15 Tasty Vegan Stuffed Bell Pepper Recipe Ideas

Vegan Stuffed Bell Pepper Recipe Ideas are a delicious, nutritious, and versatile meal option that can be easily customized to suit any taste preference. Whether you’re looking for a hearty dinner, a meal-prep-friendly dish, or a colorful addition to your plant-based menu, stuffed bell peppers are the perfect choice.

These vibrant bell peppers are packed with protein, fiber, and bold flavors, making them a satisfying and wholesome meal. By using a variety of stuffing ingredients—such as quinoa, lentils, black beans, chickpeas, tofu, and an assortment of fresh vegetables—you can create endless combinations that are both healthy and delicious.

Vegan Stuffed Bell Pepper Recipe Ideas

1. Classic Quinoa and Black Bean Stuffed Peppers

Description:

This Classic Quinoa and Black Bean Stuffed Peppers recipe is a protein-packed, fiber-rich dish that’s both filling and flavorful. The combination of fluffy quinoa, hearty black beans, and zesty spices creates a delicious balance of texture and taste. A perfect meal for lunch or dinner, these stuffed peppers are easy to prepare and great for meal prep.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ½ cup corn kernels (fresh, frozen, or canned)
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• 1 tbsp olive oil
• 1 tbsp lime juice
• ¼ cup dairy-free cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.
2. Cook the filling: In a large pan over medium heat, sauté the onions and garlic in olive oil until soft. Add diced tomatoes, quinoa, black beans, corn, and spices. Stir well and let it cook for about 5 minutes.
3. Stuff the peppers: Spoon the quinoa mixture evenly into each bell pepper. Sprinkle dairy-free cheese on top if using.
4. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the peppers are tender.
5. Garnish and serve: Drizzle with lime juice and top with fresh cilantro. Enjoy warm!

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~220
• Protein: ~9g
• Carbohydrates: ~38g
• Fiber: ~10g
• Fat: ~4g
• Iron: ~15% DV
• Vitamin C: ~150% DV

This nutritious dish is not only delicious but also provides a good balance of plant-based protein, fiber, and essential vitamins.

2. Mediterranean Chickpea-Stuffed Peppers

Description:

These Mediterranean Chickpea-Stuffed Peppers are bursting with fresh flavors, combining protein-rich chickpeas, juicy tomatoes, olives, and aromatic herbs. Tossed in a light lemon-tahini dressing, this dish offers a perfect balance of creaminess and zest. It’s a healthy, satisfying meal that’s easy to prepare and full of Mediterranean goodness.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cooked brown rice or quinoa
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup Kalamata olives, chopped
• ¼ cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ cup fresh parsley, chopped
• ¼ cup dairy-free feta cheese (optional)

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (adjust for consistency)
• ½ tsp garlic powder
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
2. Prepare the filling: In a large bowl, mix chickpeas, cooked rice or quinoa, tomatoes, cucumber, olives, red onion, garlic, olive oil, oregano, cumin, salt, and black pepper. Stir well to combine.
3. Stuff the peppers: Spoon the chickpea mixture into each bell pepper, filling them generously.
4. Bake: Cover the dish with foil and bake for 20–25 minutes, until the peppers are tender but not mushy.
5. Make the dressing: Whisk together tahini, lemon juice, water, garlic powder, and salt. Drizzle over the stuffed peppers before serving.
6. Garnish and serve: Sprinkle with fresh parsley and dairy-free feta (if using). Serve warm or at room temperature.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~250
• Protein: ~10g
• Carbohydrates: ~35g
• Fiber: ~9g
• Fat: ~7g
• Iron: ~20% DV
• Vitamin C: ~160% DV

These Mediterranean-inspired stuffed peppers are light, refreshing, and packed with plant-based protein and fiber.

