Description
These Vegetarian Stuffed Bell Peppers are a colorful, wholesome dinner option filled with nutrient-rich black beans, cooked rice, and melty plant-based cheese. Easy to prepare and customizable, they make a hearty and satisfying meal perfect for busy evenings or meal prep.
Ingredients
Scale
Bell Peppers
- 4 vibrant red, yellow, or orange bell peppers
Filling
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup natural tomato sauce
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Toppings
- 1/2 cup plant-based cheese, shredded
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Peppers: Slice the tops off the bell peppers and carefully remove the seeds and veins inside. Lightly brush the outer sides with olive oil and set them aside, ready to be filled later.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until fragrant and translucent. Add black beans, cooked rice, natural tomato sauce, vegetarian Worcestershire sauce (natural), ground cumin, paprika, salt, and pepper. Stir to combine and cook for another 5 minutes until the mixture is heated through and well-blended.
- Stuff the Peppers: Fill each prepared bell pepper generously with the warm filling. Top with a sprinkle of plant-based cheese and a dash of fresh parsley for extra color and flavor.
- Bake to Perfection: Place the stuffed peppers upright in a baking dish. Bake at 375°F (190°C) for 25-30 minutes until the peppers are tender and the cheese is melted and slightly golden on top.
Notes
- Choose firm peppers that stand up straight and feel solid to hold the filling well.
- Use leftover cooked rice or prepare rice ahead to prevent sogginess.
- Pat peppers dry with a paper towel to avoid excess moisture during baking.
- Tent the baking dish with foil for the first 20 minutes to keep peppers soft, then uncover for browning.
- If the filling seems dry, add a splash of vegetable broth or natural tomato sauce before stuffing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian stuffed bell peppers, plant-based cheese, black beans, healthy dinner, gluten free, easy recipe, meal prep
