These Vegetarian Stuffed Peppers are filled with a cheesy, wild rice, corn, zucchini and bean filling and baked until tender. They will leaving you full and satisfied, all without the meat.
VEGETARIAN STUFFED PEPPERS
While I don’t mind cooking on the fly with whatever is in the fridge, I also like making dinner ahead of time and not having to think about it. These stuffed peppers are one of those meals for me.
The wild rice takes an hour to bake in the oven so it’s best to make it the day (or night) before and allow it to cool until ready to stuff the peppers.
How to Make Stuffed Peppers
- Bake the rice
- Cook the filling mixture in a pan in a large skillet on the stove – combine it with the cooked rice
- Prep the peppers by cutting off the tops and removing the membrane and seeds. Slice a little off the bottom so the pepper doesn’t wobble
- Fill the peppers and top with cheese
- Bake until the peppers are tender enough to be pierced with a knife
Don’t I have to par boil my peppers?
No. Just like my ground turkey stuffed pepper recipe, I do not par boil the peppers. Boiling water is placed in the pan and foil traps in heat allowing the peppers to steam. They come out tender and perfect every time.
Recipe Notes and Tips
- The filling can be made ahead of time and baked when ready
- You can use quinoa or barley in place of the wild rice
- The stuffing can be frozen for up to 3 months
More VEGETARIAN RECIPES YOU MAY LIKE:
- Lemon Orzo with Asparagus and Cherry Tomatoes
- Healthy Summer Quinoa Salad
- Roasted Butternut Squash Soup
- Baked Apple Oatmeal
- Falafel Bowls
VEGETARIAN STUFFED PEPPERS
Like this recipe? Pin it to your DINNER board!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook and Pinterest!
Print
Vegetarian Stuffed Peppers
- Yield: 8 pepper 1x
Description
A delicious gluten-free vegetarian dinner of fresh peppers stuffed with tomato based wild rice, onions, peppers, mushrooms, red kidney beans, corn and zucchini cooked in a variety of Mexican spices.
Ingredients
FOR THE RICE:
- 1 Cup Brown rice
- ½ Cup Black rice (you can also substitute the brown/black rice for 1 ½ cups wild rice)
- 1 ½ Cups Vegetable broth
- 1 Cup tomato sauce
- 1 teaspoon Cumin
- ½ teaspoon each Smoked paprika, Garlic powder, Sea salt
- ¼ teaspoon Black Pepper
FOR THE STUFFING:
- ½ Cup Onion, finely diced
- ¼ – ½ Cup Bell Pepper, finely diced
- 3 Cloves Garlic, minced or pressed
- ¼ teaspoon Cumin
- ¼ teaspoon Sea salt and pepper
- 1 Cup Button Mushrooms, diced
- ¼ Cup Zucchini, small dice
- 1 (15 oz) Can Kidney (or black) beans, drained and thoroughly rinsed
- Cheese of choice
- 4 Large Bell peppers
Instructions
FOR THE RICE:
- Preheat the oven to 375°F. Line a square baking dish with 2 pcs of aluminum foil.
- Heat the broth and sauce in a small saucepan or in the microwave until hot.
- Add the rice and spices to the foil lined baking dish. Pour the broth and sauce on top of the rice and stir to combine.
- Cover the baking dish with foil and bake for 1 hour on the middle rack. When the rice is done, fluff it with a fork and cover loosely with a clean kitchen towel for 10 minutes.
FOR THE STUFFING:
- In a small sauté pan, over low/medium heat add enough oil to coat the pan (1 Tablespoon) and sauté the onions for 2-3 minutes. Add the peppers and sauté another 2 minutes. Season with salt and pepper.
- Add the garlic and cumin, sauté 30 seconds. Add the mushrooms and zucchini. Cook until the mushrooms release their liquid and is absorbed again (approximately 7 minutes).
- Add the red kidney beans. Stir to combine and take off the heat.
- Add the rice to this mixture. The stuffing can be refrigerated at this point if preparing this dish ahead of time.
TO STUFF:
- Slice the tops off 4-8 bell peppers. Pull out the inside seeds and very thinly slice the bottom of the pepper so it will stand upright without rolling.
- Place the peppers in a bread loaf pan. Fill the pepper half way with stuffing, add cheese if you want Continue filling to the top of the pepper (add cheese on top if desired).
- Place the pan on the middle rack of a 350° preheated oven and pour ½ cup boiling water into the pan.
- Cover with foil and bake 40 min.
Notes
All nutrition information is approximate (and does NOT include cheese):
Calories 114; Fat .3 gr; Cholesterol 0 mg; Sodium 520 mg; Carbs 25.3 gr; Fiber 5.2 gr; Sugar 5 gr; Protein 4.5 gr
I’m a huge fan of stuffed peppers but I’ve never tried this vegetarian stuffed peppers.This looks delicious with it’s attractive colors!
thanks! I think they came out pretty good. What I like about recipes like this one is the versatility of it. You can add any veggie you love to personalize it to your taste.