Vegetarian Stuffed Green Peppers


When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.

Prep Time:
15 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 20 mins
4 servings


  • 1 cup uncooked white rice

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 tablespoon chili powder

  • 4 green bell peppers

  • 16 slices Swiss cheese

  • 1 (15 ounce) can tomato sauce


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  3. Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.

  4. Bake in preheated oven until peppers soften, about 45 minutes.

  5. Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

Nutrition Facts (per serving)

772 Calories
33g Fat
77g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 772
% Daily Value *
Total Fat 33g 42%
Saturated Fat 21g 103%
Cholesterol 104mg 35%
Sodium 1200mg 52%
Total Carbohydrate 77g 28%
Dietary Fiber 12g 44%
Total Sugars 9g
Protein 43g
Vitamin C 102mg 510%
Calcium 978mg 75%
Iron 6mg 32%
Potassium 1059mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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