Vegetarian Stuffed Peppers


close up of stuffed yellow peper with wild rice, red beans, corn in tomato sauce

I thought long and hard about what to call these peppers.  I thought as I ate, I ate as I thought.

What do you call something that has no meat, well meatless, I guess.  But it’s more than that.   These peppers are packed with brown and black rice (wild rice), homemade tomato sauce (therefore no sugar), lovely Mexican spices like cumin, smoked paprika and garlic.

The peppers are then baked in a hot oven until you can pierce them with a knife.

Just to keep things on the easy side, (as I said in my regular stuffed pepper post), I DO NOT parboil my peppers.  I place them in a baking dish and add boiling water to it, enough to coat the bottom of the pan.  Then I cover it with foil so the water will begin to steam the peppers.

I promise you they come out perfect.  If you like them a little crunchier just take them out a few minutes earlier.  The end texture is up to you.  I like them totally soft but not mushy.

I also eat the pepper which my husband finds totally gross.  Isn’t that funny?  He’ll eat everything that’s INSIDE the pepper but not the actual pepper itself.  Yet he eats onions and peppers, raw peppers.  I can’t figure it out.

If you want to make this a weeknight dinner, you can bake the rice ahead of time and put it in the fridge then saute the veggies, add the rice and stuff them to bake.  OR to make things even faster, make the entire filling and put it in the fridge – stuff – bake.  😀



Vegetarian Stuffed Peppers

A delicious vegan/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. Top with cheese if that’s your thing!

  • Author: Debi
  • Yield: 8 pepper 1x



  • 1 cup organic brown rice (I use YOGI)
  • 1/2 cup organic black rice (or 1 1/2 cups wild rice)
  • 1 1/2 cups organic vegetable broth
  • 1 cup tomato sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon ea smoked paprika, garlic powder, salt
  • 1/4 teaspoon pepper


  • 1/2 cup finely diced organic onion
  • 1/41/2 cup finely chopped organic bell pepper
  • 3 cloves organic garlic, minced or pressed
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt and pepper
  • 1 cup finely chopped organic mushrooms
  • 1/4 cup finely chopped organic zucchini
  • 1/2 (15 oz) can organic red kidney beans drained and thoroughly rinsed
  • Cheese of choice (optional)



  1. Preheat the oven to 375 degrees F. Get a square baking dish and 2 pcs of alum foil. Add the rice. Add the spices to the rice and stir to combine. Heat the broth as well as the sauce. It doesn’t have to be boiling, but hot and add that as well. Cover tightly with the foil and put on the middle rack. Bake for 1 hour. When the rice is done, fluff it with a fork and cover loosely with a clean kitchen towel for 10 minutes.


  1. In a small saute pan, over low/medium heat add enough oil to coat the pan (1 Tablespoon) and saute the onions for 2 minutes. Add the peppers and saute another 2 minutes. Season with salt and pepper. Add the garlic and cumin, saute 30 seconds. Add the mushrooms and zucchini. Cook until the mushrooms release their liquid and is absorbed again. 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.


  1. Slice the tops off 4-8 bell peppers. I used red and green. 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 (I used Havarti). Continue filling. Place the pan on the middle rack of a 350 preheated oven and pour 1/2 cup boiling water into the pan. Cover with foil and bake 40 min. Remove the foil and top with cheese (optional) and let it melt another 5 minutes. Serve hot.


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

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂




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  1. 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.

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