These packed peppers aren’t the kind your mama made. They’re meatless and filled with fresh taste. They’re tacky as revealed, yes, however they’re simply as great without the cheese. You can quickly make these peppers dairy totally free or vegan.

The majority of packed peppers are made with Italian flavorings, however I entered a various instructions. I was influenced to integrate a few of my preferred Mexican active ingredients, consisting of pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. The filling is so delicious, I might consume it as a side meal! These peppers are rather time consuming, however each component is basic to make.

stuffed pepper ingredients

The technique to making fantastic packed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves till they hurt and a bit caramelized at the sliced up edges. By doing this, their taste is condensed and their texture is ideal– not too crisp, however not breaking down.

Please do yourself a favor and cook additional wild rice while you’re at it. Then, you’ll be one action better to supper tomorrow night– state, Additional Vegetable Fried Rice or any of these rice-based meals. High 5!

stuffed pepper preparation

How to Make Stuffed Peppers

You’ll discover the complete dish listed below, however here’s the essence:

  1. Roast the peppers.
  2. Prepare the rice (unless you’re utilizing remaining prepared rice).
  3. Prepare the filling, including the rice and beans at the end.
  4. Things the peppers and leading with cheese.
  5. Bake and serve!

These peppers are an excellent meal to prepare beforehand. You can get a running start by preparing the rice and prepping the peppers. Or assemble them totally, then cover and cool for later on. This would be an excellent meal to drop off at a pal’s home with baking directions (about 12 to 15 minutes at 425 degrees Fahrenheit).

Watch How to Make Stuffed Peppers

roasted peppers and filling

stuffed pepper filling

Packed Pepper Serving Tips

These packed peppers are a well balanced meal in their own right, including entire grains, veggies and beans for extra protein and fiber. Here are a couple of side meals that would match 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 streamlined variation of it)

how to make stuffed peppers

stuffed peppers out of oven

More Hearty Mexican-Inspired Recipes

If you take pleasure in these packed peppers, you’ll likewise value these dishes:

  • Black Bean Sugary Food Potato Enchiladas
  • Legendary Vegetarian Tacos
  • Pinto Posole
  • Roasted Vegetable Enchilada Casserole
  • Vegetable Black Bean Enchiladas

Please let me understand how your packed peppers end up in the remarks! I like speaking with you.

stuffed peppers recipe

Vegetarian Stuffed Peppers

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 1 hour
  • Overall Time: 1 hour 20 minutes
  • Yield: 8 packed peppers 1 x
  • Classification: Meal
  • Technique: Baked
  • Food: Mexican
  • Diet Plan: Vegetarian

4.9 from 141 evaluations

These vegetarian packed peppers are influenced by my preferred Mexican meals! This dish includes roasted bell peppers filled with a tasty mix of pinto beans, wild rice and fresh veggies, topped with melted cheese (optional). This dish yields 8 packed peppers, enough for 4 main course portions or 8 sides.

Active Ingredients

Roasted peppers

  • 4 big red bell peppers, cut in half from stem to base, seeds and membranes gotten rid of
  • 1 tablespoon additional virgin olive oil, as required
  • Great salt and newly ground black pepper, for scattering

Filling and topping

  • 1/2 cup long-grain wild rice (or 1 1/2 cups prepared rice)
  • 2 tablespoons additional virgin olive oil
  • 1 big yellow onion, sliced
  • 1/2 teaspoon great salt, to taste
  • 1 pint (2 cups) cherry tomatoes, cut in half or quartered if big
  • 1/2 cup sliced fresh cilantro, plus more for garnish
  • 4 cloves garlic, pushed or minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (1 1/2 cups) pinto beans, rinsed and drained pipes
  • Newly ground black pepper, to taste
  • 1 tablespoon lime juice
  • 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
  • Optional garnishes: Sliced up ripe avocado or guacamole, maybe a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream


  1. To roast the peppers: Pre-heat the oven to 425 degrees Fahrenheit. Position the halved peppers in a big 9 by 13-inch baking meal, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and spray them with salt and pepper. Utilize your hands to rub the oil all over both sides of the peppers, then organize them with the cut sides dealing with up. Bake for 20 to 25 minutes, till the peppers are a little blistered around the edges and quickly pierced through by a fork. Reserve. Leave the oven on for baking the peppers.
  2. In the meantime, prepare the rice: Bring a big pot of water to boil. Wash the rice in a fine-mesh colander till the water runs clear. Include the rice to the boiling water and continue boiling, exposed, for thirty minutes (decrease the heat as required to avoid overflow). Drain pipes off the staying cooking water and return the rice to the pot. Reserve.
  3. Prepare the filling: In a big frying pan over medium heat, warm 2 tablespoons olive oil till sparkling. Include the onion and 1/2 teaspoon of the salt. Cook, stirring frequently, till the onion hurts, about 5 minutes. Include the tomatoes and cook till they’re gently squishy, another 5 minutes approximately.
  4. Include the cilantro, garlic, chili powder and cumin. While stirring, prepare till the garlic is aromatic, about 30 to one minute.
  5. Get rid of the pot from the heat and include the rice, beans, lime juice and about 10 twists of black pepper. Stir to integrate, then season with extra salt (I generally include 1/4 teaspoon) and black pepper, to taste.
  6. To pack the peppers, initially put off any excess juice pooled within the peppers. Then things each pepper kindly with the rice mix (if the peppers were genuinely big, you need to have simply the correct amount of filling– if you have additional, wait to function as a side meal). Leading the peppers with the cheese.
  7. Bake at 425 for 12 to 13 minutes, till the cheese is golden in areas. Serve warm with fresh cilantro leaves on the top or any other garnishes of your option. Leftovers keep well in the refrigerator, covered, for approximately 4 days. I think they would freeze well for numerous months, however have not attempted to be sure.


Make it dairy free/vegan: Leave out the cheese, and cover the baking meal throughout its last stint in the oven. I advise topping the completed peppers with something velvety or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.

Prepare beforehand: This meal is a bit time consuming, though it’s easy. You might make the rice beforehand, and/or prep the peppers so they are all set to appear the oven later on. You might even put together the peppers totally and cool, covered, till you’re all set to bake (they will likely require a couple of additional minutes in the oven to warm through).

▸ Nutrition Info

The info revealed is a price quote offered by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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