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    Vegetarian Stuffed Bell Peppers

    Published: Feb 25, 2021 · Modified: May 20, 2022 by Shweta with 2 Comments · This post may contain affiliate links ·

    Jump to Recipe - Print Recipe

    These Vegetarian Stuffed Bell Peppers are loaded with vegetables, Mexican flavors, and hearty with black beans and couscous. They can easily be vegan using vegan cheese or omitting the cheese.

    vegetarian stuffed bell peppers with couscous, black beans, cheese, and seasonal vegetables

    This healthy stuffed peppers recipe has become a regular thing in my household. This recipe is for vegetarian stuffed peppers but can easily be made into vegan stuffed peppers by using vegan cheese or omitting the cheese. An easy meal that's loaded with vegetables, Mexican flavors, and hearty with black beans and couscous. Every time we make these, we are amazed with how easy, tasty, filling, and healthy this meal is! I love making these as a weeknight meal. Takes about 15 minutes to prep, and 25 minutes in the oven.

    vegetarian stuffed bell peppers with couscous, black beans, cheese, and seasonal vegetables

    📋 Ingredients:

    • Couscous. I love that this recipe is a stuffed pepper recipe without rice. Couscous is the key ingredient that makes this dish so EASY. It's a great and quick alternative to rice! It's slightly lower in carbs than white and brown rice. It also has about 1-2 grams more protein than both brown and white rice as well. The biggest win for me is that it's MUCH faster than both types of rice. You can always use white or brown rice, or quinoa in place of couscous. Cooking times for these alternatives will vary from couscous.
    • Black beans. A great source of protein and fiber. I used canned, drained, low sodium or no salt added. Fresh is always a better option but for the ease of convenience, I use canned.
    • Veggies. Any seasonal vegetables work great with this dish. In mine, I used zucchini, onions, mushrooms.
    • Enchilada Sauce. I use any canned enchilada sauce for these. The recipe calls for one cup, however, if you like it more saucy, you can use a whole 10 oz can.
    vegetarian stuffed bell peppers with couscous, black beans, cheese, and seasonal vegetables

    📖 Instructions:

    • Cook the couscous according to the package instructions and set aside.
    • Cook the garlic and veggies in oil. Add the black beans, cooked couscous, cumin, and taco seasoning and mix. Add the enchilada sauce and combine well.
    • Cut the bell pepper in half and remove the seeds and add the mixture to the bell pepper halves. Top with cheese.
    • Add about ¼ cup water at the bottom of the casserole dish.
    • Place the stuffed peppers in the casserole dish. Grease a sheet of foil with cooking spray and cover the tray with foil, greased side down. Bake until bell peppers are well-cooked.
    • Topping options include scallions, cilantro, sour cream, or avocados.

    💭Tips:

    1. Cover with foil. This helps the dish cook thoroughly without the cheese burning on top.
    2. Add water to the baking dish. This gets the bell peppers perfectly tender without burning them. If you like cooked bell peppers with a slight crunch, cook for 20-25 minutes. If you like a soft bell pepper, cook for about 25-30 minutes.
    3. Broil at the end. I love my cheese bubbly and brown so this give you that goodness at the end!

    Other recipes you may enjoy:

    • Vegetarian Mexican Casserole
    • Vegan Esquites (Mexican Street Corn Salad)
    • Black Bean and Mango Salad with Lime Dressing
    • Crumbled Tempeh Quesadillas

    If you liked what you saw here, I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!

    bell peppers with couscous, black beans, cheese, and seasonal vegetables
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    5 from 1 vote

    Vegetarian Stuffed Bell Peppers

    These Vegetarian Stuffed Peppers are loaded with vegetables, Mexican flavors, and hearty with black beans and couscous. They can easily be vegan using vegan cheese or omitting the cheese.
    Prep Time: 15 mins
    Cook Time: 30 mins
    Servings: 4
    Author: Shweta

    Ingredients

    • 4-6 bell peppers; (see notes)
    • ½ cup couscous
    • 1 can black beans, rinsed and drained
    • 1 clove garlic minced
    • ½ zucchini chopped
    • 1 onion chopped
    • 1 cup chopped mushrooms
    • 1 cup enchilada sauce
    • 1 teaspoon ground cumin
    • 1 tablespoon taco seasoning
    • salt; to taste
    • cheese for topping; I use Kirkland's Mexican Blend

    Instructions

    • Preheat oven to 400° F and grease a 9 x 11 casserole dish.
    • Cook the couscous according to the package instructions and set aside.
    • Cook the garlic and veggies in oil.
    • Add the black beans, cooked couscous, cumin, and taco seasoning and mix. Add the enchilada sauce and combine well.
    • Cut the bell pepper in half and remove the seeds. Optionally, you may choose to only remove the top instead of cutting it in half.
    • Add the couscous mixture in the bell peppers and top with cheese.
    • Add about ¼ cup water at the bottom of the casserole dish.
    • Place the stuffed bell peppers in the casserole dish. Grease a sheet of foil with cooking spray and cover the tray with foil, greased side down. Bake until bell peppers are well-cooked. If you like cooked bell peppers with a slight crunch, cook for 20-25 minutes. If you like a soft bell pepper, cook for about 25-30 minutes.
    • After bell peppers are cooked, remove foil and place back in the oven to broil for 2-3 minutes or until cheese is bubbly and brown.
    • Serve warm and enjoy! Additional topping options include scallions, cilantro, sour cream, or avocados.

    Notes

    • Depending on the size of your bell peppers, you may need between 4-6 bell peppers.
    • Cooking for longer may make bell peppers stick to the bottom of the casserole dish after the water is cooked off. If so, add two tablespoons of water to deglaze the casserole dish.
    • You can use any seasonal vegetables for this dish! Get creative and add whatever vegetables work for you!
    • We love to top our peppers with The Chutney Life's Cilantro Jalapeño Sauce!
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!
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    Comments

    1. Jgohel

      February 26, 2021 at 9:49 am

      5 stars
      Always love colorful bell peppers

      Reply
      • Shweta

        March 23, 2021 at 1:11 pm

        Me too! My favorite vegetable

        Reply

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    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

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