These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but they’re just as good without the cheese. You can easily make these peppers dairy free or vegan.
Most stuffed peppers are made with Italian seasonings, but I went in a different direction. I was inspired to incorporate some of my favorite Mexican ingredients, including pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. The filling is so tasty, I could eat it as a side dish! These peppers are somewhat time consuming, but each element is simple to make.
The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right—not too crisp, but not falling apart.
Please do yourself a favor and cook extra brown rice while you’re at it. Then, you’ll be one step closer to dinner tomorrow night—say, Extra Veggie Fried Rice or any of these rice-based dishes. High five!
How to Make Stuffed Peppers
You’ll find the full recipe below, but here’s the gist:
- Roast the peppers.
- Cook the rice (unless you’re using leftover cooked rice).
- Cook the filling, adding the rice and beans at the end.
- Stuff the peppers and top with cheese.
- Bake and serve!
These peppers are a great meal to prepare in advance. You can get a head start by cooking the rice and prepping the peppers. Or assemble them completely, then cover and refrigerate for later. This would be a great dish to drop off at a friend’s house with baking instructions (about 12 to 15 minutes at 425 degrees Fahrenheit).
Stuffed Pepper Serving Suggestions
These stuffed peppers are a balanced meal in their own right, featuring whole grains, veggies and beans for additional protein and fiber. Here are a few side dishes that would complement the meal:
- Black Beans (From Scratch!)
- Chunky Avocado Salsa
- Elote (Mexican Street Corn)
- Fresh Corn Salsa
- Guacamole
- Herbed Avocado Salad
- Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
More Hearty Mexican-Inspired Recipes
If you enjoy these stuffed peppers, you’ll also appreciate these recipes:
- Black Bean Sweet Potato Enchiladas
- Epic Vegetarian Tacos
- Pinto Posole
- Roasted Veggie Enchilada Casserole
- Veggie Black Bean Enchiladas
Please let me know how your stuffed peppers turn out in the comments! I love hearing from you.
Vegetarian Stuffed Peppers
- Author:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 stuffed peppers 1x
- Category: Entree
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). This recipe yields 8 stuffed peppers, enough for 4 main dish servings or 8 sides.
Ingredients
Roasted peppers
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon extra virgin olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
Filling and topping
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (1 ½ cups) pinto beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
- Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream
Instructions
- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
- Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
- Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
- To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
- Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.
Notes
Make it dairy free/vegan: Omit the cheese, and cover the baking dish during its final stint in the oven. I recommend topping the finished peppers with something creamy or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.
Prepare in advance: This dish is a bit time consuming, though it’s not difficult. You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Nammi
Oh yumm, Love the vibrant colours and delicious flavors
Kate
Thanks, Nammi! Hope you enjoy. :)
Christine Whittington
Looks luscious! What do you think about trying this dish with poblano peppers?
Kate
Thanks Christine! I did try this dish with poblanos. They’re good (and I love poblanos), but I liked the flavor and texture of the bell peppers better. Up to you!
Christine Whittington
Thanks! I can see how the red peppers are really beautiful, too.
Kay
So happy to see a nice hearty main dish! Perfect for the season too, woohoo. Planning to try these peppers this week. Cheers from Maine.
Kate
Thanks, Kay! Hope you love it. Stay warm!
Diane Toth
Excellent recipe, I made this with yellow and red peppers. I love roasting the peppers prior to filling them. Delicious and colorful. I topped them off with guacamole on top of the cheese just prior to serving. Thanks Kate and cookie
★★★★★
Kate
You are quick! Thank you, Diane. I’m so glad you enjoyed these peppers.
GURKIRAT KOUR BRAR
Hello Kate,
Which brand of rice you use? I will try your this recipe this weekend. Can I use any color peppers or only red one?
I love you banana bread recipe. Please do carrots bread recipe too sometimes.
★★★★★
Kate
Hi, Lundberg is a good choice, or I buy organic when I can. I prefer red, but you can use another color.
Desicart
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!Thank you so much for the recipe!
★★★★★
Kate
You’re welcome! I’m happy it was a hit with you.
Paula
I made these yesterday and they were a hit! I made the beans from scratch and didn’t have any brown rice on hand so used white.used white. Served them with avocado and extra cilantro. Thank you for the recipe!
★★★★★
Kate
Hooray! I’m happy to hear that, Paula.
