If you’re looking for a flavorful, nutritious, and easy plant-based meal, this recipe for stuffed peppers with beans and rice is a must-try! Packed with protein-rich beans, hearty rice, and vibrant bell peppers, this dish is a perfect balance of taste and nutrition. Whether you’re following a vegan, gluten-free, or plant-based diet, these stuffed bell peppers are a satisfying and wholesome option for lunch or dinner.
Not only is this stuffed peppers recipe easy to make, but it’s also highly customizable—you can use black beans, kidney beans, or pinto beans, swap white rice for brown rice or quinoa, and add your favorite spices and toppings. Plus, it’s great for meal prep, making it an excellent choice for busy weeknights.
Ready to make the best stuffed peppers with beans and rice? Follow these five simple steps to create a delicious and healthy meal that everyone will love!
Why You’ll Love This Stuffed Peppers Recipe
If you’re searching for a delicious and wholesome plant-based meal, this recipe for stuffed peppers with beans and rice is a perfect choice. Not only is it easy to make and bursting with flavor, but it’s also packed with essential nutrients, fully customizable, and meal-prep friendly. Here’s why you’ll love this stuffed peppers recipe:
Nutritious & Protein-Packed
One of the biggest benefits of this recipe for stuffed peppers with beans and rice is its high nutritional value. The combination of fiber-rich beans, whole grains, and colorful bell peppers makes this dish a well-balanced meal that keeps you feeling full and energized.
- Beans (such as black beans, kidney beans, or pinto beans) are excellent sources of plant-based protein, fiber, and essential minerals like iron, magnesium, and potassium.
- Bell peppers are loaded with vitamin C, antioxidants, and fiber, supporting immune health and digestion.
- Rice or quinoa provides complex carbohydrates for sustained energy, making this meal both satisfying and nourishing.
This stuffed peppers recipe is an excellent way to enjoy a nutrient-dense meal without using any animal products, making it a perfect choice for vegans and vegetarians looking for a hearty, protein-packed dish.
Easy & Customizable
One of the best things about this recipe for stuffed peppers with beans and rice is how versatile and adaptable it is. You can mix and match ingredients based on your preferences, dietary needs, or what you have in your pantry.
- Choose Your Beans: Whether you love black beans, kidney beans, or pinto beans, each option adds a unique texture and flavor to the filling.
- Switch Up the Grains: While brown rice or white rice works great, you can swap it for quinoa, couscous, or even cauliflower rice for a lower-carb alternative.
- Spice It Your Way: Enhance the flavor with seasonings like cumin, paprika, chili powder, garlic powder, or fresh herbs for a bold, delicious taste.
- Add Extra Goodness: Want a cheesy topping? Sprinkle some vegan cheese or nutritional yeast for an extra layer of flavor. Prefer a spicy kick? Add chopped jalapeños or a dash of hot sauce.
With so many variations, this stuffed peppers recipe is a go-to meal that can be easily tailored to fit your taste preferences while staying nutritious and satisfying.
Perfect for Meal Prep
If you love make-ahead meals, this recipe for stuffed peppers with beans and rice is perfect for meal prepping. Since it stores well and reheats beautifully, you can prepare a batch in advance and enjoy quick, healthy meals throughout the week.
- Refrigerate for Later: Store cooked stuffed peppers in an airtight container in the fridge for up to 4 days.
- Freeze for Future Meals: These stuffed peppers freeze well for up to 3 months—just thaw and reheat when needed.
- Easy Reheating: Simply microwave for 2 minutes or bake at 350°F (175°C) for 10 minutes to bring back the fresh, delicious taste.
Having a meal-prep-friendly option like this stuffed peppers recipe saves time, reduces stress, and ensures you always have a nutritious, home-cooked meal ready to enjoy.
If you’re looking for other meal prep-friendly recipes, you may enjoy our vegan green bean casserole recipe or our vegan baked mac and cheese recipe, both of which are perfect for make-ahead meals!
With so many health benefits, customization options, and convenience, this recipe for stuffed peppers with beans and rice is a must-try for anyone looking for a delicious and easy plant-based meal. Ready to make it? Let’s dive into the ingredients and step-by-step instructions!
Ingredients You’ll Need
Making the perfect recipe for stuffed peppers with beans and rice starts with using fresh, wholesome, and flavorful ingredients. Each component in this recipe plays an important role in creating a nutritious, well-balanced, and satisfying dish. Let’s break down the key ingredients and how they contribute to this delicious plant-based meal.
Bell Peppers: Choose Red, Yellow, or Green Bell Peppers
Bell peppers are the star of this dish, acting as a natural, edible bowl that holds the hearty filling. They add a sweet, slightly smoky flavor when roasted and provide a boost of vitamin C, fiber, and antioxidants.
- Red bell peppers: The sweetest and ripest option, loaded with vitamin A and antioxidants.
