Vegan Stuffed Bell Peppers
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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Learn more →Ingredients
4 servings
For the peppers
- 4 medium bell peppers (any color), halved lengthwise and seeded
- 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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