Vegetarian stuffed peppers are my secret weapon for those nights when everyone needs a proper dinner, but I’m fresh out of grand plans. My kid, who usually pushes green things around his plate, actually asked for a second half last week. That’s the magic of a sweet, tender pepper packed with savory, smoky filling.

Here’s why this recipe works: we roast the peppers just enough to soften their bite while keeping a little structure. The filling is a one-pan wonder of rice, black beans, and fire-roasted tomatoes that gets deeply flavorful before it even hits the pepper. A final blanket of melty cheese ties it all together into the kind of cozy, complete meal you’ll want to make again.

Why You’ll Love These Vegetarian Stuffed Peppers

They’re a full meal in one colorful package. No need to fuss with sides—each pepper is packed with protein, grains, and veggies. The whole thing bakes together in one dish.

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The filling is seriously forgiving. Use whatever rice you have, swap the beans, or add extra corn. It’s a great clean-out-the-fridge dinner that still feels intentional.

They reheat like a dream. Make a full batch on Sunday and enjoy easy lunches all week. The flavors actually get better after a day or two in the fridge.

That crispy, cheesy top. We’re not shy with the Monterey Jack. It bubbles and turns golden in the oven, creating the perfect textural contrast to the soft, savory filling underneath.

Ingredients for Your Vegetarian Stuffed Peppers

• 4 large bell peppers (any color, but I love red or yellow for sweetness)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup cooked long-grain white rice (brown rice works too, see tip below)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 cup frozen corn kernels
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 1/2 cups shredded Monterey Jack cheese, divided
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley, for garnish (optional)

A note on the rice: Using already-cooked rice is the key to getting these vegetarian stuffed peppers on the table fast. Leftover rice is perfect, or you can use the quick-cook pouches. If you only have uncooked rice, you’ll need to simmer it with the tomatoes and a little extra water until tender before stuffing.

One easy swap: No black beans? A can of pinto beans or even lentils from Lillysbites.com would be lovely here.

How to Make the Best Vegetarian Stuffed Peppers

1. Prep the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and ribs. Place them cut-side up in a baking dish just large enough to hold them snugly. A little wobble is fine, but you want them to support each other. Drizzle the insides lightly with olive oil and sprinkle with a pinch of salt. This starts the softening process.
2. While the oven heats, make the filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it turns soft and translucent, about 5 minutes. You should hear a gentle sizzle. Add the garlic and cook for just 30 seconds until fragrant—don’t let it brown. This aromatic base is the soul of your vegetarian stuffed peppers.
3. Build the flavor. To the skillet, add the cooked rice, black beans, fire-roasted tomatoes (with their juices), frozen corn, smoked paprika, cumin, and oregano. Give everything a good stir. Let it simmer for 5-7 minutes, until the liquid from the tomatoes reduces slightly and the mixture thickens. It should hold its shape when you spoon it, not run all over the pan. Season generously with salt and pepper. Turn off the heat and stir in 1 cup of the shredded cheese. The residual heat will start to melt it, making the filling wonderfully cohesive.
4. Stuff them generously. Using a large spoon, divide the filling evenly among the four prepared peppers. Really pack it in there—they can hold more than you think. Top each pepper with the remaining 1/2 cup of cheese, creating a nice, even layer.
5. Bake to perfection. Pour about 1/4 cup of water into the bottom of the baking dish around the peppers. This creates steam to help them cook through without drying out. Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, until the peppers are tender when pierced with a fork and the cheese on your vegetarian stuffed peppers is bubbly and spotted with gold.
6. Rest and serve. Let the peppers sit in the dish for 5 minutes after pulling them from the oven. They’ll firm up just enough to handle easily. Garnish with fresh herbs if you like. The smell in your kitchen will be incredible—all smoky, cheesy, and sweet from the roasted peppers.

Tips & Variations for Stuffed Pepper Success

Make them ahead: You can prep the filling and stuff the peppers up to a day in advance. Cover and refrigerate them, then add 5-10 minutes to the covered baking time when you’re ready to cook.

For a different grain: Quinoa or cauliflower rice are excellent low-carb alternatives. For quinoa, use 1 1/2 cups cooked. For cauliflower rice, add it frozen to the skillet in step 3 and cook until tender and no longer watery.

Spice it up: Add a finely diced jalapeño to the onion mixture, or stir a tablespoon of chopped chipotles in adobo into the filling for a deep, smoky heat. It transforms the whole dish.

Storage & Reheating: Leftover vegetarian stuffed peppers keep beautifully in the fridge for up to 4 days. Reheat in the microwave until warm, or for the best texture, pop them under the broiler for a few minutes to re-crisp the cheese. They also freeze well for up to 3 months. Thaw in the fridge overnight before reheating.

If you love the stuffed pepper concept, you have to try our Teriyaki Pineapple Chicken & Rice Stuffed Peppers for a sweet and savory twist.

Make this on a Tuesday. Watch it disappear. I’d love to hear how your version turns out—tag me on social or leave a comment on the blog. Now, go preheat that oven.

Smoky Rice & Black Bean Stuffed Peppers

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• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

These vegetarian stuffed peppers are a complete, satisfying meal with a smoky tomato rice filling. Perfect for dinner and even better as leftovers.

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Ingredients

Scale 1x2x3x

4 large bell peppers (any color)
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup cooked long-grain white rice
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
1 cup frozen corn kernels
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese, divided
Salt and freshly ground black pepper to taste
Fresh cilantro or parsley, for garnish (optional)

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Instructions

Prep the peppers. Preheat oven to 375°F (190°C). Slice tops off peppers, remove seeds and ribs. Place cut-side up in a baking dish. Drizzle insides with oil and sprinkle with salt.
Make the filling. Heat oil in a large skillet over medium. Cook onion until soft, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
Build the flavor. Add cooked rice, black beans, tomatoes with juices, corn, smoked paprika, cumin, and oregano. Simmer 5-7 minutes until thickened. Season with salt and pepper. Off heat, stir in 1 cup cheese.
Stuff them generously. Divide filling evenly among peppers, packing it in. Top with remaining 1/2 cup cheese.
Bake to perfection. Pour 1/4 cup water into dish bottom. Cover tightly with foil. Bake 25 minutes. Remove foil and bake 10-15 minutes more until peppers are tender and cheese is golden.
Rest and serve. Let peppers sit for 5 minutes before serving. Garnish with fresh herbs if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 350