Vegetable Chili Stuffed Peppers
Take your vegetarian meal game to the next level with these hearty Vegetable Chili Stuffed Peppers, a vibrant and healthy dinner option packed with bold flavors and wholesome ingredients. Perfect for a cozy weeknight meal or a plant-based crowd-pleaser, this recipe combines tender roasted bell peppers with a hearty chili made from black beans, kidney beans, diced vegetables, and a medley of warming spices like chili powder, cumin, and smoked paprika. The rich tomato-based filling is simmered to perfection, then baked inside the peppers for a satisfying, all-in-one main dish. Optional toppings like melted shredded cheese and fresh cilantro add customizable finishing touches. Ready in just one hour, this easy stuffed peppers recipe is gluten-free, high in protein, and perfect for meal prep. Serve these stuffed peppers straight from the oven for a comforting, colorful, and nutritious meal that will impress vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 medium zucchini, diced
- 1 cup corn kernels
- 1.5 cups cooked black beans
- 1.5 cups cooked kidney beans
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water or vegetable broth
- 1 cup shredded cheese (optional, for topping)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides of the peppers with 1 tablespoon of olive oil and set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional minute, stirring frequently, until fragrant.
Stir in the diced carrot and cook for 5 minutes, until they begin to soften.
Add the diced zucchini and cook for another 3 minutes. Stir in the corn kernels, black beans, and kidney beans.
Pour in the canned diced tomatoes and their juices, and stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper.
Add 1/2 cup of water or vegetable broth and stir well. Let the mixture simmer for 10 minutes, stirring occasionally, until the flavors meld together and the mixture thickens slightly.
Place the prepared bell peppers on a baking sheet or in a casserole dish. Carefully spoon the chili mixture into each pepper, packing it tightly.
If using, sprinkle the tops with shredded cheese.
Cover the baking dish with foil and bake the peppers for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 60.0 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1240 mg | 95% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5987 mg | 127% | |
*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.
