These Vegetarian Black Bean Stuffed Peppers are an easy and delicious weeknight dinner your family will devour. They’re flavorful and filling. Also, they’re gluten free.
Additionally, you can prep them ahead of time and bake them when you’re ready to serve them. If you want to make them as an appetizer for parties, just quarter the bell peppers.
Easy Vegetarian Stuffed Peppers
I’m so excited to share with you a delicious vegetarian stuffed peppers recipe with a Mexican flare. It’s easy-to-make in just 30 minutes!
To make these delicious Easy Vegetarian Stuffed Peppers, I swapped three health-friendly ingredients.
- First, I used extra virgin olive oil instead of a seed oil.
- Next, I used black beans instead of ground beef to reduce the amount of fat.
- Then, I used cauliflower rice instead of white rice to reduce carbs.
Although white rice isn’t unhealthy, I liked adding more vegetables to this dish, and it cuts down on the starch. This stuffed pepper recipe is full of protein and fiber from the black beans and cauliflower.
Also, you can use low fat Mexican blend cheese to lighten this recipe up even further.
But seriously, how delicious do these Mexican-inspired black bean stuffed peppers look? Are you drooling yet?
As I mentioned above, this recipe only takes 30 minutes to make! That’s right! You can make stuffed peppers in just 30 minutes.
Ingredients
*The full, printable recipe is in the recipe card below.
- red, green and yellow bell peppers or use one color of your choice
- black beans
- cauliflower rice
- Mexican blend shredded cheese
- taco seasoning
- cilantro
- canned diced tomatoes such as Rotel
- extra virgin olive oil
- water
Instructions Summary
First, halve the peppers and boil them for three minutes to soften them before stuffing and baking them. 
Then, make a super easy, cheesy black bean and cauliflower rice stuffing that only takes a few minutes to cook. 
Then, bake them for 20 minutes and they’re ready to devour! 
Make these flavorful and filling Vegetarian Black Bean Stuffed Peppers for your family. They’re an easy and delicious weeknight dinner that you won’t spend a lot of time prepping.
You may also like
Italian Stuffed Peppers with Bread Stuffing
Old Fashioned Stuffed Green Peppers
Easy Vegetarian Stuffed Peppers
Ingredients
- 2 green bell peppers (halved lengthwise, seeds and cores removed)
- 1 red bell pepper (halved lengthwise, seeds and cores removed)
- 1 orange bell pepper (halved lengthwise, seeds and cores removed)
- 31 oz canned black beans, rinsed
- 2 cups cauliflower rice
- 4 oz Mexican blend shredded cheese
- 1 oz taco seasoning
- 2 tbsp cilantro, chopped
- 10 oz diced tomatoes with juice (with or without chiles)
- 2 tbsp extra virgin olive oil
- 1/2 cup water
Instructions
- First, preheat oven to 375F.
- Next, in a large pot, bring two quarts of water to a boil. When it begins to boil, add halved bell peppers and cook for 3 minutes. Drain peppers from water.
- In the meantime, in a large skillet on med/high heat, add extra virgin olive oil and cauliflower rice. Cook for three minutes.
- Next, add rinsed black beans, tomatoes, taco seasoning, water, and cilantro to the cauliflower rice. Mix well and continue to cook for 3 more minutes.
- Then, remove from heat and stir in the cheese.
- Next, put the drained peppers in an 9"x 3"x 13" casserole dish. Salt the insides of the peppers to taste.
- Last, fill peppers with black bean filling and bake at 375F for 20 minutes. Garnish with cilantro if desired.
Notes
Storage:
Store leftovers in the refrigerator for up to 5 days. Freeze up to 6 months.Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
30 Min Meals, American Recipes, Dinner, Gluten Free Recipes, Healthier Recipes, Vegetarian,
Thanks for the 5-star rating Charles. I appreciate your feedback.
Great recipe
Hi Peggy. It’s two green peppers as stated in the recipe card but, that depends on how big are your peppers. You may be able to fill only one if they’re smaller.
Is it 2 green peppers or 1?
Recipe sounds interesting. However, I will NEVER use corn oil ever again! I would substitute avocado oil in this recipe. We now know much much more about fats than we ever did before.
Thanks for the 5-star rating! Mushrooms is a great addition to it. Glad you both loved it.
I fixed this for me and my husband and we both loved it!! I added mushrooms and it was delicious! Very easy recipe to follow.
Hi Vicki. I suppose it depends on how big are the bell peppers. It’s a great idea to freeze for another batch. I was going to make them this week for dinner myself. Glad you liked the recipe and thanks for the 5 star rating. Stay safe.
Delicious but too much filling for just 3 peppers. It’s ok because it’s in the freezer ready to go for the next batch soon
Thanks for your comment and glad you like it!
Yum! Love black beans and peppers together!
Thanks for sharing at Fabulous Friday Linky Party! We hope to see you again this week
https://abiggreenhouse.com/the-super-fabulous-friday-linky-party-3/
Looks so delicious! Can’t wait to try.