Cheese on top of roasted stuffed peppers

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers with Congresswoman Gwen Moore –  Vegetarian stuffed peppers, baked twice and filled with a cheesy taco-seasoned, bean-and-rice mixture, are an easy, healthy meal.

Our guest on Cooking with Milwaukee Community Leaders is Rep Gwen Moore, our Congresswoman from Milwaukee (WI-4). She is a 10-term congresswoman, the first African American and second woman elected to Congress from Wisconsin. She shows us how she makes these Vegetarian Stuffed Peppers.

Vegetarian Stuffed Peppers

Cooking one food, a beany rice-and-cheese filling inside of another food (bell peppers) is easy. Bell peppers are already hollow, thus it is an edible bowl made for stuffing.

These vegetarian stuffed peppers are meatless but are full of flavor. This is a great way to indulge your craving for Mexican food. They’re taco-seasoned and full with black beans and your choice of cheese on top.

These peppers can be prepared in advance. Pre-cook the rice and prep the peppers. Or put them together, then cover and refrigerate for later use.

Mexican Vegetarian Stuffed Peppers

Many stuffed peppers are made with Italian seasonings, like the ones I grew up with. But this recipe utilizes Mexican flavors and the filling is so tasty, you could eat it as a side dish.

Make sure you slice the peppers in half from the stem end down through the base. Then, par-roast the halves until they soften. Then they are ready to be stuffed.

Roasted Stuffed peppers ready to eat

Vegetarian Stuffed Pepper

Vegetarian stuffed peppers, filled with a cheesy taco-seasoned, bean-and-rice mixture,
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Vegetarian
Servings: 4 people
Calories: 175kcal


  • No special equipment needed


  • 4 Large Bell Peppers cut in half through the stems
  • 1 onion diced
  • 7 oz box Goya Yellow Spanish Rice 2 boxes needed
  • 6 oz tomato paste
  • 2 oz garlic, chopped
  • 4 oz olive oil
  • 16 oz Black Beans rinse first
  • 16 oz Vegetable Broth
  • 12 oz Mexican Style or Monterey Jack Shredded Cheese
  • 1 tsp each of Salt Pepper, Cumin, Chili Powder, and Thyme
  • Chopped Cilantro or parsley for garnish


  • Preheat oven to 350
  • Cook the rice according to package directions
  • 1 oz of olive oil and a paper towel to oil the 9×13 baking pan.
  • Cut bell peppers in half.
    Roasted Peppers
  • Place them in the pan, then bake for 8 minutes.
  • Remove the peppers from the oven and set to the side.
  • Heat a medium saucepan.
    A little Olive Oil
  • Add 3 oz of olive oil, garlic, and onion to the pot.
    Adding onions to the pan
  • Sauté for 2 min or until the onions begin to golden brown.
  • Add the spices, including salt and pepper
  • Add tomato paste to the pot and stir for a minute.
    Tomato Paste added
  • Pour 2 cups of vegetable broth into the pot and stir.
    Adding Vegetable Stock
  • Allow to simmer for 1 to 2 minutes.
  • Add black beans and stir.
    Black Beans added for Stuffed Peppers
  • Add the cooked rice to the pot and fold into the mixture
    Rice added to sauce for stuffed peppers
  • When broth is absorbed, scoop the stuffing into the bell pepper halves.
    Roasted Stuffed peppers ready for oven
  • Cover the tops of bell peppers generously with cheese.
    Cheese on top of roasted stuffed peppers
  • Bake for 30-35 minutes, cheese will be crusted and the bell peppers will have great texture.
  • Garnish with chopped cilantro or parsley
    Roasted Stuffed peppers ready to eat



Serving: 1pepper | Calories: 175kcal | Carbohydrates: 24.7g | Protein: 5.3g | Fat: 5.2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.5g | Sodium: 224.5mg | Potassium: 399.1mg | Fiber: 5.6g | Sugar: 6.5g | Vitamin A: 289IU | Vitamin C: 155mg | Calcium: 55mg | Iron: 2.2mg
Tried this recipe?Let us know how it was!

Cooking With Milwaukee Community Leaders

I do a short interview with my gueststalk about their work in the community, and then cook something at our condo building. They pick whatever we will cook and I act as their sous chef. Here are some examples of “Cooking with Milwaukee Community Leaders” videos on YouTube: 

Milwaukee Mayor Cavalier Johnson – Copycat McDonald’s Breakfast Sandwiches  Video is at –

Ellen Gilligan, President, and CEO, Greater Milwaukee Foundation – Lemon Curd Tarts and Limoncello – Video is at –

Ricardo Diaz (Former Exec Director of UCC) Interview – Cuban Tostones and Plantains Recipe – Video is at –

Joanne Anton, Director of Giving, Herb Kohl Philanthropies Interview – Spanakopita Video is at –

Cecelia Gore, Executive Director Brewers Community Foundation –  Stetson Salad  Video is at –

Mark Mone, Chancellor, Univ or Wisconsin Milwaukee – Chicken Parmesan – Video is at –

David Crowley, Milwaukee County Exec – Chicken Parm Sandwiches and Roasted Broccoli – Video is at –

Brian Gotter, Major Gifts Officer MACC Fund – Sausage Gravy & Biscuits – Video is at –

Randy Bryant, Exec Director Ten Chimneys – Mango Gazpacho – Video is at –

Judge Derek Mosley, Director of Marquette Univ Law School – Stuffed, roasted red peppers – Video is at –

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If you like this recipe for Vegetarian Stuffed Pepper, then you should try our recipe for Shrimp and Grits.

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