3. Lentil and Mushroom-Stuffed Peppers

Description:

These Lentil and Mushroom-Stuffed Peppers are a hearty and flavorful plant-based meal, packed with protein, fiber, and earthy goodness. The combination of tender lentils, savory mushrooms, and aromatic herbs creates a rich, satisfying filling that’s both nutritious and delicious. This dish is perfect for a comforting dinner and makes great leftovers for meal prep.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 1 cup mushrooms, finely chopped (cremini or button)
• ½ cup cooked brown rice or quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ½ cup tomato sauce
• ¼ cup chopped parsley (plus extra for garnish)
• ¼ cup dairy-free cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.
2. Prepare the filling: Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add mushrooms and cook for about 5 minutes until tender.
3. Stir in the lentils, cooked rice or quinoa, thyme, smoked paprika, cumin, salt, and black pepper. Add the tomato sauce and mix well. Cook for another 2–3 minutes.
4. Stuff the peppers: Spoon the lentil and mushroom mixture into each bell pepper. Sprinkle dairy-free cheese on top if using.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender.
6. Garnish and serve: Sprinkle with fresh parsley and serve warm.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~230
• Protein: ~12g
• Carbohydrates: ~36g
• Fiber: ~10g
• Fat: ~5g
• Iron: ~20% DV
• Vitamin C: ~150% DV

This protein-rich and fiber-packed dish is a wholesome, comforting meal that’s easy to make and full of umami flavor.

4. Tex-Mex Spicy Stuffed Peppers

Description:

These Tex-Mex Spicy Stuffed Peppers are bold, flavorful, and packed with just the right amount of heat! Loaded with protein-rich black beans, spicy salsa, corn, and seasoned rice, these stuffed peppers offer a delicious southwestern kick. They’re perfect for anyone who loves a bit of spice in their meals and make a fantastic weeknight dinner or meal prep option.

Ingredients:

• 4 large bell peppers (red or green for a classic Tex-Mex feel)
• 1 cup cooked brown rice or quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup spicy salsa (choose your preferred heat level)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, for extra heat)
• 1 tbsp lime juice
• ¼ cup chopped fresh cilantro (plus extra for garnish)
• ¼ cup dairy-free shredded cheese (optional)
• 1 avocado, sliced (for serving)

Instructions:

1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil and place them in a baking dish.
2. Prepare the filling: In a large pan over medium heat, sauté onions and garlic until fragrant. Stir in black beans, cooked rice, corn, salsa, and spices. Cook for about 5 minutes, allowing flavors to combine. Remove from heat and mix in lime juice and fresh cilantro.
3. Stuff the peppers: Spoon the Tex-Mex mixture into each bell pepper, filling them generously. Sprinkle dairy-free cheese on top if using.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until the peppers are tender.
5. Garnish and serve: Top with fresh avocado slices, extra cilantro, and an extra drizzle of lime juice. Enjoy warm!

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~250
• Protein: ~10g
• Carbohydrates: ~40g
• Fiber: ~9g
• Fat: ~6g
• Iron: ~15% DV
• Vitamin C: ~160% DV

These spicy Tex-Mex stuffed peppers are bold, zesty, and absolutely delicious. Serve them with guacamole, salsa, or a side of tortilla chips for a complete meal!

5. Italian-Style Stuffed Peppers with Orzo

Description:

