Look no further for a healthy, filling and hot meal that will please the whole family for dinner…Weeknight Vegetarian Stuffed Peppers. Oh and by the way, they’re super easy to make!
Tips for Gutting a Pepper
Kind of like carving a pumpkin, but just easier, right? There’s a couple ways you can shell out a bell pepper and one is a bit easier than the other.
Want those peppers standing upright on their bottom? First, cut off the top and step. Then using a spoon, gently scrape the insides of the pepper to get the seeds out. Kind of like scraping the inside of a pumpkin, but just don’t press as hard!
Don’t care about the presentation or want something easier? Make them into potato skin type shapes by cutting the top and stem off, then cut the pepper directly in half leaving you with two shells. Like the above mentions, gently scrape out the seeds using a spoon.
Fill Them up High!
You’ll end up with a lot of filling so don’t be shy on piling the filling higher than the edges of the peppers.
I love just the basics for the inside stuffing of my peppers, but throw in your favorites too before you bake! Other suggestions for ingredients include jalapenos, cilantro, corn, you name it!
Carnivore & Vegan Options
You can also brown a half pound of ground beef with your favorite seasonings if you prefer to add a little meat to your meal.
Want to go vegan or plant-based for this recipe? Skip the cheese or use a vegan cheese substitute.
Ingredients
- 4 large bell peppers
- 1 c of cooked brown rice
- 1 can of fire roasted diced tomatoes
- 1 can of black beans, rinsed and drained
- 1 c mozzarella cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare the bell peppers by removing the stem and seeds. See notes above for two ways to cut – potato skin style or classic “stand on the bottom” style.
- After cooking the rice, use the same pot and add the tomatoes and black beans and stir until well-combined.
- Scoop rice, tomato and black bean mixture evenly into empty pepper shells.
- Divide mozzarella cheese evenly and top peppers with cheese.
- Bake for 20-25 minutes or until peppers are cooked and cheese is golden brown on top.
- With leftovers, I recommend reheating in the oven for maximum taste. Store in airtight container for 1-2 days after cooking.
