Vegetarian stuffed bell peppers is a delicious Mexican style recipe made by stuffing bell peppers with rice, beans, and cheese.
Stuffed peppers are loved by everyone in my family and I make it in different ways. Of course, Indian style stuffed peppers (Bharwan Shimla Mirch) are cooked most frequently in my kitchen.
Almost every cuisine has a stuffed pepper dish. And, today I am sharing the Mexican style vegetarian stuffed peppers recipe.
Whenever I make Mexican rice, I make extra so that leftovers could be used to fill in the peppers. Using leftover rice makes this dish get ready even faster with very little effort.
Vegetarian stuffed pepper variation suggestions
- Pepper: Any color of pepper is fine for this recipe. Use the variety which is large in size. You can also cut them horizontally instead of cutting vertically.
- Grain/ seeds: I have filled rice in the bell peppers. Rice can also be replaced with quinoa or couscous to bring variation in the dish.
- Beans: It’s not mandatory to add both kidney beans and black beans to the filling. Use whichever beans are available in your kitchen. Both home-cooked and canned are fine to be used.
- Vegetables: I have only added mushrooms but more vegetables like broccoli, French beans, carrots, green peas, sweet corn can be added to the stuffing to make it healthier and tastier.
- Cheese: In this recipe, I have used shredded Mozzarella. You can add whichever cheese you prefer. Even a combination of different cheese can be used. Vegans can skip the cheese or use a vegan variety.
More Vegetarian Mexican recipes
Mexican is one of my favorite cuisines. One of the reasons is that it’s very easy to create vegan or vegetarian versions of Mexican dishes without compromising on taste. If you also like Mexican food and want to try easy Vegan or vegetarian Mexican recipes at home then don’t miss to check the following links:
- Black bean soup
- Vegan burritos with cilantro lime rice and black bean
- Vegetable Quesadilla
- Avocado toast
Vegetarian dinner ideas
Struggling to decide which vegetarian dish to prepare for dinner every night? The following easy vegetarian dinner recipes might be useful for you to plan a meat-free dinner:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make vegetarian stuffed bell peppers?
Vegetarian Stuffed bell peppers
- 3 bell peppers any color
- 1 medium-sized onion finely chopped
- 1 medium-sized tomato finely chopped
- 1/4 cup button mushrooms finely chopped
- 1/2 cup coriander leaves/ parsley finely chopped
- 1/2 teaspoon chopped jalapeno/ chili pepper adjust as per taste
- 2 cups cooked rice
- 1/4 cup canned/ home-cooked black beans
- 1/4 cup canned/ home-cooked kidney beans
- 1 teaspoon garlic powder you can also use minced garlic
- 1/2 teaspoon black pepper powder adjust as per taste
- Salt as per taste
- 2 cups grated mozzarella you can use any cheese of your choice
- 1.5 tbsp olive oil
- Heat 1 tablespoon oil in a pan. Add onion and saute till it becomes translucent.
- Next, add mushrooms and saute for2-3 minutes.
- Add tomatoes and jalapeno, mix and cook till tomatoes turn mushy.
- Once the tomato is done, add both the beans, garlic powder, pepper, salt, and coriander leaves. Mix and cook for around 1 minute.
- Finally, add the rice and 1/2 a cup of cheese. Mix and cook for another minute and switch off the gas. Keep the mixture aside.
- Slit the bell peppers vertically from the center. Create hollow by removing seeds and stem. Apply some oil on the bell peppers and bake in a pre-heated oven for 10 minutes at 200 degrees Celcius. Once done, take them out and keep aside for at least 5 minutes. Let them reach room temperature.
- Fill the rice stuffing inside each bell pepper. Make sure that the stuffing reaches every corner of the pepper. Top each pepper with the remaining cheese.
- Bake for 18-20 minutes at 200 degrees Celsius or until you see golden brown patches on cheese topping.
- Garnish with chopped coriander leaves/ parsley and serve.