Check out all of my vegetarian recipes like Roasted Cauliflower Soup, Chow Mein, or Cacio e Pepe!
How to Make Stuffed Peppers:
Prep and Pre-Cook: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water then place peppers cut-side down in the water and bake for 20 minutes. Make Mixture: Sauté onion in a little oil until softened, about 5 minutes. Add garlic then cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat then stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed. Bake and Serve: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return vegetarian stuffed peppers to oven for 10-15 more minutes, until peppers are tender and cheese is melted.
Make Ahead and Freezing Instructions:
To Make-Ahead: The peppers can be stuffed with filling 1-2 days ahead and stored covered in the refrigerator. To Freeze: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers. Recipe adapted from America’s Test Kitchen. First published January 2020. Updated April 2024.
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