Vegetarian Stuffed Peppers

Prep Time: 10 mins

Cook Time: 1 hour 10 mins

Serves: 4



  • small to medium bell peppers
  • 1/4 teaspoon salt, plus more for the peppers
  • 1/4 teaspoon freshly ground pepper, plus more for the peppers
  • tablespoons extra-virgin olive oil, plus more for the baking dish
  • medium onion, finely chopped
  • cloves garlic, minced
  • teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • A pinch of chilli flakes
  • 1 (14-ounce) can diced tomatoes
  • 1 1/2 cups cooked brown rice
  • 3/4 cup fresh or frozen sweetcorn
  • (about 15-ounce) can black beans, drained and rinsed
  • tablespoons fresh coriander
  • tablespoons freshly squeezed lime juice (from 1 to 2 limes)
  • 3/4 cup grated cheddar cheese
  • For serving: sour cream, guacamole, coriander, and/or lime wedges (optional)



1) Arrange a rack in the middle of the oven and heat the oven to 190ºC. Lightly coat a 9x13-inch baking dish with oil and set aside.

2) Trim the stems of the bell peppers, if needed, then halve them lengthwise. Remove the ribs and seeds. Arrange the peppers cut-side up in the prepared baking dish. Season generously with salt and pepper.

3) Heat the oil in a large non-stick frying pan over medium heat until shimmering. Add the onion and salt and cook until translucent, about 5 minutes. Add the garlic, cumin, paprika, chilli flakes, and black pepper, and cook for 1 minute more. Add the tomatoes and their juices and simmer for 3 minutes more.

4) Stir in the rice, sweetcorn, and beans, and cook for about 5 minutes to allow the flavours to merge. Remove from the heat. Stir in the coriander and lime juice. Taste and adjust the seasonings, if needed.

5) Fill the peppers with the rice mixture, pressing down to pack them tightly. Pour 1/2 cup water into the baking dish and cover it tightly with aluminium foil.

6) Bake until the peppers are tender, 40 to 45 minutes. Uncover and increase the heat to 200ºC. Sprinkle the cheese on the peppers and continue baking until the cheese is melted, about 10 minutes.

7) Serves well with sour cream, guacamole, coriander and lime wedges.


Recipe Credit: Kitchn