These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but they’re just as good without the cheese. You can easily make these peppers dairy free or vegan. Most stuffed peppers are made with Italian seasonings, but I went in a different direction. I was inspired to incorporate some of my favorite Mexican ingredients, including pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. The filling is so tasty, I could eat it as a side dish! These peppers are somewhat time consuming, but each element is simple to make.
The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right—not too crisp, but not falling apart. Please do yourself a favor and cook extra brown rice while you’re at it. Then, you’ll be one step closer to dinner tomorrow night—say, Extra Veggie Fried Rice or any of these rice-based dishes. High five!
How to Make Stuffed Peppers
You’ll find the full recipe below, but here’s the gist: These peppers are a great meal to prepare in advance. You can get a head start by cooking the rice and prepping the peppers. Or assemble them completely, then cover and refrigerate for later. This would be a great dish to drop off at a friend’s house with baking instructions (about 12 to 15 minutes at 425 degrees Fahrenheit).
Watch How to Make Stuffed Peppers
Stuffed Pepper Serving Suggestions
These stuffed peppers are a balanced meal in their own right, featuring whole grains, veggies and beans for additional protein and fiber. Here are a few side dishes that would complement the meal:
Black Beans (From Scratch!) Chunky Avocado Salsa Elote (Mexican Street Corn) Fresh Corn Salsa Guacamole Herbed Avocado Salad Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
More Hearty Mexican-Inspired Recipes
If you enjoy these stuffed peppers, you’ll also appreciate these recipes:
Black Bean Sweet Potato Enchiladas Epic Vegetarian Tacos Pinto Posole Roasted Veggie Enchilada Casserole Veggie Black Bean Enchiladas
Please let me know how your stuffed peppers turn out in the comments! I love hearing from you.
Prepare in advance: This dish is a bit time consuming, though it’s not difficult. You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through).