These Italian-Style Stuffed Peppers with Orzo bring the comforting flavors of Italy to your table. Filled with tender orzo pasta, juicy tomatoes, protein-packed white beans, and fragrant basil, this dish is both hearty and satisfying. A touch of dairy-free parmesan and a drizzle of balsamic glaze make these stuffed peppers a delicious Mediterranean-inspired meal.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked orzo pasta
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup zucchini, diced
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried basil (or 1 tbsp fresh basil, chopped)
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ½ cup marinara sauce (plus extra for topping)
• ¼ cup dairy-free parmesan cheese (optional)
• 1 tbsp balsamic glaze (for drizzling, optional)
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush them with olive oil and place them in a baking dish.
2. Prepare the filling: In a pan over medium heat, sauté onion and garlic in olive oil until fragrant. Add zucchini, cherry tomatoes, and white beans, and cook for about 5 minutes. Stir in orzo, marinara sauce, oregano, basil, salt, and black pepper. Mix well and remove from heat.
3. Stuff the peppers: Spoon the orzo mixture into each bell pepper, pressing down gently. Top with a little extra marinara sauce.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil, sprinkle with dairy-free parmesan (if using), and bake uncovered for another 10 minutes until the peppers are tender.
5. Garnish and serve: Drizzle with balsamic glaze and garnish with fresh basil before serving.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~270
• Protein: ~11g
• Carbohydrates: ~45g
• Fiber: ~8g
• Fat: ~6g
• Iron: ~15% DV
• Vitamin C: ~150% DV

These Italian-style stuffed peppers are comforting, flavorful, and packed with plant-based protein and fiber. Serve them with a side of garlic bread or a fresh green salad for a complete meal!

6. Tofu and Spinach-Stuffed Peppers

Description:

These Tofu and Spinach-Stuffed Peppers are a protein-packed, nutrient-dense meal with a deliciously savory and slightly creamy texture. Crumbled tofu absorbs the flavors of garlic, nutritional yeast, and spices, while fresh spinach adds a boost of vitamins and minerals. These stuffed peppers are perfect for a light yet satisfying meal and can be served with a side salad or roasted potatoes.

Ingredients:

• 4 large bell peppers (any color)
• 1 block (14 oz) firm tofu, drained and crumbled
• 2 cups fresh spinach, chopped
• ½ small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp nutritional yeast (for a cheesy flavor)
• ½ tsp turmeric (for color and added benefits)
• ½ tsp smoked paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 1 tbsp soy sauce or tamari (for umami flavor)
• ½ cup cooked quinoa or brown rice (optional for extra texture)
• ¼ cup dairy-free cheese (optional, for topping)
• 1 tbsp lemon juice (for freshness)
• ¼ tsp red pepper flakes (optional, for spice)

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil and place them in a baking dish.
2. Prepare the filling: Heat olive oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add crumbled tofu, turmeric, smoked paprika, salt, and black pepper. Stir well and cook for 5 minutes.
3. Stir in spinach, soy sauce, nutritional yeast, and red pepper flakes (if using). Cook until the spinach wilts. Mix in the cooked quinoa or rice if using. Remove from heat and add lemon juice for freshness.
4. Stuff the peppers: Spoon the tofu-spinach mixture into each bell pepper, filling them generously. Sprinkle with dairy-free cheese, if desired.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the peppers are tender and the filling is slightly golden.
6. Garnish and serve: Top with extra nutritional yeast, fresh parsley, or a drizzle of lemon juice for extra brightness.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~240
• Protein: ~15g
• Carbohydrates: ~20g
• Fiber: ~6g
• Fat: ~10g
• Iron: ~20% DV
• Vitamin C: ~160% DV

These Tofu and Spinach-Stuffed Peppers are packed with plant-based protein and bursting with flavor, making them a fantastic option for a healthy, satisfying meal.

7. Rice and Cashew-Stuffed Peppers

Description:

These Rice and Cashew-Stuffed Peppers are a delightful combination of nutty, creamy, and savory flavors. The fluffy rice pairs beautifully with crunchy cashews, sweet raisins, and aromatic spices, creating a unique dish with a touch of warmth. These stuffed peppers are inspired by Middle Eastern and Indian flavors, making them an exciting and hearty meal option.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked basmati or jasmine rice
• ½ cup raw cashews, chopped
• ¼ cup raisins or dried cranberries
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp turmeric
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional, for spice)
• ½ cup canned chickpeas, drained and rinsed (for extra protein)
• 2 tbsp fresh parsley or cilantro, chopped (plus extra for garnish)
• 1 tbsp lemon juice
• ¼ cup dairy-free yogurt (for serving, optional)