Carolou
What a colorful and tasty dish – a definite keeper! Made it for dinner tonight and hubby just gobbled it up. Served with guac and sour cream as suggested. So glad I have some leftovers for tomorrow! Thanks again for another great recipe.
(On a side note, I personally like reading people’s comments ONLY after somebody has actually made the recipe, or if they have a question prior to making it. Find it odd when people just say “looks great — can hardly wait to try it” since all Cookie & Kate recipes look awesome!)
★★★★★
Kate
I’m glad you loved it, Carolou! Thank you for your review.
emmamcdade
HI Kate and cookie
I am planning to make the stuffed peppers as a vegetarian it looks great.
Is it OK to use aborio (risotto rice)
many thanks and I love your choice of easy and nutritious veggie meals
Emma from Ireland
Kate
Hi Emma! Sure, you can use that rice too. Your cooking time may be slightly different, but it should still taste delicious. Let me know what you think.
Jennifer
Hi. My family doesn’t like chunks of tomatoes/cherry tomatoes. Any substitutions you’d recommend? Thanks! By the way, thanks to your healthy banana bread recipe and kale chips, my kids are eating healthier!
Kate
Hi! You can omit if you don’t like the tomatoes. I’m happy you are enjoying my recipes, Jennifer.
Lorelai
Hi Kate!
This was amazing! I left out the rice and added sauteed onions, carrots and spinach since I had those and needed to use them up, they came together to make a delicious meal!
On another note: I’ve been a follower and supporter of yours for several years and have gotten to know Cookie’s beautiful personality through you. I send her love, healing and healthy vibes everyday and I send you peace of mind and heart. Take good care. We’re all here for you. xo
Kate
Thank you for reporting back! I’m happy you were able to adapt it and enjoy it. Thank you for your kind words on Cookie! :)
Sheri
Wow, so delicious and flavorful! The whole family loved this meal. Thank you!
★★★★★
Kate
You’re welcome, Sheri!
Mireille
These stuffed peppers were FANTASTIC! Even my very picky eater in the family loved them!!! Thank you!!!
★★★★★
Kate
Thank you, Mireille! I’m glad you loved them.
Julie
Another fantastic recipe Kate! Growing up we ate stuffed bell peppers but they were the green bell peppers stuffed with a meatloaf-type filling…pretty gross. After seeing your recipe it took a few days for me to overcome my childhood memories of this dish and try yours instead. Well, your stuffed bell peppers were amazing! Roasting the peppers first made them extra flavorful and tender. I added some corn to the filling but otherwise followed the recipe and they were delicious, especially topped with sour cream and guacamole. Thanks for this recipe, A+
★★★★★
Kate
I’m glad you finally tried it and it was a delicious experience, Julie! Thank you for your review.
Sandy Agostinho
Made this today! It was PERFECT! Is there anyway to share a pic?
Kate
Awesome, thanks Sandy! I don’t have an option for uploading photos to the site, but I’d love to see a pic on Instagram with the hashtag #cookieandkate, or you can share to our Facebook page, or email it to me! Have a great day!
Emily
We made these for dinner last night with little jack-o-lantern faces cut into the peppers. Both of my kids and husband loved them – great recipe!
★★★★★
Kate
What a cute idea! I love it. Thank you, Emily!
Cheryl
These were delicious! I did prepare them in stages, so the prep was not so labor intensive. My husband loved them as well!
★★★★★
Kate
Thanks, Cheryl! I’m so glad to hear it.
Diana
I added a chopped jalapeno to the stuffing to up the spicy factor. These are the only stuffed peppers in 47 years of marriage that my husband thought were really good. Very tasty and not too heavy. Thank you Kate
★★★★★
Kate
High five, Diana! I’m so glad you’re husband enjoyed these peppers. Love the addition of jalapeño.
Hayley
These were so, so good! They were a fun recipe to make for Halloween with lots of scary music on in the background. They were time-consuming to make but really hard to mess up with so few but delicious ingredients. I didn’t change anything, but I did use vegan cheddar shreds on top instead – they work great but they needed to be broiled for 2 minutes after the initial 12 to really get melted/browned.
Oh and the amount of filling was perfect. I usually have too much/too little filling or stuffing when I make these recipes but this one was pretty much spot-on.
★★★★★
Kate
Thank you, Hayley! I’m so glad to hear you enjoyed these. Thank you for your feedback and have a great week.
