Baked Stuffed Bell Peppers

These baked stuffed bell peppers are DIVINE. Packed with healthy veggies, rice, spices, and beans, these vegetarian baked stuffed bell peppers are the perfect weeknight meal.

The hands-on time is super minimal (no need to cook your rice ahead of time), and then your peppers bake in the oven for an hour. The result are caramelized, flavourful, and steamy hot baked stuffed peppers with rice.

Plus, this recipe is vegan and gluten-free, making it extra easy and healthy! There is no need to handle any meat products (as is the case in other stuffed bell peppers recipes).

How to make vegan baked stuffed peppers in the oven

This recipe looks like it should be super complicated (spoiler alert: it’s not), which makes it perfect for wowing guests.

To start, remove the top of your bell peppers and scoop out the seeds. You want to keep the top part of your peppers, almost like you’re carving a pumpkin. 

Then, you add rice (uncooked), corn, black beans, jalapenos, cumin, chili powder, and water into your bell peppers and mix. To end, top your stuffed peppers with their hats and wrap em’ in foil.

Bake those babies for an hour and voilà! You’ve got yourself delicious and fragrant baked stuffed peppers.

How long do I bake stuffed peppers?

These baked stuffed bell peppers should bake in the oven at 350F for ~1 hour, or until the rice is cooked through.

Everyone’s oven is different, though, so I recommend you keep your baked stuffed peppers in the oven for 50 minutes to start. Then, you can carefully unwrap them, check on the rice, and put them back in the oven if needed.

Please let me know if you make baked stuffed bell peppers! And leave a comment with any questions or suggestions you might have. I love chatting with you all!

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I am a plant-based Registered Dietitian specialized in sports nutrition, weight loss, and relationships to food.  Click here to book a free discovery call with me!