Vegetarian Gourmet Black Bean Stuffed Bell Peppers
Elevate your weeknight dinners with these irresistible Vegetarian Gourmet Black Bean Stuffed Bell Peppers, a flavorful and wholesome dish that’s as nutritious as it is delicious. Bursting with a hearty filling of protein-rich black beans, tender brown rice or quinoa, sweet corn, and savory tomato sauce, these peppers are seasoned to perfection with chili powder, cumin, and paprika. Topped with melty cheddar (or a vegan alternative) and garnished with fresh cilantro, they’re baked to tender perfection, bringing out the natural sweetness of the bell peppers. This easy, vegetarian-friendly recipe makes the perfect main course for Meatless Monday or any day you crave a colorful and satisfying meal. Ready in under an hour and loaded with plant-based goodness, these stuffed peppers are the ultimate crowd-pleaser for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1.5 cups Black beans, cooked or canned (drained and rinsed)
- 1 cup Cooked brown rice or quinoa
- 1 cup Tomato sauce
- 0.5 cup Yellow onion, finely diced
- 2 cloves Garlic, minced
- 0.5 cup Sweet corn kernels (fresh, frozen, or canned)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.75 cup Shredded cheese (cheddar, Monterey Jack, or vegan alternative)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing. Set the peppers upright in a greased or parchment-lined baking dish.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until translucent. Add the minced garlic and sauté for an additional 30 seconds.
Stir in the black beans, cooked rice or quinoa, corn kernels, tomato sauce, chili powder, cumin, paprika, salt, and black pepper. Cook for 2-3 minutes, stirring well to combine all ingredients.
Remove the skillet from heat and stir in half of the shredded cheese and 1 tablespoon of chopped cilantro.
Evenly stuff the mixture into the prepared bell peppers, packing it lightly. Top each pepper with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden.
Garnish with the remaining cilantro before serving. Serve warm and enjoy your delicious Vegetarian Gourmet Black Bean Stuffed Bell Peppers!
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 43.0 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 887 mg | 68% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2821 mg | 60% | |
*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.