Joe
These were so good! (And easy!) Thank you!
★★★★★
Kate
Hooray, thanks Joe!
Gabrielle
Good recipe, different than the italian kind of stuffed peppers, which is a fun twist. The kind of meal that I like because it’s “all in one” — veggies, protein, carbs, dairy all in one recipe that is a full meal in itself! Good way to add beans to your week. Easy to reheat too! Small thing: I found that the stuffing was a bit “dry” to my taste and I would maybe add a bit of crushed tomatoes to make it “creamier” next time. Thanks Kate!
★★★★
Kate
I’m glad you loved it, Gabrielle! Thank you for your review.
Karen
Kate,
These were wonderful! A big thank you for something new for
meal times.. even my husband who is not vegetarian loved this one!
I didn’t have a can of pintos so used the pressure cooker to make some
from dry- took nearly the same amount of time as the brown rice, so you could put those on together to cook up while making the rest.
The fresh cilantro and lime juice were the real punch for me- along with the sweetness of the preroasted red peppers- YUM! They
gave the filling for the peppers a fantastic fresh flavor. Second day
left overs taste even better if that’s possible. Now, I’m looking for
more ways to use this bean and rice mixture…enchiladas???
★★★★★
Kate
I’m excited this was a hit, Karen! I appreciate your review. I love the idea of this mix in enchiladas!
Donna
I loved this recipe, however I swapped the brown rice for a combo of quinoa and basmati rice. I find the brown rice a bit heavy in the evening … and I made these delicious stuffed peppers for dinner. The beans were heavy enough. I used loads more fresh coriander and replaced chilli powder w chilli flakes. Thanks for the veggie recipes, much appreciated. Hope Cookie fares well. We lost our beloved Betsy recently, it hurts …
★★★★★
Kate
Thank you for sharing how you changed it up, Donna! Thank you for your kind words about Cookie. I’m so sorry for your loss!
Patricia Currie Blume
These were delicious and so easy to make. Even though I forgot to add the tomatoes! I just sprinkled them around the pan when I put it in to bake. Even my carnivore husband liked them and asked for them to be put into rotation. Love Cookie and Kate recipes!
★★★★★
Kate
Thank you! I’m happy you loved it, Patricia.
Claudine
Delicious! Can I freeze some ?
★★★★★
Kate
Hi! I’m not sure about freezing these as I haven’t tried it.
Joyce Vince
Re freezing food. I always think about what foods are frozen at the grocery store in quality frozen dinners and such. There are stuffed pepper frozen dinners, and meals with beans in different varieties.
Faith
Is there any way to make it for just one person?
Kate
Hi! You could decrease the ingredients by half. I hope you love it!
Maura Harley
This was absolutely delicious! Thank you Kate
★★★★★
Kate
Your welcome, Maura!
Tina
I had precooked quinoa so I used that instead of rice. Had a can of three beans and used that instead. Have a cilantro hating husband so I reduced the cilantro in half, but I kept everything else the same. I was very pleasantly surprised when the dish still turned out beautiful and full of flavors. Very versatile recipe, thank you!
★★★★★
Kate
Thank you for sharing, Tina! I appreciate your review.
Dee
Just made this and can I just say YUM! I don’t know how you do it, but every time I try one of your recipes it becomes my new favourite meal. Will definitely be making this again without changing a single thing.
★★★★★
Kate
Great to hear! Thank you for your review.
Adele Varao
Hi. I made the stuffed peppers today. I used red and yellow peppers and black beans that I had made previously in the pressure cooker and frozen. I did use grape tomatoes and some cherry tomatoes from my greenhouse. I didn’t have cilantro so I used a teaspoonful of coriander. I used vegan cheese shreds instead of cheddar. I also used a multi grain and rice combo. I liked the recipe but next time I’ll add more spice as I like spicy food.
★★★★
Kate
Thank you for sharing, Adele. I appreciate your review.
Reshma Gokaldas
These were amazing! So full of flavor!
★★★★★
Linda
This was a great recipe! Added some sautéed ground turkey into the filling – but everything else was as written in the recipe. Served with guacamole and salsa on the side.
★★★★★
Kate
Thank you for your review, Linda! I’m glad you were able to customize it and enjoy it.
LaVerne
I made these last night for supper and they were really enjoyed by both my husband and I. Very delicious. Very flavorful. We topped our with just a bit of sour cream. We will make again for sure. Cannot wait to make them for guests. Your recipes never disappoint!
