All-in-One Dinner Perfection
Say hello to the ultimate vegetarian stuffed bell peppers that are flavorful, filling, and oh-so-easy to make. Packed with protein, greens, and hearty carbs, these stuffed peppers are a one-pan wonder that delivers on both taste and convenience. Whether you’re meal prepping for the week or looking for a satisfying dinner, this recipe is here to make life deliciously simple.
Why You’ll Love These Vegetarian Stuffed Bell Peppers
Stuffed bell peppers are the perfect vessel for a wholesome, veggie-packed filling that’s topped with melty, golden cheese. It’s comfort food made healthy, and you won’t believe how much flavor is packed into every bite. Plus, with just the right kick of spice, these peppers are anything but boring.
If you’re a fan of meals that check all the boxes—nutritious, satisfying, and easy to prep—then this dish is for you. The filling comes together in minutes, making it a weeknight lifesaver. Bonus: it reheats beautifully, so your meal prep stuffed bell peppers will keep you fueled all week long.
Whether you’re cooking for yourself or a table full of friends, this recipe is a surefire crowd-pleaser. Just bake, serve, and watch everyone rave about how good healthy eating can taste.
Macros Per Serving
401 Cal | 47g Carbs | 10g Fat | 31g Protein
Recipe Card
Vegetarian Stuffed Bell Peppers
Ingredients
- 2 Large Bell Peppers
- Olive Oil Spray
- Salt & Pepper
Filling:
- ½ tsp Olive Oil
- ¼ small Red Onion (diced)
- ½ Jalapeño (diced)
- 3-4 cloves Garlic (minced)
- 138 g Beef Less Ground Beef (Trader Joe’s)
- 60 g Black Beans (drained & rinsed)
- 1 tsp Spicy Taco Seasoning
- 75 g Cilantro Lime Lentil Rice (Right Rice)
- 180 g Mushroom Broth (Pacific Foods)
- 63 g Garlic Lovers Pasta Sauce (Central Market)
- 2-3 handful Spinach
Toppings:
- 56 g Lite Mexican Cheese (Trader Joe’s)
- Cilantro (chopped)
- Hot Sauce (Yellow Bird)
Instructions
- Wash and carefully cut your bell peppers in half horizontally. Remove the stem and seeds.2 Large Bell Peppers
- Add to a baking sheet and spray with olive oil. Sprinkle with salt and pepper. Bake at 350° for 20-25 minutes.Olive Oil Spray, Salt & Pepper
Filling:
- Meanwhile, make your filling. To a large pan, add in your olive oil, onions, jalapeño, and garlic. Sauté for 3-4 minutes.1/2 tsp Olive Oil, 1/4 small Red Onion, 1/2 Jalapeño, 3-4 cloves Garlic
- Then add in your beef less ground beef and black beans. Season with taco seasoning. Sauté for another few minutes.138 g (5 oz) Beef Less Ground Beef, 60 g (0.33 cups) Black Beans, 1 tsp Spicy Taco Seasoning
- Add in your uncooked rice, broth, and pasta sauce. Give everything a good mix, then top with a big handful of spinach. Cover with a lid to let the rice cook and spinach wilt. Shouldn’t take more than 5-8 minutes for the liquid to absorb.75 g (0.5 cups) Cilantro Lime Lentil Rice, 180 g (.75 cups) Mushroom Broth, 63 g (.25 cups) Garlic Lovers Pasta Sauce, 2-3 handful Spinach
- Once the peppers have baked, add in even amounts of your filling to each half.
Toppings:
- Top with even amounts of cheese. Cover with foil and bake for another 15 minutes.56 g (0.5 cups) Lite Mexican Cheese
- Finally, top with cilantro and some hot sauce!Cilantro, Hot Sauce
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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