For a richer flavor, try using brown rice instead of white rice. Add a can of black beans or kidney beans for extra protein and fiber. Experiment with different types of cheese, such as cheddar or pepper jack. If you like it extra spicy, add a pinch of cayenne pepper to the rice mixture.
Spicy Vegetarian Stuffed Peppers
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS15
Embark on a flavorful adventure with these vibrant, meat-free stuffed peppers! Bursting with a spicy kick and wholesome ingredients, they're a satisfying and colorful main course that will tantalize your taste buds. Serve with a dollop of cool sour cream or a zesty salsa for the perfect finishing touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate185 g
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Cholesterol25 mg
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Fiber6 g
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Protein27 g
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Saturated Fat6 g
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Sodium825 mg
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Sugar9 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C).
02
StepHeat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
03
StepStir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
04
StepPlace the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
05
StepBake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
06
StepStand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
07
StepBake in the preheated oven until cheese is melted, 25 to 30 minutes.
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RECIPE REVIEWS
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Cristina Bailey
Jun 17, 2025I added a can of drained and rinsed black beans for added protein and fiber. This recipe is a winner!
Nestor Conn
Jun 14, 2025I made this for my vegetarian friend and she loved it! The flavors were amazing.
Berry Jacobson
Jun 11, 2025Easy to follow recipe and the stuffed peppers came out perfectly. My family devoured them!
Betsy Kling
Jun 10, 2025These were so delicious! I added some black beans and it was the perfect meal.
Eladio Becker
Jun 5, 2025The recipe was great and the peppers were delicious! I didn't have poblano peppers on hand, so I used green bell peppers. Next time, I will add ground beef.