★★★★★
Kate
Thank you! I’m happy you loved them.
JM
I tried your enchiladas and I loved them soo much! I wanted to try this but we don’t usually buy canned beans. Is there a way to replace it with cooked beans? If so, how much would I need and how long to cook for
Kate
Hi! Yes, you can replaced it. Just follow your method you typically cook your beans and be sure to add the same quantity the recipe calls for. One can of pinto beans is just over 1.5 cups I believe.
Kyra
Looking at the recipe I was hopeful that this would become one of our staples, but they were simply unsatisfying! My boyfriend is the opposite of picky, but agreed that these were disappointing (even after we added avo and sour cream). Neither of us could really pinpoint what it was that we didn’t like about them, but the filling seemed to be dry and somewhat bland. The only substitution I made was using white rice. I don’t know where I went wrong!
★★
Kate
Hi Kyra, I’m sorry you didn’t love these and I appreciate your feedback. I do find that brown rice tends to provide more substance and a little more nutty flavor. Were you certain to include the spices?
Kathy
Hello Kate,
I hope this question is okay to ask. What do people mean when they say they are making their own beans? Does this mean that they soak them overnight, or is there something else that is done to them to make them ready for this recipe?
Much appreciated, Kathy
Kate
Hi Kathy! I believe they are referring to using dried beans and cooking them prior to using them. I hope that helps!
Kathy
Thank you, Kate. It does. Such a novice I am. Much appreciated, Kathy
Lori Lopez
AMAZING!!!!! Easy, Colorful and soooooo Yummy!
There has not been a recipe of yours that I would change. My family and I have THOROUGHLY enjoyed everyone we have made to date.
Your healthy banana bread has become a weekly staple in our home as well.
Keep the yumminess coming! Muchas Gracias
★★★★★
Kate
I’m delighted you loved it, Lori!
Jayne Russell
Very tasty and filling lunch. Thank you
★★★★★
Vera
Hi Kate,
Thank you for another tasty and good looking recipe. I added some corn for a bit of “crunch” and sweetness. Your website is a source of cooking joy ! Sending some healing vibes to Cookie from France.
Kate
I’m happy you enjoyed it, Vera! Thank you for your review.
John Chapman
This was wonderful. I didn’t have cherry tomatoes available, so I used a can of Rotel like tomatoes and they worked well. Next time we will use cherry.
★★★★★
Kate
Thank you for trying it, John! I’m happy you enjoyed it.
Bridget M
My husband and I love all your recipes. I have your cookbook but check on here too. This recipe was divine – though I used spicy salsa instead of cherry tomatoes in the stuffing. My toddler isn’t so sure about all the veggies but he loves seeing photos of Cookie!
Kate
Delighted you love my blog and cookbook, Bridget! Thank you for sharing.
Max
I was excited to try this and was not disappointed. But when I roasted the peppers they wilted a lot, I wasn’t sure they could still be filled – however I was still able to. I made my own chili powder and put a bit more spice in, used black beans (didn’t have pinto) and they were very delicious! My little toddler didn’t like the looks of them, but ate the entire red pepper haha – I’ll take it! Love your recipes very much in our vegetarian household.
★★★★
Kate
Thank you for sharing! I’m glad your toddler ended up love it. I appreciate your review, Max.
Tina
Hi Kate,
Just made this dish yesterday—I omitted the tomatoes and subbed some vegetable broth instead, as I mostly avoid acidic foods. I served the stuffed peppers with avocado slices and a bit of sour cream and it was a delicious meal. I have been a vegetarian for many years, but only over the last year have I eaten truly healthy food, as that was when I stopped eating all cane sugar and processed foods. Your recipes have been such a blessing to me (especially your innovative use of maple syrup) and I appreciate your work and passion for food so much. Thank you!
★★★★★
Kate
Thank you for your comment, Tina! I’m glad you have been enjoying my recipes during your journey.
Amy
Flavorful and delicious! My family says, “Tell her this recipe *really* impressed those of us who don’t usually like stuffed bell peppers.” :) Thanks for another wonderful dish!
★★★★★
Jim
Howdy Kate. Last minute decision, cooking for 2, improvised a bit (substituted for cilantro, cumin, cherry tomatoes, brown rice), and managed to produce a hit with my spouse. This recipe is being added to our rotation
★★★★★
Kate
That’s great to hear, Jim! Thank you for taking the time to report back that you enjoyed it.