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil and place them in a baking dish.
2. Prepare the filling: In a pan over medium heat, sauté onion and garlic in olive oil until fragrant. Add cashews, cumin, cinnamon, turmeric, salt, and black pepper. Stir well and cook for 2–3 minutes until cashews are lightly toasted.
3. Stir in cooked rice, raisins, chickpeas, and red pepper flakes (if using). Cook for another 2 minutes, then remove from heat. Add lemon juice and fresh parsley or cilantro for brightness.
4. Stuff the peppers: Spoon the rice-cashew mixture into each bell pepper, pressing down gently.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the peppers are tender.
6. Garnish and serve: Top with additional fresh herbs and a dollop of dairy-free yogurt for a creamy contrast.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~280
• Protein: ~9g
• Carbohydrates: ~45g
• Fiber: ~6g
• Fat: ~9g
• Iron: ~18% DV
• Vitamin C: ~140% DV

These Rice and Cashew-Stuffed Peppers are packed with texture, warm spices, and a balance of sweet and savory flavors. They make a great main dish or side and pair well with a fresh cucumber salad or a light tahini dressing.

8. Sweet Potato and Black Bean Stuffed Peppers

Description:

These Sweet Potato and Black Bean Stuffed Peppers combine sweet and savory flavors with a Tex-Mex twist. The naturally sweet roasted sweet potatoes blend beautifully with hearty black beans, zesty lime juice, and warming spices. This dish is high in fiber, protein, and antioxidants, making it a nutritious and satisfying meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• ½ cup cooked quinoa or brown rice (optional, for extra texture)
• 1 can (15 oz) black beans, drained and rinsed
• ½ cup corn kernels (fresh, frozen, or canned)
• ½ small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ cup diced tomatoes or salsa
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• ¼ cup dairy-free cheese (optional, for topping)
• 1 avocado, sliced (for serving, optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with ½ tbsp olive oil, salt, and black pepper. Roast on a baking sheet for 20 minutes or until tender.
2. Prepare the bell peppers: Cut off the tops and remove the seeds and membranes. Lightly brush them with olive oil and place them in a baking dish.
3. Make the filling: In a pan over medium heat, sauté onion and garlic in the remaining olive oil until fragrant. Add black beans, corn, cumin, smoked paprika, chili powder, and diced tomatoes or salsa. Stir and cook for 3–4 minutes.
4. Add the roasted sweet potatoes, cooked quinoa or rice (if using), lime juice, and fresh cilantro. Stir well and remove from heat.
5. Stuff the peppers: Fill each bell pepper with the sweet potato-black bean mixture. Sprinkle with dairy-free cheese if desired.
6. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes until the peppers are tender.
7. Garnish and serve: Top with extra cilantro, avocado slices, and an extra squeeze of lime juice before serving.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~290
• Protein: ~10g
• Carbohydrates: ~50g
• Fiber: ~9g
• Fat: ~7g
• Iron: ~15% DV
• Vitamin C: ~160% DV

These Sweet Potato and Black Bean Stuffed Peppers are a delicious combination of flavors and textures, making them a great meal for any occasion.

9. Thai-Inspired Peanut Tofu Stuffed Peppers

Description:

These Thai-Inspired Peanut Tofu Stuffed Peppers bring bold, rich flavors with a creamy peanut sauce, protein-packed tofu, and crunchy vegetables. The combination of garlic, ginger, and lime enhances the dish with a fresh and slightly spicy kick. These stuffed peppers are a perfect balance of savory, nutty, and tangy flavors, making them a unique and satisfying meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 tbsp sesame oil (or neutral oil)
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup cooked jasmine rice or quinoa
• ½ cup shredded carrots
• ½ cup red cabbage, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp sriracha or chili sauce (optional, for spice)
• ¼ cup chopped cilantro (plus extra for garnish)
• ¼ cup crushed peanuts (for topping)

