Vegetarian stuffed peppers

Healthy and filling stuffed peppers without the meat.




  • 4 large green, red, orange or yellow bell peppers (cored, seeded and sliced in half lengthwise)
  • 1 small avocado (peeled, pitted and thinly sliced)
  • hot sauce (for serving)
  • sour cream (for serving)

Ingredients for the stuffing:

  • 1 1/2 cups cooked brown rice
  • 2 medium tomatoes (seeds removed, finely chopped)
  • 1 tablespoon thyme leaves (chopped)
  • 1 medium red onion (finely chopped)
  • 1 small yellow summer squash (finely chopped)
  • 1 jalapeno (finely chopped)
  • 1/2 cup canned black beans (rinsed and drained)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon kosher salt
  • freshly ground black pepper (to taste)
  • 1/2 cup freshly grated parmesan cheese


How to make stuffed peppers

  1. Preheat oven to 375ºF.
  2. Cover a baking tray with parchment paper and set aside.
  3. In a large bowl, add all the ingredients for the stuffing and mix well. Taste and season with more salt and pepper if needed.
  4. Place the peppers facing up on the tray and stuff evenly with rice mixture and top with grated parmesan.
  5. Cover the tray with foil and bake in the oven for 30 minutes.
  6. Remove foil and increase heat to 400ºF. Bake for an additional 15-20 minutes or until peppers are tender.


  1. Serve topped with avocado, hot sauce and/or sour cream.


Keywords: recipe, vegetarian, meatless, side dish

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