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Rachel White

black bean vegetarian stuffed peppers recipe

A hearty black bean vegetarian stuffed peppers recipe that delivers bold flavor and satisfying texture with minimal effort. This easy dish combines simple ingredients into a nutritious, comforting meal perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Pepper Base
  • bell peppers halved and seeded
Black Bean Filling
  • cup black beans cooked
  • cup rice cooked
  • cup corn
  • cup tomatoes diced
  • cup onion chopped
  • tbsp olive oil
  • tsp cumin
  • tsp salt
Optional Topping
  • cup cheese shredded
  • tbsp cilantro chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat oven to 375°F and place halved peppers on a baking sheet.
  2. Combine black beans, rice, corn, tomatoes, onion, oil, and seasoning in a bowl.
  3. Fill each pepper with the mixture, pressing lightly to pack evenly.
  4. Add optional cheese on top for extra richness and texture.
  5. Bake until peppers are tender and filling is heated through.
  6. Garnish with cilantro and serve warm for best flavor and presentation.

Notes

Bake longer for softer peppers or less for firmer texture. Avoid overfilling to prevent spilling. Freeze stuffed peppers before baking for convenience. Customize spices or fillings for variation. Store leftovers refrigerated up to four days and reheat gently.