- Yellow bell peppers: Milder in taste, offering a perfect balance of sweetness and crunch.
- Green bell peppers: Slightly bitter and earthy, ideal for a more savory stuffed pepper recipe.
Whichever color you choose, bell peppers bring vibrant color, nutrition, and texture to this stuffed peppers recipe.
Beans: Black Beans, Kidney Beans, or Pinto Beans for Protein
Since this is a plant-based recipe, beans serve as an essential source of protein and fiber. They help make the filling hearty, satisfying, and full of flavor.
- Black beans: Creamy and mildly sweet, black beans blend well with spices and tomatoes.
- Kidney beans: Firm and slightly nutty, they hold their shape well and absorb seasoning beautifully.
- Pinto beans: Soft and buttery, pinto beans give the stuffing a rich, comforting texture.
You can use one type of bean or mix them for added variety in texture and taste. No matter which you choose, beans make this stuffed peppers recipe protein-packed and nutrient-rich.
Rice: Brown Rice, White Rice, or Quinoa for a Hearty Base
To create a filling and well-balanced dish, this recipe for stuffed peppers with beans and rice needs a starchy base that complements the other ingredients.
- Brown rice: A high-fiber, whole-grain option with a nutty taste that keeps you feeling full longer.
- White rice: Softer and milder in flavor, white rice absorbs seasonings and tomato sauce beautifully.
- Quinoa: A high-protein, gluten-free alternative that makes this dish even more nutritious and hearty.
Using rice or quinoa helps create a satisfying texture while providing complex carbohydrates for lasting energy.
Tomato Base: Diced Tomatoes, Tomato Sauce, or Salsa for Moisture
A tomato-based element is key to keeping the stuffing juicy and flavorful while tying all the ingredients together.
- Diced tomatoes: Adds chunks of fresh, juicy tomato texture with a hint of sweetness.
- Tomato sauce: Creates a smooth, rich, and well-seasoned filling.
- Salsa: A flavorful option with a kick of spice and extra depth from onions, garlic, and peppers.
Adding a tomato base enhances the overall flavor and prevents the filling from drying out when baked.
Seasonings: Cumin, Paprika, Garlic Powder, Onion Powder, Salt, and Pepper
The right blend of spices elevates the flavors in this stuffed peppers recipe, transforming it into a bold and aromatic dish.
- Cumin: Adds a warm, earthy depth commonly found in Mexican and Mediterranean flavors.
- Paprika: Enhances the dish with a subtle smokiness and slight sweetness.
- Garlic powder & onion powder: Boosts the savory and umami-rich flavors in the filling.
- Salt & pepper: Essential for balancing flavors and seasoning the stuffing perfectly.
These simple yet flavorful spices ensure that every bite of these stuffed peppers with beans and rice is rich, satisfying, and well-seasoned.
Extras (Optional): Vegan Cheese, Nutritional Yeast, or Avocado Slices for Topping
Want to take this recipe for stuffed peppers with beans and rice to the next level? Consider adding one or more of these delicious toppings:
- Vegan cheese: Melts beautifully on top, adding a creamy, cheesy layer to the peppers.
- Nutritional yeast: A dairy-free, cheesy-flavored seasoning rich in B vitamins.
- Avocado slices: Adds a buttery, creamy texture and pairs perfectly with the spices.
These toppings bring extra flavor, texture, and richness to your stuffed peppers recipe, making it even more indulgent and satisfying.
By using fresh and wholesome ingredients, this recipe for stuffed peppers with beans and rice delivers big flavors, great nutrition, and endless customization options. If you’re interested in other creative ideas, you can check out our vegan bang bang sauce for a flavorful dipping sauce or try our protein pudding recipe for a sweet, protein-packed snack! Now that you have everything ready, let’s move on to the step-by-step cooking process!
How to Make Stuffed Peppers with Beans & Rice (5 Easy Steps)
Making this recipe for stuffed peppers with beans and rice is simple, straightforward, and requires minimal effort. With just a few basic steps, you’ll have a flavorful, protein-packed, and satisfying plant-based meal ready to enjoy. Follow these five easy steps to make the perfect stuffed bell peppers every time!
1. Prep the Bell Peppers
The first step in this stuffed peppers recipe is preparing the bell peppers to ensure they hold the filling perfectly and cook evenly.
- Choose firm, fresh bell peppers (red, yellow, or green) for the best texture.
- Slice the tops off and remove the seeds and membranes inside. This creates a hollow cavity for the stuffing.
- Pre-bake the peppers by placing them in a baking dish and baking at 375°F (190°C) for 10 minutes. This helps soften the peppers slightly before filling them, so they become tender but still hold their shape when fully cooked.
Pre-baking the peppers is key to achieving the perfect texture—not too crunchy, but not overly soft either!
