Easy Vegetarian Stuffed Peppers for Two

Looking for an easy, satisfying dinner without ending up with days of leftovers? Tammy’s stuffed peppers are perfectly portioned for two and packed with rice, black beans, corn, enchilada sauce, and plenty of flavor.

This simple recipe is naturally vegetarian and gluten-free when made with certified gluten-free ingredients. It’s a great weeknight meal that comes together with pantry staples and just a little prep.

Stuffed Peppers (GF) (V)

Serves: 2
Prep Time: About 15 minutes
Cook Time: 40 minutes
Oven Temperature: 350°F

Ingredients

• 2 large bell peppers, any color, tops cut off and cores removed
• ½ cup cooked rice
• ¾ cup black beans, drained and rinsed (about half of a 15-ounce can)
• ½ cup corn, canned or frozen
• ¼ cup onion, diced
• 1 clove garlic, minced
• 1½ teaspoons chili powder
• ¼ teaspoon cumin
• ½ cup enchilada sauce, divided
• ½ cup shredded cheese or your favorite plant-based alternative
• A small amount of oil for sautéing

Instructions

1. Preheat and prep the peppers.
Preheat your oven to 350°F. Cut the tops from the bell peppers and remove the seeds and cores. Choose a small baking dish, such as an 8x8-inch pan or loaf pan, that will help keep the peppers standing upright.

2. Sauté the onion and garlic.
Heat a small amount of oil in a skillet over medium heat. Add the diced onion and minced garlic and cook for 2 to 3 minutes, until softened and fragrant.

3. Make the filling.
Add the cooked rice, black beans, corn, chili powder, and cumin to the skillet. Pour in ¼ cup of the enchilada sauce and stir until everything is combined and warmed through.

4. Stuff the peppers.
Spoon the rice and bean mixture into each bell pepper, gently packing the filling in as you go.

5. Add the remaining sauce.
Pour the remaining ¼ cup of enchilada sauce into the bottom of your baking dish. Place the stuffed peppers upright in the sauce.

6. Bake until tender.
Cover the baking dish tightly with foil and bake for 35 minutes, or until the peppers have softened to your liking.

7. Add the cheese.
Remove the foil and sprinkle the shredded cheese over the top of each pepper. Return the dish to the oven uncovered for another 5 minutes, or until the cheese is melted and bubbly.

A Simple Dinner for Two

These stuffed peppers prove that a smaller recipe doesn’t have to mean less flavor. The combination of hearty black beans, rice, corn, warm spices, and enchilada sauce makes them filling enough for dinner without requiring a long ingredient list.

Serve them straight from the oven with a little extra enchilada sauce, avocado, sour cream, cilantro, or your favorite toppings.

Tammy’s Tip: Have a little filling left over? Save it for a quick burrito bowl or quesadilla the next day.