Mouthwatering Stuffed Bell Peppers Recipe for Dinner Tonight

Are you ready to take your taste buds on a delicious journey? Look no further than this spicy tri-color vegetarian stuffed bell peppers recipe! With a perfect blend of spices and a hearty filling, these scrumptious peppers are sure to leave your guests asking for seconds.

Not only is this recipe packed with flavor, it’s also vegetarian, gluten-free and plant-based, making it a wonderful option for those following diverse dietary lifestyles. By incorporating healthy ingredients such as quinoa, kidney beans and plenty of colorful veggies, you’re guaranteed to fuel your body in the best way possible.

And don’t worry if you’re intimidated by the idea of stuffing peppers – this recipe is easy to follow and can be completed in under an hour. So put on your chef hat and let’s get started on making these delicious spicy tri-color vegetarian stuffed bell peppers!

Why You’ll Love This Recipe

Spicy Tri-Color Vegetarian Stuffed Bell Peppers
Spicy Tri-Color Vegetarian Stuffed Bell Peppers

Are you looking for a delicious, satisfying, and healthy meal? Look no further than our Spicy Tri-Color Vegetarian Stuffed Bell Peppers Recipe!

This recipe is perfect for those who want to take a break from the same old boring weeknight meals. The combination of the tri-color bell peppers and the delicious stuffing makes it an instant crowd-pleaser. You’ll love the spicy kick that comes from the cayenne pepper, which adds depth and flavor without being overpowering. Plus, the vegetarian ground beef used in this recipe is packed with protein and healthier than traditional meat options.

Not only is this recipe delicious, but it’s also customizable to your dietary preferences. For example, you can substitute white rice with quinoa or brown rice to make it gluten-free. If you’re a vegan, simply remove the mild cheddar cheese or replace it with a vegan option.

What’s more, these stuffed bell peppers are perfect as meal prep for lunch or for dinner when you’re on-the-go. They can be stored in the fridge or freezer without losing any of their flavor or texture.

In conclusion, our Spicy Tri-Color Vegetarian Stuffed Bell Peppers Recipe is a tasty and healthy choice that will quickly become one of your favorite recipes! It’s easy to make and packed with nutrients that your body will thank you for. Give it a try today and see why so many people can’t get enough of this flavorful dish.

Ingredient List

 Bursting with flavor, these tri-color stuffed bell peppers are a feast for the eyes and the taste buds.
Bursting with flavor, these tri-color stuffed bell peppers are a feast for the eyes and the taste buds.

Here’s what you’ll need for this Spicy Tri-Color Vegetarian Stuffed Bell Peppers Recipe:
– 6 bell peppers (red, yellow, and/or green)
– 1 cup white rice or quinoa
– 2 cups water
– 1 teaspoon salt
– 1 teaspoon cayenne pepper (optional for some heat)
– 1 cup frozen whole kernel corn, thawed
– 1 package vegetarian ground beef
– 2 garlic cloves, minced
– 2 small purple onions, diced
– 2 teaspoons cumin
– 2 tablespoons olive oil
– 1 cup mild cheddar cheese, shredded (optional)

Note that you can substitute white rice with brown rice or use gluten-free options such as quinoa or cauliflower rice. You can also add chili peppers, kidney beans for more texture and flavor.

The Recipe How-To

 Packed with protein and healthy veggies, this colorful dish is hearty and satisfying.
Packed with protein and healthy veggies, this colorful dish is hearty and satisfying.

Now that you’ve got all the ingredients ready, it’s time to get started!

Prepping the Bell Peppers

  1. Blanch the bell peppers – This is an important step to ensure that your bell peppers are soften enough to be stuffed and cooked perfectly. In a large pot, bring a pot of salted water to a boil.

  2. Once boiling, carefully add in the bell peppers and let them cook for 2-3 minutes. This will help blanch them and make them easier to stuff.

  3. Using tongs or a slotted spoon, remove the blanched peppers from the hot water and transfer them into a colander to drain.