Cindy Collins
Made these tonight..really delicious!! Definitely a keeper. I did not miss the meat. I let the cheese get browned a bit, like in the recipe photo, for extra goodness.
★★★★★
Paula Henderson
This is a wonderful way to use the abundant sweet red peppers that grow in my garden! Unfortunately, I discovered your recipe at the end of the growing season; we finally had a killing frost last night here in North Carolina and I harvested all the remaining peppers and I wanted to do something delicious that took a lot of peppers. Your wonderful recipe filled the bill. I may not be as generous with my neighbors with my red peppers as I have been with in the past. :-) Thank you!!!
★★★★★
Kate
I’m glad you discovered it still! Thank you for your comment and review, Paula.
Nick
Kate – these were absolutely delicious and crazy adaptable. I used a wild/white rice mixture and fire roasted tomatoes. Agree the pre-roasting of the peppers and lime juice added the extra level of deliciousness. And I really appreciated the instructions of ‘about 10 turns’ for pepper – so easy to follow. Many thanks!
★★★★★
Kate
You’re welcome! I’m delighted you enjoyed them, Nick. Thank you for your review!
Dianne Mangal
Delicious!!! And super easy to do…thank-you
★★★★★
Kate
I’m glad you loved them, Dianne! Thank you for your review.
Kelly Upton
This recipe was great!! I didn’t have any cilantro but they were still very flavorful. The only thing is I wish I cooked the peppers the first time longer so they were softer before I filled them. Overall great recipe and very filling!
★★★★
Kristina
These were great! I made a couple of changes. I toasted the rice in a bit of olive oil before cooking with veggie broth, tomato sauce, cumin, a bit of chili powder and salt and pepper. The rest I left the same, but wanted a “spanish” rice base for the pepper. It was fantastic.
★★★★★
Kate
Thank you for sharing, Kristina! I’m glad you got creative and enjoyed it.
Carlotta L Plys-Garzotto
These were a big hit at my house! Saved the recipe to add to our list of regulars. Thanks so much!
★★★★★
Kirk Thill
The beans were raw and hard and didn’t soften in the oven. I didn’t see that they were supposed to be canned beans. I guess I should have cooked the beans first. That would take a lot longer of course. Canned beans aren’t the best in my opinion. (I’m just kidding, by the way, about the beans not being cooked enough. But I didn’t realize it until the last minute that they were canned beans, so I had to run to the store in order for dinner to be on time.)
Emily
Have made this recipe multiple times for my boyfriend and myself (it has quickly become a weeknight favourite). Sooooo good, thank you.
★★★★★
Kate
I love to hear that! Thank you for sharing, Emily.
Michael Dreke
Was absolutely amazing! Thank you and this will definitely be made often.
★★★★★
Kate
That’s great to hear, Micheal!
Tammy
In the oven! I added canned organic corn.
★★★★★
Kate
Sounds great! Thank you for sharing, Tammy.
Ana
Dear Kate, your recipes never fail me. Whenever I’m looking for ideas, I go to your page or scroll your book and find something delicious.
I’ve made the stuffed peppers today and loved them! The seasoning is on point, I can blindly trust that you have found the perfect amount of everything. I will definitely be making these again very soon.
Thank you for sharing!
★★★★★
Claudia
I have tried now several recipes of yours and they were all simple to make but so delicious and this one is no exception. The Mexican filling is so tasty that I will make it again as a side dish. We followed the recipe to the letter but included some of the shredded Mozzarella into the stuffing which turns out very well. Serving the stuffed peppers with guacamole and sour cream- like suggested by you- adds to the Mexican flavour and makes it complete. Thank you!
★★★★★
Kate
Thank you, Claudia! I’m happy you enjoyed this recipe.
Lintje
Made this recipe last night and it was delicious my fussy eater hubby even enjoyed it, Thank you
★★★★★
Kate
That’s wonderful! Thank you for your review, Lintje.
Brittany
I made these and they were easy and delicious! I love the addition of tomatoes. I did a mix of mozzarella and cheddar on top. I will definitely make them again!
★★★★★
Kate
Great to hear, Brittany! Thank you for your review.
