veggie stuffed bell peppers

4.50 from 6 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, diced
  • 1 cup basmati or jasmine white rice (uncooked)
  • 1 teaspoon kosher salt
  • 2 cups low-sodium vegetable or chicken broth
  • 1 (14.5 oz.) can diced tomatoes
  • 2 tablespoons taco seasoning
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 large bell peppers
  • 1 cup shredded pepper jack cheese
  • fresh cilantro, finely chopped for garnish

Instructions

  • Preheat the oven to 400°F. Grease a 9 x13-inch baking dish with nonstick spray or olive oil.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ½ diced yellow onion and cook until softened. Stir in 1 cup rice and 1 teaspoon salt and toss to combine cooking for 1 minute. Stir in 2 cups broth, 1 can diced tomatoes, and 2 tablespoons taco seasoning. Bring the rice mixture to a simmer before stirring in 1 can black beans and 1 cup corn. Continue simmering while you prep the bell peppers.
  • Halve 4 bell peppers lengthwise and remove the ribs and seeds. Arrange the peppers in the prepared baking dish and fill them with the rice mixture, dividing evenly. Top with 1 cup shredded pepper jack cheese.
  • Transfer to the oven and bake, uncovered, until cheese is bubbling and golden brown, about 40 minutes.
  • Garnish with cilantro, if desired, and serve.

SERVING SUGGESTIONS

  • Serve these alongside a crisp green salad.

SWAP SUGGESTIONS

  • Protein: Add 1 lb. browned ground chicken, turkey, or beef to filling before stuffing peppers.
  • Cheese: Swap shredded pepper jack cheese for shredded mozzarella.
  • Beans: Swap black beans for pinto beans.

MAKE AHEAD

  • You can make the filling ahead in advance and store in an airtight container in the fridge for up to 5 days.
  • Freezing Instructions: Freeze the fully baked stuffed peppers for up to 3 months. Freeze them individually or all together in a baking dish. To reheat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
  • Storage: Store any leftovers in an airtight container for 3-4 days in the fridge.

Nutrition

Calories: 504kcal | Carbohydrates: 79g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 874mg | Potassium: 979mg | Fiber: 13g | Sugar: 11g | Vitamin A: 5595IU | Vitamin C: 224mg | Calcium: 289mg | Iron: 4mg