  4. Cut off the tops of each pepper with a knife and remove any seeds or membranes from inside.

Making the Stuffing

  1. Preheat your oven to 375°F (190°C).

  2. In a skillet over medium heat, add 1 tablespoon olive oil and heat until shimmering.

  3. Add in diced purple onions and minced garlic cloves to sauté for about 2-3 minutes until softened.

  4. Mix in frozen whole kernel corn and vegetarian ground beef into the skillet and cook for 5-6 minutes, making sure everything is evenly browned.

  5. Stir in some cooked white rice along with cumin, cayenne pepper, and some mild cheddar cheese for added richness.

Stuffing the Peppers

  1. Spoon the stuffing mixture into each of the hollowed-out bell peppers until they are evenly filled up.

  2. Place each stuffed pepper upright in a baking dish or casserole dish.

  3. Pour about 2 cups of tomato sauce over the stuffed peppers until they’re almost fully submerged in sauce to keep them moist while baking.

Baking Your Stuffed Peppers

  1. Once you’re done setting them up, bake your stuffed bell peppers in your preheated oven at 375°F (190°C) for 30-35 minutes or until heated through thoroughly.

  2. For added flair, you can sprinkle some fresh herbs on top before serving like parsley or cilantro.

That’s it! Now you have perfectly cooked spicy tri-color Vegetarian stuffed bell peppers that are perfect for a hearty meal any night of the week!

Substitutions and Variations

 These spicy peppers are perfect for cold winter nights, bringing warmth and comfort to the table.
These spicy peppers are perfect for cold winter nights, bringing warmth and comfort to the table.

If you’re looking to switch things up with this recipe, fear not – there are plenty of substitutions and variations you can try out! Here are a few ideas:

– Rice: While we used white rice in this recipe, feel free to substitute it with brown rice for a nuttier flavor or quinoa for a protein boost. For a Mediterranean twist on this dish, try stuffing your peppers with quinoa instead.

– Beef: If you’re not vegetarian, you can swap the vegetarian ground beef for regular ground beef or even ground turkey. Alternatively, add some chili peppers or kidney beans to the mix if you want to up the heat and fiber content.

– Cheese: We used mild cheddar cheese in this recipe, but feel free to experiment with different varieties like pepper jack or mozzarella. You can also make this recipe gluten-free by omitting the cheese altogether.

– Tomato sauce: If you don’t have any tomato sauce on hand, you can use diced tomatoes instead or swap it out for a jar of your favorite pasta sauce. For a veggie-packed version of this recipe, try using salsa instead of tomato sauce.

– Colorful peppers: While we used tri-color bell peppers in this recipe for presentation purposes, you can use whatever color bell peppers you have on hand – red, yellow, orange or green. If you’re feeling extra fancy, try stuffing mini bell peppers instead for bite-size portions.

Remember, cooking is all about exploring and having fun in the kitchen. Don’t be afraid to get creative and experiment with different flavors and ingredients – who knows what delicious concoctions you might come up with!

Serving and Pairing

 Don't be afraid to get hands-on with this recipe - there's something therapeutic about stuffing a pepper just right.
Don’t be afraid to get hands-on with this recipe – there’s something therapeutic about stuffing a pepper just right.

The Spicy Tri-Color Vegetarian Stuffed Bell Peppers Recipe is a delicious and filling dish that can be served as a main meal or a side dish. The flavorful stuffing of vegetarian ground beef, white rice, frozen whole kernel corn, purple onions, garlic cloves, cumin, and cayenne pepper, makes this recipe an excellent choice for those who enjoy bold and spicy flavors.

When it comes to serving these stuffed bell peppers, you can get creative by pairing them with different sides. For instance, you can serve the peppers with a side salad consisting of fresh greens like spinach or romaine lettuce dressed with olive oil and balsamic vinegar. This would make a perfect light lunch or dinner option.

Another great pairing for the stuffed peppers is your favorite grain, such as quinoa or brown rice. You can stuff the peppers with these grains instead of white rice to change up the recipe and make it more wholesome. These alternatives are also gluten-free and plant-based options which makes them great if you have any dietary restrictions.