Bizz
We love your spaghetti squash pizza bowls, mediterranean squash and stuffed acorn squash recipes and I’m wondering whether this recipe would work if I replaced the peppers with a squash (maybe omit the rice?). Thank you for your delicious contributions to our weekly meals!
Daniela
This was a really yummy and filling. Perfect with a side salad and some feta cheese.
I think next time I’ll omit the cheddar cheese. I don’t think it did much for the overall flavour of the dish.
★★★★★
Kate
Thank you, Daniela!
Suzanne
This was delicious. I appreciated how easy and flexible this recipe was (we added jalapenos for heat). Definitely serve the extra rice at the table. We ended up “needing” it to balance the stuffing to pepper ratio.
★★★★★
Kate
Thank you for sharing, Suzanne!
Kim
These were FANTASTIC!!! My husband and I devoured them and wanted more!! This recipe is definitely a keeper and at the top of my list!
★★★★★
Kate
I’m glad you loved it, Kim! Thank you for your review.
Marissa
This was so good!!! Definitely a must have again!!
★★★★★
Kate
Wonderful, Marissa! Thank you for your review.
Sarah N
I really loved this recipe. It surprised me how good it was. It was much better than stuffed peppers I have made in the past. Also this was my first vegetarian stuffed pepper recipe. I am loving all of your recipes. I am making 1-2 recipes of yours a week and I also have your cookbook. Thank you so much !!
★★★★★
Kate
Wonderful, Sarah! Thank you for your review.
Juliana Coleman
I made this recipe today and it was delicious! It’s such a hearty and satisfying vegetarian recipe.
★★★★★
Kate
Wonderful, Juliana! Thank you for your review.
Michelle
Made this recipe last night and it was a huge hit with the family. Easy to make, looked amazing and was so delicious. Will be making this a regular at our house. Thanks so much for sharing this fantastic recipe.
★★★★★
Kate
I love that! Thank you for sharing, Michelle. I appreciate your review.
Joanna
I have made these twice- small changes I used black beans ( as I always have them)and mixed wild rice . They are amazing and my whole family loves!! I have one vegetarian and the rest of us are omnivores so finding something to please all can be a challenge !
★★★★★
Brittney
They came out delicious!!! Thank you!!
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it.
Jess
I never have stuffed peppers as I’m not really a big fan of too much pepper, but I make a similar rice and beans dish so I thought I would give this a try. This has become part of my regular meal repertoire! So fresh and tasty, all the flavours really complement each other. This recipe has made me really like peppers! I follow the recipe exactly apart from I use a tin of mixed beans as they’re easier for me to source. Really pleased to have such a yummy and well-rounded meal for our veggie nights.
★★★★★
Kate
I love to hear that, Jess! Thank you for sharing
Marie-Eve
So good! The lime juice compliments the dish so well!
Karman Goerks
Thanks for another great recipe . We loved the peppers. Karman
★★★★★
Kate
I’m happy you loved it, Karman!
Maui Groff
This looks amazing, making this week in my meal plan. Fo you think I could freeze them? Thank you!
★★★★★
Kate
Hi! I’m not sure how well this recipe would freeze, sorry.
Cristina Rico
I’m not a great cook and I’m approaching every new recipe with a lot of apprehension. This is one of the best dishes I ever made. It was the perfect dinner, beautiful, balanced and easy to make. Thank you Kate
★★★★★
Kate
Great to hear you enjoyed this one, Cristina! Thank you for your review.
Aliona
Thank you, Kate, for the inspiration!
I am trying to cook more vegetarian meals and need something that will satisfy my meat-loving family taste buds and this is going to be one of our favorites now.
I have replaced rice with pearl barley (as that’s what I had, that is similar in texture to brown rice and we love it) and only had one big tomato, but the end result was delicious!
Very happy family.
Thank you
★★★★★
Kate
You’re welcome, Aliona!
Joanna
I I have made this several times ! And I may have even commented before .. lol.. I change it up depending on what beans or rice I have on hand and sometimes add ground round ( tvp) – it’s always a hit !!!! Love it!
★★★★★
Kate
I’m glad you commented again, Joanna! Thank you for your review.
Virginia
Taste-wise this is very inoffensive so perfect for fussy children. Very easy to cook and looks pretty. I prebaked the peppers for20 min as instructed which was to long as they came out flat so quite hard to stuff afterward. Next time I’ll start checking at about 15 min. Everybody cleared their plates so that’s a testament.
