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These spicy Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips. They are an easy, delicious way to enjoy more plant-based meals.
Sometimes vegetarians get the short end of the stick. At weddings, they might be relegated to pasta with marinara (maybe with some zucchini mixed in), and at holidays, they are often stuck with side dishes.
Of course, truly delicious options are always available and are just as satisfying to those of us that eat meat.
If you’re not familiar with Chipotle chiles, they are definitely on the spicy side (as is the accompanying adobo sauce). Chipotle chiles are a little too spicy but you still want the flavor, try reconstituting some dried ancho or pasilla peppers. Or, seed and chop a poblano pepper for your filling (lots of flavor without the heat).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Bell peppers: Try to buy peppers that are evenly sized and that can sit up on their own. If you can only find peppers that are lop-sided, don’t worry. Just trim off a thin layer of the bottom with a sharp knife to make them stand up.
Step-by-step instructions
- In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
- Add peppers to the water and cook until they begin to soften, about 3 minutes.
- Remove from water and place cut-side down to drain and cool.
- Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
- Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the peppers in a 9” x 9” baking dish.
- Divide the filling evenly among the peppers. Top with remaining ½ cup cheese and crushed chips.
- Bake until the filling is hot and the cheese is melted, about 30 minutes.
Recipe tips and variations
- Yield: This recipe makes 4 stuffed peppers, each filled with a generous amount of rice and bean filling.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Stuffed peppers can be assembled and refrigerated up to 1 day in advance. Or, frozen peppers before baking in an airtight container in the freezer up to 3 months.
- Freezer: Or, label, date, and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- Variety is the spice of life: Have cans of pinto beans on hand? Use those instead of the black beans. If you hate cilantro, use parsley. Same with rice: Use white or brown as you please (or even cooked quinoa or couscous).
- Classic Stuffed Peppers: For a more traditional version, try my Stuffed Bell Peppers.
Recipe FAQs
No, not technically, but I find the par-cooking step only takes a few extra minutes and is more than worth it. Some recipes have you pre-bake the peppers instead of boiling them which takes longer than the quick blanch we do here. If the peppers go in totally raw, they might come out a little crunchy (which isn’t a bad thing if you like that).
Serve extra sides that compliment the hearty, rustics flavors. Some of my favorite sides for stuffed peppers are:
• Roasted potatoes
• Roasted green beans
• Corn on the cob
• Potato wedges
• Rustic bread
• Dinner rolls
More plant-based meals
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Eggplant Parmesan
Soup and Stew Recipes
Sweet Potato Chili with Black Beans
Chipotle Copycat Recipes
Chipotle Sofritas (Copycat)
Meal Planning
Mediterranean Buddha Bowl
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Vegetarian Stuffed Peppers
Ingredients
- Salt and freshly ground black pepper
- 4 large bell peppers any color (see note 1)
- 1 tablespoon olive oil
- 1/4 cup onion finely chopped
- 3 cloves garlic minced
- 2 chipotle peppers in adobo sauce seeded and minced (see note 2)
- 1 cup frozen corn
- 1 (15 ounce) can black beans rinsed
- 1 1/2 cups Monterey Jack cheese shredded and divided
- 1 cup cooked rice
- 1 (14 ounce) can diced tomatoes drained
- 2 tablespoons fresh cilantro or parsley, chopped
- 1/2 cup tortilla chips crushed
Instructions
- In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
- Add peppers to the water and cook until they begin to soften, about 3 minutes. Remove from water and place cut-side down to drain and cool.
- Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
- Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the peppers in a 9” x 9” baking dish.
- Divide the filling evenly among the peppers. Top with remaining ½ cup cheese and crushed chips. Bake until the filling is hot and the cheese is melted, about 30 minutes.
Recipe Video
Notes
- Bell peppers: Try to buy peppers that are evenly sized and that can sit up on their own. If you can only find peppers that are lop-sided, don’t worry. Just trim off a thin layer of the bottom with a sharp knife to make them stand up.
- Yield: This recipe makes 4 stuffed peppers, each filled with a generous amount of rice and bean filling.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Stuffed peppers can be assembled and refrigerated up to 1 day in advance. Or, frozen peppers before baking in an airtight container in the freezer up to 3 months.
- Freezer: Or, label, date, and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Delicious and easy!! We’ve had it for dinner twice this week
Thank you so much for your comment, Heather! I’m so happy you all loved it! – Meggan
Great recipe! One of the things I love most about Meggan’s cooking is the just-right ratio of ingredients and flavors. This recipe continues the tradition!
Necessity caused me to make this as a casserole. I increased the rice to 2c, roasted and chopped the peppers, used okra instead of corn, and skipped the cheese and tortilla chips. My version is not nearly as good as Meggan’s, but my vegan teenagers still loved it!
Would love other suggestions for corn subs. Thanks for the tasty recipes!
Hi Carolyn! Thank you so much for your lovely comment! I’m glad it was still a hit even though you had to make some changes. Depending on the recipe, some of my go-to substitutes for corn are: diced bell peppers or sweet peas (to still have a sweet flavor), chopped zucchini or squash (for texture, and they usually blend well with other flavors), or cubed sweet potato for both texture and flavor. Please write again and let me know if you have any questions! Take care! – Meggan