Vegan Stuffed Bell Peppers

Total time50 min

Prep time15 min

Cook time35 min

Colorful, hearty, and deeply satisfying, these stuffed bell peppers are the kind of plant-based dinner that genuinely earns a spot in your regular rotation. Each half is packed with a smoky, spiced filling of black beans, brown rice, corn, and diced tomatoes — all seasoned with cumin, smoked paprika, and a bright hit of fresh lime juice. The combination of protein-rich beans and whole-grain rice means every serving is genuinely filling, no meat or dairy required. A two-stage bake — covered first to steam the peppers tender, then uncovered to caramelize the edges — gives you that perfect balance of soft pepper and slightly roasted, flavorful filling. The whole recipe serves four, making it an easy weeknight option that doesn't demand a lot of cleanup or complicated technique. Finish with fresh cilantro and a squeeze of lime and you've got a vibrant, crowd-pleasing plate that happens to be entirely free of animal products.

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Ingredients

4 servings

For the peppers

4 medium bell peppers (any color), halved lengthwise and seeded
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1 tbsp olive oil
¼ tsp salt

For the filling

1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, drained
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1 ½ cups cooked brown rice
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the insides and edges with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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