Spicy Tri Color Vegetarian Stuffed Bell Peppers
Bright, flavorful, and packed with nutritious ingredients, these Spicy Tri-Color Vegetarian Stuffed Bell Peppers are a showstopper on any dinner table. Vibrant red, yellow, and green bell peppers are filled to the brim with a zesty mixture of tender rice, protein-packed black beans, sweet corn, and juicy tomatoes, all seasoned with bold spices like cumin, chili powder, and smoked paprika. Topped with melted cheddar or Monterey Jack cheese and garnished with fresh cilantro and lime, this dish is a delightful balance of spice, texture, and comfort. Perfect for meatless Mondays, weeknight dinners, or meal prep, these stuffed peppers are easy to bake and bring a colorful, wholesome twist to your table.
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Recipe Information
Ingredients
- 6 pieces Large bell peppers (red, yellow, green)
- 2 cups Cooked white or brown rice
- 1 cup Black beans (drained and rinsed)
- 1 cup Diced tomatoes (canned or fresh)
- 1 cup Corn kernels (fresh or frozen)
- 1 cup Shredded cheddar or Monterey Jack cheese
- 1 medium Diced onion
- 3 cloves Minced garlic
- 0.25 cup Chopped cilantro
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable broth
- 1 sliced Lime (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and save the tops for later use as decorative lids if desired.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the cooked rice, black beans, diced tomatoes, corn, cumin, chili powder, smoked paprika, red pepper flakes, salt, and black pepper. Mix until well combined.
Cook the mixture for 5-6 minutes, stirring occasionally, until heated through. Remove from heat and stir in the chopped cilantro.
Place the hollowed-out bell peppers upright in a baking dish. If they don't sit upright, trim a small slice from the bottom to create a flat base (be careful not to cut through the pepper).
Stuff each bell pepper generously with the rice and bean mixture, pressing the filling down with a spoon if needed.
Pour the vegetable broth into the bottom of the baking dish to help steam the peppers while they cook.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle shredded cheese on top of each pepper. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool for a few minutes before serving.
Garnish with lime slices, additional cilantro, or a dollop of sour cream, if desired. Enjoy your Spicy Tri Color Vegetarian Stuffed Bell Peppers!
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 63.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1130 mg | 87% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3909 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