2. Cook the Filling
While the peppers are pre-baking, it’s time to prepare the delicious, protein-rich filling for this recipe for stuffed peppers with beans and rice.
- In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat.
- Add chopped onions and minced garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the spices (cumin, paprika, garlic powder, onion powder, salt, and pepper) to enhance the flavors.
- Add your choice of black beans, kidney beans, or pinto beans, along with cooked brown rice, white rice, or quinoa.
- Pour in diced tomatoes, tomato sauce, or salsa for a rich, juicy texture.
- Let everything simmer for 5 minutes, allowing the flavors to blend together beautifully.
This filling is flavorful, nutrient-dense, and packed with protein, making it the perfect hearty stuffing for your stuffed bell peppers.
3. Stuff the Peppers
Now that your filling is ready, it’s time to assemble the stuffed peppers.
- Carefully spoon the filling into each pre-baked bell pepper, pressing it down slightly so it’s well-packed.
- Fill the peppers all the way to the top, ensuring each bite is loaded with delicious beans, rice, and spices.
- If you love extra moisture, add a spoonful of tomato sauce on top of each stuffed pepper before baking.
Stuffing the peppers evenly and generously ensures a hearty and satisfying meal in every bite.
4. Bake to Perfection
Once the peppers are stuffed, it’s time to bake them to perfection.
- Place the stuffed peppers back into the oven at 375°F (190°C).
- Bake for 20-25 minutes, allowing the flavors to blend and the peppers to soften further.
- If using vegan cheese, sprinkle it on top in the last 5 minutes of baking, so it melts perfectly.
Baking the peppers locks in the flavors, enhances the texture, and creates a beautifully roasted finish.
5. Add Toppings & Serve
The final step in this recipe for stuffed peppers with beans and rice is adding delicious toppings and serving them fresh!
- Garnish with fresh cilantro or parsley for a burst of freshness.
- Top with avocado slices for a creamy, rich contrast to the savory filling.
- Sprinkle nutritional yeast or vegan cheese for an extra cheesy, umami-packed bite.
- Drizzle with hot sauce or salsa if you love a spicy kick.
Serve these stuffed bell peppers warm with a side salad, guacamole, or tortilla chips for a complete and satisfying meal.
This stuffed peppers recipe is easy to make, packed with nutrients, and bursting with flavor. By following these five simple steps, you’ll have a delicious and wholesome plant-based meal ready to enjoy in no time!
Ready for more delicious plant-based meals? Check out our easy sloppy joe recipe for a quick and satisfying dinner or try our swamp soup recipe for a hearty, comforting bowl of goodness. Gather your ingredients and get cooking!
Variations & Serving Suggestions
One of the best things about this recipe for stuffed peppers with beans and rice is how versatile and customizable it is. Whether you prefer a Mexican-inspired twist, a Mediterranean touch, or a spicy kick, there are endless ways to adjust this recipe to fit your taste. Plus, pairing your stuffed bell peppers with the right sides and toppings can elevate the dish even more!
Mexican-Style Stuffed Peppers
For a bold and flavorful Mexican-style variation, try adding classic Tex-Mex ingredients to the filling:
- Corn kernels for a natural sweetness and crunch.
- Diced jalapeños for a spicy, smoky kick.
- Taco seasoning blend (cumin, chili powder, garlic powder, and smoked paprika) for that signature Mexican flavor.
- Top with fresh cilantro and a squeeze of lime juice for extra freshness.
Pair these Mexican-style stuffed peppers with guacamole, salsa, or tortilla chips for a flavor-packed plant-based meal.
Mediterranean-Style Stuffed Peppers
For a Mediterranean-inspired twist on this recipe for stuffed peppers with beans and rice, swap out some ingredients for a lighter, herb-infused variation:
- Chickpeas instead of black beans for a protein-packed Mediterranean touch.
- Oregano, basil, and thyme for a fragrant, herby flavor.
- Fresh lemon juice to brighten up the filling.
- Kalamata olives for a salty, tangy bite.
Serve these Mediterranean-style stuffed peppers with a side of hummus, pita bread, or a Greek salad for a complete and satisfying meal.
Spicy Kick for Heat Lovers
If you love heat and bold flavors, it’s easy to turn this stuffed peppers recipe into a spicy, fiery dish:
- Add crushed red pepper flakes or cayenne pepper to the filling. You can find high-quality crushed red pepper flakes here for a perfect spicy touch.
- Mix in hot sauce like sriracha or chipotle sauce for extra depth. Check out this hot sauce collection on Amazon for the perfect kick!
- Chop up fresh serrano or habanero peppers for a serious heat boost.
A spicy version of these stuffed peppers pairs well with a cooling avocado sauce, dairy-free sour cream, or a refreshing cucumber salad to balance the heat.