Katie Powell
Love this recipe (and so many of your others!)! Do you think this would work to freeze ahead of time too? Or should we fully cook it first and then freeze?
★★★★★
Kate
Hi! I haven’t tried it so I can’t say for sure, but I would think cook then freeze. I can’t guarantee what would work well, sorry!
Ridhi Jhavar
The recipe was very easy to follow and it turned out delicious! Thank you for sharing it with us
★★★★★
Kate
I’m glad you enjoyed them! Thank you for your review.
Arlene L Antonoff
Made this for dinner last night starting the day before to make the pinto beans and roast the peppers. It’s a fun dish to make and looks so pretty and is absolutely delicious! I appreciate that the filling perfectly and generously fits into the peppers. Loved it! Thanks very much.
★★★★★
Kate
You’re welcome, Arlene! Thank you for your review.
Maria Meyers
My family loves this! It’s a weekly meal now. Thank you Kate! We are big fans!
★★★★★
Kate
I love it! Thank you for sharing, Maria.
Teresa
This was fantastic! I’d add a little more beans and tomatoes next time. However I absolutely loved it !!
★★★★★
Kate
Great to hear, Teresa! Thank you for your review.
Bina
Looks delicious and healthy! Looking forward to making it this weekend. I have made something similar, and added pecans & cranberries to the stuffing with Poblano peppers.
Thank you for the wonderful vegetarian recipe!
★★★★★
Sherri
We made these twice now and just love them.
We did not have red pepper on hand so we used Pablano peppers & sweet potatoes as our stuffers. Otherwise followed the recipe to the letter.
So good!
We now pretty much live on Cookie & Kate recipes.
Thank you!
★★★★★
Liz
This is a go-to. The family loves it. Thank you!
★★★★★
Kate
That’s great to hear, Liz! Thank you for your review.
Kathy Keating
We loved your stuffed pepper’s!
We actually have loved every recipe we have tried!
Thank you Kate
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it, Kathy.
Susan
These stuffed peppers are delicious! When I made them last week I had to get creative since I didn’t have any cherry tomatoes … I substituted a can of Rotel diced tomatoes and green chillies which I drained well and added to the stuffing mixture. It was a great success and added some more zing to the flavours. Served with crumbled feta and diced avocado. Totally yummy!
★★★★★
Kate
I love the creativity! Thank you for your review, Susan.
Deborah Schlef
Hello
Can i sub the brown rice for wild rice and will it be dry?
Kate
Hi! You can and that should be ok. Let me know what you think!
Anne
These peppers are delicious! I love the idea of roasting them before adding the stuffing and cheese. That one step makes for much better flavor!
★★★★★
Kate
Thank you, Anne! I’m happy you enjoyed it.
Hope
These were delicious! I used white rice, black beans and shredded mexican cheese .Love all your recipes Kate! Thank you
★★★★★
Beth
Delicious! One of our favourite dinner recipes at the moment. We add some Mushroom to the dish and replace the Pinto beans with Kidney beans as they are a favourite in our house. Absolutely love this dish, thank you!!
★★★★★
Kate
I love that! Thank you for sharing, Beth. I’m glad this is a regular for you at the moment.
Sophie
Hi thanks for great vegie recipes.
In our household we like our meals on the milder side when it comes to chilli.
How hot is this dish and if it’s very hot would it still be nice if chilli amount was halved??
Thanks
★★★★★
Ruby
Absolutely delicious!!! Worth any time and effort. I’ll definitely be making this again.
★★★★★
Kate
That’s great to hear, Ruby! I appreciate your review.
Maria
These stuffed peppers were amazing! Loved the flavours. Served with guacamole, sour cream and fresh cilantro. Doubled the recipe, gave some away for a birthday dinner – which was a hit froze the cooked leftovers. Brought my frozen leftovers to work for lunch, shared with colleagues… and got raved reviews!! We are a meat eating family but I like to bring « no meat » options to the table every so often and this was a sure WINNER!!
Great, easy, inexpensive, tasty and prep ahead recipe!!
Thanks for your generosity:)
★★★★★
Christene
Incredible, easy recipe! Healthy and packed with flavor. We will be making these again for sure.
★★★★★
Kate
I love that, Christene! Thank you for your review.
Veronica Sauer de rzonzew
Excelente hicimos en Ecuador por primera vez !!! Estamos tratando de dar un giro a ser vegetarianos
★★★★★