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Spicy Vegetarian Stuffed Peppers

A colorful and satisfying meal that features bell peppers stuffed with a savory mix of rice, black beans, corn, and pepper jack cheese, delivering a balance of heat and creaminess.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tablespoons extra-virgin olive oil (or vegetable oil)
  • ½ medium yellow onion, diced (or shallots)
  • 1 cup long grain white rice, uncooked (or brown rice)
  • 1 can diced tomatoes (14.5 oz) (or fresh when in season) Drain lightly if too watery
  • 4 pieces green onions, chopped
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup frozen corn, thawed (or fresh)
  • 1 cup pepper jack cheese, shredded (or Monterey Jack/cheddar)
  • 1 teaspoon sea salt (adjust to taste)
  • 1.67 cups vegetable stock (or water) Use low-sodium for better control on salt
  • Minced fresh cilantro (optional)
For serving
  • Additional cheese for topping
  • Fresh avocado slices
  • Sour cream or Greek yogurt
  • Hot sauce
  • Lime wedges

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Wash and halve bell peppers lengthwise, scoop out seeds and membranes. Lightly coat peppers with 1 tsp olive oil and place cut-side up in a baking dish.
Cooking the Rice
  1. Heat remaining 1 tbsp oil in a medium saucepan over medium heat. Add diced onion; sauté until translucent, about 3–4 minutes.
  2. Add rice and stir to coat with oil for 1 minute. Pour in vegetable stock, bring to a simmer, cover, and cook per rice package instructions (about 15–18 minutes).
Mixing the Filling
  1. In a large bowl, combine cooked rice, drained diced tomatoes, black beans, thawed corn, chopped green onions, pepper jack cheese, and sea salt. Mix until even.
Stuffing the Peppers
  1. Spoon filling into pepper halves, pressing lightly so each cavity is full but not over-packed. Top with additional cheese.
Baking
  1. Cover baking dish loosely with foil and bake for 25 minutes. Remove foil and bake for 10–12 minutes until cheese melts and peppers are tender-crisp.
Serving
  1. Garnish with cilantro, avocado slices, sour cream, and lime wedges. Serve hot.

Notes

Let the filling rest for 5 minutes after mixing for flavors to marry. Store leftovers in an airtight container in the fridge for up to 4 days.