Serving Ideas: Perfect Pairings for Stuffed Peppers
While this recipe for stuffed peppers with beans and rice is a complete meal on its own, adding the right side dishes and toppings can make it even more delicious.
- Guacamole or avocado slices for a creamy, buttery contrast.
- Salsa or pico de gallo for a fresh, zesty burst of flavor.
- A side salad with mixed greens, cherry tomatoes, and a light vinaigrette to complement the hearty stuffed peppers.
- Quinoa or couscous on the side for extra texture and nutrition.
- A warm tortilla or pita bread for scooping up the flavorful filling.
For more delicious plant-based side dishes, try a quick tomato gravy recipe or a comforting vegan pineapple casserole to complete your meal. Or, for a cozy drink, try our vegan mulled apple cider recipe for a warm, spiced treat!
No matter how you customize it, this recipe for stuffed peppers with beans and rice is delicious, nutritious, and endlessly adaptable. Whether you prefer Mexican, Mediterranean, or spicy variations, or pair it with your favorite plant-based sides, this dish is sure to become a staple in your meal rotation.
Storing & Reheating Tips
One of the best things about this recipe for stuffed peppers with beans and rice is that it’s perfect for meal prep. Whether you’re saving leftovers for later in the week or freezing a batch for a future meal, these stuffed peppers store and reheat beautifully. Follow these simple storage and reheating tips to keep them fresh, flavorful, and just as delicious as when they were first made.
Refrigeration: Keep Leftovers Fresh for Up to 4 Days
If you have leftover stuffed peppers with beans and rice, storing them properly ensures they stay fresh and tasty.
- Allow the stuffed peppers to cool completely before storing them.
- Place them in an airtight container to prevent moisture loss and keep them from absorbing fridge odors.
- Store in the refrigerator for up to 4 days.
When stored properly, these stuffed peppers maintain their flavor and texture, making them a great option for quick lunches or easy weeknight dinners.
Freezing: Preserve for Up to 3 Months
Want to make a big batch of this recipe for stuffed peppers with beans and rice and save some for later? Freezing is a great option!
- Let the stuffed peppers cool completely before freezing to prevent excess moisture buildup.
- Wrap each stuffed pepper individually in plastic wrap or foil to protect against freezer burn.
- Place the wrapped peppers in a freezer-safe airtight container or zip-top bag.
- Store in the freezer for up to 3 months.
Pro Tip: For best results, freeze the stuffed peppers without toppings (like vegan cheese or avocado) and add them fresh after reheating.
Reheating: Enjoy Perfectly Warmed Stuffed Peppers
Reheating these stuffed peppers with beans and rice is quick and easy, whether you’re using a microwave or oven.
Microwave Method (Fast & Convenient)
- Place a stuffed pepper on a microwave-safe plate.
- Cover with a damp paper towel to prevent drying out.
- Microwave on high for 2 minutes, checking to ensure it’s heated through.
- If needed, heat in 30-second intervals until fully warmed.
This method is perfect for a quick meal on the go while keeping the filling moist and flavorful.
Oven Method (Best for Even Heating & Crispy Texture)
- Preheat the oven to 350°F (175°C).
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 10-15 minutes, or until heated through.
- Remove foil in the last 5 minutes for a slightly crispy, roasted texture.
The oven method restores the original texture of the peppers, making them taste freshly baked!
By following these storing and reheating tips, you can enjoy this recipe for stuffed peppers with beans and rice whenever you want—whether fresh, refrigerated, or straight from the freezer. Perfect for meal prep, leftovers, or quick, healthy meals!
Have extra stuffed peppers? Try freezing them today and enjoy a delicious, ready-to-go plant-based meal anytime! For more meal ideas, try out these high-protein crock pot recipes or a hearty beanless chili recipe!
Conclusion
This recipe for stuffed peppers with beans and rice is a perfect plant-based meal that’s both nutritious and satisfying. With a combination of fiber-rich beans, hearty rice, and flavorful seasonings, it’s a wholesome dish that’s easy to prepare and packed with flavor. Whether you’re making it for a quick weeknight dinner or prepping meals ahead of time, these stuffed peppers are a delicious and healthy choice.
What makes this recipe even better is its versatility. You can customize it to fit your taste—go for a Mexican-style version with corn and taco seasoning, a Mediterranean twist with chickpeas and oregano, or add extra spice for a bold kick. No matter how you prepare it, this dish is guaranteed to be filling, flavorful, and satisfying.
Now it’s your turn to try it! I’d love to hear how your stuffed peppers turned out. Did you try a variation? Add a special topping? Leave a comment below and share your experience!
Loved this recipe? Save it for later by pinning it on Pinterest! Don’t forget to share it with friends and family who are looking for an easy and delicious plant-based meal. And if you’re craving something sweet, why not try making some vegan peanut butter brownies for dessert? Happy cooking!