If you want to go all out, top the peppers with some mild cheddar cheese after they come out of the oven. The cheese would add another layer of flavor that goes perfectly with the peppers’ spicy heat.

Overall, this recipe is versatile enough to pair it with your favorite side dishes or served on its own as a full meal loaded in protein and fiber. So get creative with your spreads and enjoy this irresistible tri-color vegetarian stuffed bell peppers recipe – no matter how you pair it!

Make-Ahead, Storing and Reheating

 The combination of sweet bell peppers, savory rice, and spicy jalapeños creates a delicious flavor explosion that can't be beat.
The combination of sweet bell peppers, savory rice, and spicy jalapeños creates a delicious flavor explosion that can’t be beat.

Ah, the triumphant moment of serving a piping hot meal fresh out of the oven or straight from the stovetop. But what about those days when you need to pre-prepare and preserve your culinary masterpiece before it’s ready for consumption? Worry not, for I have some tips to ensure your Spicy Tri-Color Vegetarian Stuffed Bell Peppers remain as delicious and appetizing as possible.

You may want to prepare these stuffed peppers one day ahead if you’re hosting a gathering, as it saves time on the day of the event. After your peppers come out of the oven, let them cool down completely, then store them in an airtight container in the refrigerator. Reheat them just before serving, by placing them in preheated oven at 375°F (190°C) for about 10 minutes. Another reheating option is to use a microwave, placing them on a microwave-safe plate and heating for about 2-3 minutes.

If you have leftovers after your meal, you can also store it by keeping them in an airtight container in your fridge for up to 3 days. The tri-colors will still look vibrant after reheating and are still as flavorful even when it’s been refrigerated overnight. You can reheat these stuffed peppers using an oven, microwave or frying pan, depending on what works best for you.

Just remember that when reheating these stuffed peppers again and again can dry out in flavor due to moisture loss. To avoid this happening, I recommend adding some water which help retain the overall flavor during reheating.

Enjoy every bite of these vegan-friendly Spicy Tri-Color Vegetarian Stuffed Bell Peppers hot or cold, with its great meaty flavors without sacrificing your healthy diet!

Tips for Perfect Results

 This dish is perfect for dinner parties and potlucks, as it's easy
This dish is perfect for dinner parties and potlucks, as it’s easy

Cooking tri-color vegetarian stuffed bell peppers might sound like a daunting task, especially for novice chefs, but worry not! With some guidance and helpful tips, you too can ace this recipe. Below are some foolproof tricks to ensure perfect results every time:

Firstly, it is essential to blanch the bell peppers before stuffing them. This process involves pre-cooking the peppers in boiling water for a couple of minutes. Blanching the bell peppers is crucial to soften them up, making it easier to stuff them with filling later on.

Next, don’t skimp on seasoning. Bell peppers have a delicate flavor that can become bland if not seasoned adequately. Ensure you add ample salt and cayenne pepper to the filling mixture for maximum flavor.

When choosing ingredients for this recipe or any other vegan recipe, quality matters, and using fresh ingredients elevates the final product’s taste. Therefore, always opt for fresh garlic cloves, onions, and vegetarian ground beef.

Furthermore, sautéing the onion and garlic mixture until caramelized adds depth of flavor to the dish. This step is crucial as caramelized onions will enhance the dish’s sweetness while garlic will balance it out with its pungent aroma.

Another vital tip is to allow ample time for baking stuffed bell peppers in the oven. Baking times may vary depending on the oven’s temperature, bell pepper size and filling density. It’s best to brush the outer layer of the stuffed peppers with olive oil before baking to prevent them from drying out during cooking.

Lastly, presentation is key when serving up these gorgeous tri-color stuffed peppers. Slice off a small section at the base of each pepper so they can stand upright without toppling over. Additionally, you could opt for an impressive garnish like corn salsa or diced chili peppers on each plate presentation.

Overall, by following these expert tips above and adapting this recipe to your liking by personalizing different ingredient substitutions suggested in “Substitutions and Variations” article section (5), you will likely impress even those who aren’t typically fond of vegetables!


