I'm  always looking to create dinner alternatives that are both light (for me), as well as hearty (for my husband). These vegetarian stuffed peppers managed to please the whole family, kids included! With brown rice and black beans as the anchor of the dish, you could really go crazy with additions. On a non-meatless day, simply add some crumbled chorizo sausage to spice things up. Yum! Or, just add a drizzle of siracha to the meatless version. 


Vegetarian Stuffed Peppers


4 bell peppers (we used green), tops, seeds and membranes removed

2 cups cooked brown rice (cook in veggie stock to infuse flavor)

1 can black beans, drained and rinsed

4 cremini mushrooms, chopped

1 cup yellow onion, diced

1-2 cloves garlic, minced (depending how much you love garlic)

2 cups shredded cheese (we like Mexican blend, but a Colby or mild cheddar are also tasty)

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp ground pepper

dash of red pepper flake (optional)

1 tbls olive oil, plus a little more 


Preheat oven to 400.

Heat the olive oil in a skillet over medium heat. Add onion and cook for two minutes. Add garlic and cook for a minute longer. Add mushrooms and continue to saute until the veggies have softened. Remove from heat.

Combine cooked rice, veggies, seasonings and a 1-1 1/2 cups of the cheese. Mix and taste. Adjust seasonings as necessary. 

Massage outside of bell peppers with a little olive oil to coat. Fill with the rice and veggie mix and place in a baking dish. Sprinkle the tops of the peppers with the remaining cheese. 

Bake until the peppers are tender and the cheese bubbly (about 30 mins). Enjoy!