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Southwestern stuffed bell peppers with all condiments on the side in a baker.
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Southwestern Vegetarian Stuffed Bell Peppers with Rice

A fork-and-knife vegetarian main, Southwestern stuffed peppers have the smoky and mildly spicy flavors we crave! Stuffed with veggies like zucchini, and corn, with brown rice and black beans, the bell peppers are par-cooked, stuffed, then baked again creating a tender yet firm texture just right for cutting into with a knife. Vegetarian stuffed bell peppers are satisfying, nourishing and freezer friendly. This recipe is vegetarian, easily gluten free and/or vegan.  
*Note there is some overlap in cook and prep time.
Course Dinner
Cuisine American, Mexican
Diet Vegan, Vegetarian
Keyword Southwestern Stuffed Bell Peppers, Vegetarian stuffed bell peppers with rice, vegetarian stuffed peppers
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 5 servings
Calories 432kcal
Author Traci York

Ingredients

  • 5 Large Green Bell Peppers sliced in half from stem to bottom, seeds and membranes/ribs removed
  • 1 tablespoon Vegetable Oil + pan spray, I use avocado, olive or coconut oil
  • 5 cups (1.2 kilograms) Water
  • 1/2 cup (100 grams) Long Grain Brown Rice rinsed through a strainer and drained
  • 1 cup (115 grams) Red Onion diced small, about 1/2 an onion
  • 3/4 cup (85 grams) Poblano Pepper diced small, about 1 medium pepper
  • 1 cup (135 grams) Zucchini diced medium, about 1 small zucchini
  • 1 cup (145 grams) Sweet Corn fresh, about 1 ear, or frozen
  • 1 tablespoon Ground Cumin
  • 1 1/2 teaspoons Chili Powder
  • 1 1/2 teaspoons Smoky Paprika
  • 1 teaspoon Oregano
  • 3/4 teaspoon Fine Sea Salt
  • 1 tablespoon Garlic minced, about 2 large cloves
  • 1/2 cup (150 grams) Canned Fire Roasted Tomatoes including juice (you can freeze the remaining)
  • 1/4 Fresh Squeezed Lime
  • 1 3/4 cups (425 grams) Cooked Black Beans drained and rinsed, one can
  • 2 cups (8 ounces / 225 grams) Pepper Jack Cheese grated, divided, use Monterey jack for less spicy
  • Cilantro chopped fine for serving

Instructions

  • Get Ready: Arrange an oven rack in the center and preheat the oven to 350 Fahrenheit (180 Celsius). Lightly oil two bakers with pan spray (I use a 9x13 inch baker and a smaller, 7x6 inch baker or loaf pan). Set aside.
  • Cook the Rice: Bring the water and a pinch of salt to a boil. Drop in the rinsed rice and cook on a low boil, unlidded, for about 25, or until the rice is tender (cook it like pasta). Drain remaining water, and set the rice aside.
  • Par Cook the Peppers: While the rice cooks, place the cut peppers, side by side, flesh side up, in the bakers. Slide the peppers into the oven and cook for about 15-20, just until the peppers are fragrant, a little softer and with a bit of light charring around the edges. Remove from the oven and set aside until ready to stuff.
  • Make the Stuffing: In a 10-12 inch cast iron skillet add 1 tablespoon oil. Saute' the onion and poblano pepper for about 7 minutes on medium heat, or until softened. A little charring is okay. Add the zucchini and corn. Cook, stirring occasionally for about two minutes, or just until the zucchini is slightly soft.
    Sprinkle in the cumin, chili powder, paprika, oregano, salt and minced garlic. Stir to coat the veggies, about one minute. Remove from heat. Add the tomatoes, squeeze in a 1/4 lime juice. Stir. Add the beans, cooked rice and half the cheese. The pan will be full, so carefully fold the ingredients together until evenly distributed.
  • Stuff the Peppers: Scoop the stuffing into the peppers. A #20 cookie scoop makes scooping the filling and transferring it to the bell pepper a snap. I use about 1 1/2 - 2 scoops of filling per pepper. Use the back of a spoon to press the filling into each pepper half, mound if needed. Top each pepper with remaining cheese.
    Cover with aluminum foil and bake for 25-30 minutes or until the cheese is melted and the peppers are warmed through.
  • Remove from oven and serve with your favorite Mexican food condiments like cilantro, lime wedges, Avocado Cream Sauce and Chipotle Red Salsa.
    To freeze, store in a lidded container, in the freezer for up to two weeks. Thaw in the refrigerator overnight. Gently reheat at 375 Fahrenheit (190 Celsius), covered for about 15-20 minutes or until warmed through. 

Notes

Make it Vegan: omit the cheese and share the peppers with a creamy condiment such as vegan sour cream, guacamole or Chili Lime Pepita Crema
Inspired by my Ma's stuffed bell peppers.

Nutrition

Serving: 1whole pepper | Calories: 432kcal | Carbohydrates: 49g | Protein: 22g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 682mg | Potassium: 776mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1605IU | Vitamin C: 123mg | Calcium: 416mg | Iron: 4mg