review.
MIMZ
This was a huge hit in my house tonight. This is the second recipe I tried from your site (enchiladas were delicious too). Thanks for putting together such delicious and creative supper ideas.
Kate
Hooray! I love to hear that.
Selene
Am I missing the bean ingredient in this recipe…I see pintos mentioned but do not see it in the actual recipe lineup…sorry I have to have the exact recipe to follow
Thank you!
Rachel
Absolutely delicious! Love the versatility of this dish – used quinoa instead of rice, black beans instead of pinto, and eliminated the cilantro – it was fantastic! Thanks for the great recipe, this one’s a keeper!
★★★★★
Kate
Thank you, Rachel! I’m happy to hear you enjoyed it.
Connie
Great recipe! Substituted quinoa for the rice. Loved adding pinto beans. This will be on our meal rotation.Thanks!
Kate
You’re welcome, Connie! Thank you for your review.
Ciliegia
That was absolutely delicious, thank you so much! I made a low histamine alternative, used baked potato pieces instead of beans and vinegar instead of tomatoes, but left the seasoning and the method as you suggested. Goat cheese on top, yum :).
★★★★★
Kate
You’re welcome, Ciliegia! Thank you for taking the time to review.
Lynn
The perfect recipe for Autumn. Extra peppers, a glut of cherry tomatoes combined with pantry staples. It was delicious and in this time of rising food costs, very inexpensive. Well written, easy to follow and a hit at my house.
JT
These wee soooo delicious. I looked forward to eating them every day – also super easy to make. I’d recommend this recipe to anyone!
★★★★★
Michelle Dauch
OMG! These vegetarian stuffed peppers were phenomenal! My daughter is a gluten free vegetarian, so I am always looking for recipes that she can eat. This one was definitely a keeper…sooooo delicious! I love the fact that you also included some side dish recommendations! Thank you!
★★★★★
Kate
I’m excited you loved them, Michelle! I appreciate your review.
Holive
Made this for dinner, a great recipe. Used round rice instead of brown rice, and no beans, lime juice or chili pepper (picky eaters to contend with.) Turned out delicious, will definitely make again. Photo here:
★★★★★
Kate
I rarely use internet recipes. This was a great start. Excellent. So easy if you do it in stages throughout the day.
I used rinsed tinned black beans and orzo for the rice. Tinned drained tomatoes would be fine. Fresh lime juice essential.
Served with avacado and sour cream.
Delicious.
★★★★★
Lenore
Easy to prepare and absolutely delicious! On the menu again tomorrow!
★★★★★
Kate
I’m glad you enjoyed it, Lenore! I appreciate your review.
Elizabeth
The filling for this was SO GOOD. I’m glad I tried that on its own because it was just soso with the peppers. I would definitely make the filling again but would have it be a side and skip the pepper part.
★★★★
Kate
I agree! The filling is so good even on it’s own. Thank you for your review, Elizabeth.
Shirley
I halved this recipe for just the 2 of us and it was really great! I added vegan sour cream mixed with lime juice and avocado on top, with some nutritional yeast instead of the cheese. Then we put some Cholula on it before eating. I will make this again with pleasure! Thank you!
★★★★★
Kate
You’re welcome, Shirley! Thank you for your review.
Cara
Fantastic recipe! I’ve made this with cous cous as well as with quinoa as substitutes for rice, add corn, and add more chilli powder, garlic, and cumin. Will be adding this to the recipe box as a new favourite.
★★★★★
Vicky
I made these for dinner tonight and my husband and I loved them.I topped 4 of ours with dairy free mozzarella shreds from Trader Joe’s and the other 4 with violife cheddar shreds. Thank you for sharing
★★★★★
Marc
Just made these. Had to get creative had a can of diced tomatoes with chilis added a nice kick also diced zucchini
Bethanie
I am a terrible cook but I really wanted stuffed peppers. I am also trying to eat plant based as much as possible. I found this recipe online. It was time consuming but easy. The results were amazing. I have already made them a second time!
★★★★★
Kate
Great to hear Bethanie!
Jacqueline Santano
Amazing! Wrapped and froze them individually. They warm up perfectly in a microwave for a quick lunch. Thanks!
LindaV
I made these last night using red, orange and yellow bell peppers. It makes for a beautiful presentation for guests, and then my guests devoured the entire platter! This recipe goes into the rotation for sure. Of note – instead of cherry tomatoes I used a can of fire roasted diced tomatoes with medium green chilies as we like a bit of heat. delicious! Your recipes never disappoint, thank you.
Soraya
I love the versatility of this recipe, the peppers are full of flavor! I follow the recipe as-is and I like to top them with Supremo chihuahua cheese, cheddar, and add some slices of avocado. Someone in the comments suggested using the leftover filling in burritos and I’m so glad I did! I reheat any filling that’s leftover, add chihuahua cheese, and heat on a skillet until the sides are golden brown. I’ve also tried it with chips, I’m sure it would make for a good nacho recipe!
★★★★★
Kate
I’m glad you made it too, Soraya! I appreciate you sharing.
Joyce wilkins
Loved these. So delicious. I’m going to make for my son, who is vegan. I know they will be a staple at his home. A few steps, but so easy to do. Well worth the effort
★★★★★
Tamara Reeger
This recipe is yummylicious! I made the rice in advance and then threw this together for dinner – super quick and easy. One of my new favorites!
★★★★★
Kinara
I love it when the stars align and a recipe uses everything I’m needing to use up in the fridge. I had some bell peppers, cherry tomatoes, and spring onions, so I tried this recipe today. I was skeptical about the filling but it was PERFECT. This will be my go-to recipe for Spanish rice now as well.
★★★★★
Kate
I’m glad you loved it, Kinara!
Sylvia W
I’m going to make this, but instead of eliminating the cheese just going to use vegan mozzarella shreds. This sounds delectable!