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  • Stephanie Wharton

Veggie Stuffed Peppers

By: Stephanie Wharton

Really easy meal prep dinner that lasts all week. This dish is also great at using up any leftover veggies.


  • ⅓ cup minced scallion

  • 1 clove garlic, minced

  • 1 tbsp oil

  • 2 tomatoes, chopped

  • 1 jalapeño pepper, seeded and thinly sliced

  • 2 tbsp minced fresh parsley, plus more for topping

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 2 cups canned corn

  • 1 cup canned black beans

  • 4-5 large bell peppers

  • 2 cups cooked rice

  • Mozzarella cheese for topping


  1. Preheat oven to 350º.

  2. In a large skillet, cook the scallions and garlic in the oil until soft, about 4 minutes. Add the tomatoes, jalapeño peppers, parsley, oregano, and cumin.

  3. Cook, stirring frequently, until the tomatoes are soft and the mixture has thickened, about 10 minutes.

  4. Add the corn and beans, partially cover, and simmer about 8 minutes. Mix the rice into the skillet alongside the other cooked veggies. Keep warm over very low heat.

  5. Cut about ½ inch off the top of each pepper and cut lengthwise. Discard the seeds. Steam the whole peppers until tender.

  6. Line up the peppers in a deep casserole dish. Divide the stuffing among the peppers and sprinkle with mozzarella cheese.

  7. Bake for about 10 minutes until cheese has melted. Remove from oven and sprinkle with remaining fresh parsley. Enjoy!


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