Peanut Sauce:

• ¼ cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup or agave
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1–2 tbsp water (to thin out the sauce)

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with oil and place in a baking dish.
2. Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and water until smooth. Set aside.
3. Cook the filling: In a pan over medium heat, heat sesame oil and sauté garlic and ginger until fragrant. Add crumbled tofu and cook for 5 minutes, stirring occasionally.
4. Stir in soy sauce, lime juice, sriracha, shredded carrots, and red cabbage. Cook for another 3 minutes.
5. Mix in cooked rice or quinoa, peanut sauce, and chopped cilantro. Stir well to combine.
6. Stuff the peppers: Spoon the tofu mixture into the bell peppers and top with crushed peanuts.
7. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes until the peppers are tender.
8. Garnish and serve: Top with extra cilantro and a drizzle of peanut sauce. Serve with lime wedges for added freshness.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~320
• Protein: ~14g
• Carbohydrates: ~38g
• Fiber: ~6g
• Fat: ~14g
• Iron: ~20% DV
• Vitamin C: ~130% DV

These Thai-Inspired Peanut Tofu Stuffed Peppers are packed with vibrant flavors and textures. They pair well with a side of cucumber salad or a light coconut soup.

10. Mexican Rice and Avocado-Stuffed Peppers

Description:

These Mexican Rice and Avocado-Stuffed Peppers bring bold, zesty flavors with a creamy avocado twist. The filling features seasoned rice, black beans, corn, tomatoes, and fresh cilantro, making it a delicious and protein-rich dish. The addition of avocado adds a creamy texture, balancing the spice with a rich and buttery taste.

Ingredients:

• 4 large bell peppers (any color)
• 1 tbsp olive oil
• 1 cup cooked Mexican-style rice (seasoned with cumin, chili powder, and garlic)
• 1 can (15 oz) black beans, drained and rinsed
• ½ cup corn kernels (fresh, frozen, or canned)
• ½ cup diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 1 avocado, diced
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• ¼ cup dairy-free cheese (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with oil and place them in a baking dish.
2. Cook the filling: Heat olive oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add black beans, corn, tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook for 3–4 minutes.
3. Mix in the cooked Mexican-style rice and lime juice. Stir well and remove from heat.
4. Gently fold in diced avocado and chopped cilantro.
5. Stuff the peppers: Fill each bell pepper with the rice mixture. Sprinkle with dairy-free cheese if desired.
6. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 5–10 minutes until the peppers are tender.
7. Garnish and serve: Top with extra cilantro and a fresh squeeze of lime juice before serving.

Nutritional Information (Per Serving – 1 Stuffed Pepper):

• Calories: ~350
• Protein: ~11g
• Carbohydrates: ~50g
• Fiber: ~9g
• Fat: ~12g
• Iron: ~18% DV
• Vitamin C: ~140% DV

These Mexican Rice and Avocado-Stuffed Peppers are flavorful, hearty, and satisfying. Serve them with guacamole, a side salad, or tortilla chips for an extra crunch!

FAQ

1. Can I make vegan stuffed bell peppers ahead of time?

Yes! You can prepare the stuffed bell peppers in advance and store them in the refrigerator for up to 2 days before baking. If baking from cold, add an extra 5–10 minutes to the cooking time.

2. What are the best types of bell peppers to use?

Red, yellow, and orange bell peppers are the best choices because they are sweeter and have a softer texture when baked. Green bell peppers have a slightly bitter taste but still work well.

3. How do I prevent my stuffed peppers from getting too soggy?

To avoid soggy peppers, pre-roast them for 10 minutes before stuffing or avoid overloading the filling with excess liquid. Drain ingredients like canned tomatoes and beans before use.

4. Can I freeze stuffed bell peppers?

Yes! Allow them to cool completely, then store in an airtight container for up to 3 months. To reheat, bake at 375°F (190°C) for 25–30 minutes or until warmed through.