Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Stuffed Bell Peppers
Tender bell peppers filled with a hearty mixture of rice, black beans, corn, and tomatoes, then baked until soft and savory.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
5 steps- 1
Preheat the oven to 375°F and arrange the hollowed bell peppers upright in a baking dish, trimming the bases slightly if needed so they stand steady.
- 2
In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, and cumin with 1/2 tsp salt, stirring until the filling is evenly mixed.
- 3
Spoon the filling generously into each pepper, packing it down lightly and mounding it slightly over the top.
- 4
Pour 1/4 cup water into the bottom of the dish, cover tightly with foil, and bake for 30 minutes so the peppers steam and soften.
- 5
Remove the foil, top each pepper with vegan cheese, and bake uncovered for another 10 to 15 minutes until the cheese melts and the peppers are fork-tender.
Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving400
Calories
12 g
Protein
71 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Stuffed peppers show up in many kitchens because the pepper works as both vegetable and cooking vessel: it softens, sweetens, and holds a seasoned grain filling neatly. In North American home cooking, rice-and-bean versions became a practical meatless dinner because pantry staples can be stretched into a full baked dish without much stovetop work.
Listahan note
This version keeps the filling familiar and sturdy: brown rice for chew, black beans for substance, corn for sweetness, and tomatoes to keep the center from drying out. The covered bake matters because it steams the peppers before the vegan cheese goes on.
Technique cues
- Trim only a thin slice from the pepper bottoms if they wobble; cutting too much can make the filling leak into the baking dish.
- Drain the diced tomatoes well so the filling tastes juicy instead of watery after baking.
- Pack the filling lightly, not tightly. A little room helps the rice and beans heat evenly inside the peppers.
Kitchen flow
- Parallel prep
- Mix the filling while the oven heats, then use the baking time to make a quick side or clear the prep bowl.
- Make-ahead
- Stuff the peppers earlier in the day, cover the dish, and bake when needed; add the vegan cheese only for the uncovered finish.
- Leftover move
- Chop a leftover stuffed pepper and warm it in a skillet as a rice-and-bean bowl filling.
- Cleanup rhythm
- Use one large mixing bowl and one baking dish; rinse the bowl while the peppers are covered in the oven.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
4 large bell peppers, tops removed and seeded
Edible baking cups
Purpose: The peppers hold the filling while becoming soft, sweet, and fork-tender in the oven.
Handling: Remove seeds and pale ribs, then stand each pepper in the dish before filling to check stability.
Adaptation: Use similarly sized peppers so they bake at the same pace; smaller peppers will need less filling.
Cooked brown rice
Grain base
Purpose: Brown rice gives the filling chew and enough structure to hold together when spooned into the peppers.
Handling: Use cooked rice that is not overly wet, and break up clumps before mixing.
Adaptation: Cooked white rice works for a softer filling, while quinoa gives a looser, more delicate texture.
Black beans, drained and rinsed
Filling anchor
Purpose: Black beans make the center substantial and pair naturally with cumin, corn, and tomatoes.
Handling: Drain and rinse well so the filling does not turn muddy or overly salty from can liquid.
Adaptation: Pinto beans give a creamier bite; chickpeas make the filling firmer and less cohesive.
Corn kernels
Sweet pop
Purpose: Corn adds sweetness and small bursts of texture against the softer rice and beans.
Handling: If using frozen corn, add it straight from frozen or thaw and drain if it is icy.
Adaptation: Diced zucchini can replace corn for a softer vegetable note, though it releases more moisture.
Diced tomatoes, drained
Moisture and acidity
Purpose: Tomatoes keep the rice mixture from tasting flat and help the filling stay moist during baking.
Handling: Drain thoroughly, then fold in gently so the tomato pieces stay visible in the filling.
Adaptation: Use a few spoonfuls of salsa for more seasoning, but reduce any added salt until you taste the mix.
Shredded vegan cheese
Melty topping
Purpose: It gives the peppers a finished top and a little richness after the covered bake.
Handling: Add it only for the uncovered final bake so it melts without drying out.
Adaptation: Skip it for a cleaner vegetable-forward finish, or use crushed tortilla chips for crunch.
Technique notes
- Cover the dish tightly for the first bake. The water in the bottom turns to steam and softens the peppers more evenly than dry heat alone.
- Taste the filling before stuffing because the peppers themselves are not heavily seasoned.
- Let the peppers stand for a few minutes after baking so the filling settles and is easier to lift from the dish.
Ingredient swaps
- Grain shortcut
- Use leftover cooked rice from another meal; cold rice separates easily and keeps the prep simple.
- Bean variation
- Swap black beans for pinto beans if you want a creamier filling that blends more into the rice.
- Cheese finish
- Replace shredded vegan cheese with crushed tortilla chips during the last few minutes for a crisp top instead of a melted one.
- Spice adjustment
- Add chili powder or smoked paprika with the cumin for a deeper, warmer filling.
Serve alongside
- Cilantro-lime slaw
- Avocado and tomato salad
- Roasted sweet potato wedges
- Tortilla chips with pico de gallo
- Lime sparkling water
- Agua fresca
- Iced hibiscus tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover stuffed peppers in a sealed container with any juices from the baking dish.
- Reheat covered in the oven or microwave until the pepper softens again and the filling is warmed through.
- Freeze the baked peppers individually, thaw overnight, and reheat covered so the rice does not dry out.
Equipment
- Deep baking dish
- Aluminum foil
- Large mixing bowl
- Spoon for packing filling
Make this household-aware
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Plan it in Listahan
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