The Easiest Veggie Stuffed Peppers Recipe

These veggie stuffed peppers take just 10 minutes to throw together and can be prepped days in advance! They’re filled with rice, corn, black beans, tomatoes, cilantro, and plenty of familiar spices which makes them the perfect easy weeknight dinner! With all those delicious ingredients mixed together, your family won’t even miss the meat!

 

You Will Love These

• They’re incredibly easy to make! The best part about these veggie stuffed peppers is that they’re made with pantry staples! Chopping cilantro and opening a few cans is the extent of the prep work for this meal. Which means you can throw it together in a quick 10 minutes and you’ll have dinner roasting away in the oven in no time!
• They’re a perfect make-ahead dinner or meal prep lunch! These peppers will stay fresh in the fridge for up to a week, so feel free to make them on Sunday afternoon when you have a few free minutes and enjoy them for dinner on Wednesday in between running the kids to soccer, volleyball, or the pool!
• If you loved these vegetarian stuffed bell peppers, be sure to check out my:
  • Street Corn Pasta Salad
  • Homemade Cheesy Gordita Crunch Tacos
  • Easy Walking Taco Casserole

Ingredients and Substitutions

• Poblano Peppers – Poblano peppers have a very mild spice to them, so I really like them in this vegetarian stuffed pepper recipe. However, feel free to substitute them for regular green, red, or yellow bell peppers.
• Mexican Rice – You can buy pre-seasoned Mexican (or Spanish) rice in the grocery store. When I’m in a hurry, I just grab a microwavable bag of pre-seasoned Mexican or Spanish rice.
• Canned Corn – Part of the charm of this recipe is that it doesn’t require a ton of prep, so canned corn is the way to go. Just make sure it’s drained well. You can also sub frozen corn – it will cook through during the baking process.
• Black Beans – Black beans are my favorite for these stuffed peppers but feel free to use pinto beans if you prefer.
• Rotel Tomatoes – Rotel tomatoes are canned along with zesty chili peppers and a signature spice blend which makes them a favorite for this stuffed peppers recipe. Feel free to sub with fire-roasted tomatoes if you can’t find Rotel tomatoes.
• Spices – Cumin, garlic powder, onion powder, chili powder come together to give these stuffed peppers a fantastic kick and delicious flavor. You can substitute with a packet of store-bought taco seasoning.
• Diced Chipotle Peppers in Adobo – Chipotles in adobo add a delicious heat to these stuffed peppers. They aren’t spicy as much as they are smoky. Feel free to omit them if you prefer. Just remember that a little goes a long way!
• Enchilada Sauce – Enchilada sauce gives the filling mixture flavor and moisture. If you don’t have enchilada sauce, you could sub with salsa instead.
• Cotija Cheese – I love the salty flavor that Cotija brings to these stuffed peppers. You can sub with crumbled feta cheese, Parmesan cheese, queso fresco, your favorite shredded cheese blend, or pepper jack. Or leave the cheese out altogether if you prefer vegan stuffed peppers!

Instructions

Add Mexican rice, corn, black beans, Rotel tomatoes, cilantro, cumin, chipotles in adobo, garlic powder, onion powder, chili powder, half a cup of enchilada sauce, and a moderate pinch of salt and pepper to a large bowl.

Mix ingredients together until well combined.

Pour the remaining enchilada sauce into the bottom of a 9×13 baking dish.

Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers. 

Nestle filled peppers into the 9×13 pan. Top with crumbled cotija and bake for 35-40 minutes. 

Garnish with fresh chopped parsley and sour cream and enjoy!

Tips

• Feel free to switch up the recipe ingredients based on what’s in your cupboard. This recipe is very forgiving and does not have to be followed exactly. Don’t be afraid to customize this recipe and make it your own!
• If you end up having filling left over after the peppers are filled, just pile it on top of the stuffed peppers. The ingredients will shrink ever so slightly as they bake, making room for a little more filling in each pepper! Or you can save that extra filling and make a yummy sheet pan quesadilla!
• Your peppers might take a little less time or a little more time to bake depending on their size. I like to check the peppers after 30 minutes and then every 5-10 minutes after that until they are tender, but still have just a bit of a bite. You don’t want your stuffed peppers to overcook and be mushy, so err on the side of less bake time.
• I like to buy the chipotle peppers in adobo that come in the resealable glass jar but if you can only find the canned version, place leftovers into a Ziploc sandwich bag and gently press it flat. Freeze for up to 6 months. When you need a bit of chipotles in adobo, open your frozen bag and cut a small section off to use. It will thaw in just minutes which gives you access to chipotles in adobo all the time without wasting leftovers!
• If you don’t have a large baking dish, you can use a large oven-safe sauté pan or skillet instead.

FAQ

Variations

• Ground beef, ground turkey, or even left over rotisserie chicken would be a great way to add extra protein to this recipe. However, I am always trying to add some more veggie-loaded dishes into my meal rotation – so I’d urge you to try it as is and see what you think!
• Feel free to make your own seasoned rice or your favorite grains for this recipe using white rice, brown rice, or quinoa. You could also sub cauliflower rice for a lower-carb option as well.
• Add some extra vegetables! Sautéed zucchini, yellow onion, garlic, or mushrooms would be a welcome addition to these stuffed peppers.
• Add more herbs! Fresh parsley, fresh basil, or even dried oregano or Italian seasoning will add another layer of flavor that goes well with the spice mixture.

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: These veggie stuffed peppers are the perfect make-ahead meal! Assemble them and store them in an airtight container in the fridge for up to a week before baking. When you’re ready to eat, pop them in the oven and bake according to the recipe instructions. Just be sure to add 10 minutes or more to the cooking time to account for the cooler temp.
• Storage: Store leftovers in an airtight container in the refrigerator for up to a week. 
• Freezing: These vegetarian stuffed peppers can be frozen for up to 2 months. I like to wrap them well with tin foil and then place them inside a large freezer-safe Ziploc bag so that they don’t get freezer burn. Thaw overnight in the fridge and then cook according to recipe instructions. Keep in mind you’ll likely have to add 15-20 minutes or so to the cooking time to account for previously being frozen.
• Reheating: To reheat stuffed peppers, bake them in a 350-degree oven until they are warmed through and the cheese is melted.

More Easy Vegetarian Recipes

Print

This recipe was originally published in December of 2017. It was updated in March of 2022 to include process shots, step-by-step instructions and tips for making the best stuffed peppers every single time!