Now that we’ve covered all the basics for this spicy tri-color vegetarian stuffed bell peppers recipe, let’s delve into some frequently asked questions about preparing, cooking and serving these delicious and colorful stuffed bell peppers. Whether you’re a beginner or an experienced cook, you may encounter some questions or challenges along the way that can easily be solved with these helpful tips and tricks. So, don your apron and let’s get ready to whip up some scrumptious vegetarian stuffed peppers!

Do you have to pre cook bell peppers before stuffing them?

When it comes to preparing stuffed peppers, there are varying techniques out there. Some suggest boiling your peppers first, while others skip this step and end up with undercooked peppers. However, our team has discovered that pre-baking your peppers for 30 minutes before stuffing them yields perfectly tender results. Once you fill them with your desired ingredients, baking them in the oven for an additional 20 minutes will give you that ooey-gooey melted cheese that we all love.

Why do you boil bell peppers before stuffing?

To achieve the best texture and flavor in a stuffed pepper dish, it is recommended to parboil the peppers prior to stuffing. This technique also helps to remove any potential bitterness from the peppers.

Do you have to blanch bell peppers before stuffing?

If you want your stuffed bell peppers to have a vibrant and more appealing color, blanching them beforehand is recommended. However, it’s important to note that blanching won’t significantly affect the cooking time or texture of the peppers. So, if you’re short on time or prefer your veggies more tender, blanching may not be a necessary step.

How do you soften bell peppers before stuffing them?

To achieve a different texture in your bell peppers, a technique you can try is blanching them in boiling water for 2-3 minutes before filling with the beef and rice mixture. Pat them dry with paper towels prior to adding the mix.

Bottom Line

in a persuasive style:

Finally, I am excited to hear your thoughts on this Spicy Tri-Color Vegetarian Stuffed Bell Peppers recipe. As an articulate assistant for a vegan chef, I believe that this recipe is a fantastic addition to any vegetarian or vegan diet. The combination of the tri-colored bell peppers, flavorful rice stuffing, and spicy blend of seasonings make it a tantalizing option for any meal.

Moreover, this meal is easy to prepare and store, making it an ideal option for busy days or prepping meals in advance. You can serve it as a side dish, main course, or appetizer. You can also use various ingredients and substitutions to suit your preferences.

Thus, if you are looking to add more plant-based meals into your diet without compromising on taste and healthfulness, this recipe is worth trying. Besides being packed with nutrients and flavors, it is versatile, satisfying, and visually appealing.

In conclusion, I hope that this article has inspired you to try something new and exciting in the kitchen. With this Spicy Tri-Color Vegetarian Stuffed Bell Peppers recipe, you will not only indulge in a delicious dish but also contribute to a healthier lifestyle and environment. Thank you for reading!

Spicy Tri-Color Vegetarian Stuffed Bell Peppers

Spicy Tri-Color Vegetarian Stuffed Bell Peppers Recipe

These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!
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Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Vegetarian
Calories 434.1 kcal


  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 2 small purple onions, diced
  • 2 garlic cloves, minced
  • 1 (300 g) package frozen vegetarian ground beef (one bag of Quorn mince or one box of Boca meatless ground burger will do the trick)
  • 12 ounces frozen whole kernel corn
  • 1 teaspoon coriander
  • 2 teaspoons cayenne pepper (you can adjust this to your preference)
  • 2 teaspoons salt
  • 3/4 cup water
  • 1 1/2 cups white rice, prepared
  • 1 cup shredded mild cheddar cheese, divided
  • 3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
  • 1/2 cup water


  • Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
  • Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
  • Cover with foil and bake for 30 minutes.
  • Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

Add Your Own Notes


Serving: 316gCalories: 434.1kcalCarbohydrates: 62.6gProtein: 19.5gFat: 12.6gSaturated Fat: 4.8gCholesterol: 19.8mgSodium: 1177.1mgFiber: 6.6gSugar: 3.4g
Keyword < 60 Mins, Healthy, Low Cholesterol, Peppers, Vegetable
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