Protein-Packed Vegetarian Stuffed Peppers

One of the things I get most excited about at the farmers market in the summertime is bell peppers. Unlike the odorless ones we find in the supermarket year-round, local and seasonal bell peppers are bursting with flavor and fragrance. I can smell them from several stalls away, and my eyes light up as soon as I spot the rainbow-colored mounds.

These protein-packed vegetarian stuffed peppers are a delicious way to showcase seasonal bell peppers. They’re weeknight-friendly, made mostly with pantry staples, and feature the Latin flavors of cumin, cilantro, and lime.

The filling for these peppers starts with brown rice and black beans, both of which are rich in protein. Brown rice is a healthier alternative to white because it’s less processed and has all its edible parts still attached (read: more nutrients!). The bran and germ of rice grains, which are removed from whole brown rice to make white rice, house fiber, vitamins, and minerals.

Black beans are an amazing source of plant-based protein. One cup of black beans contains about 15 grams of protein, which is slightly more than what’s found in two eggs. If you don’t have black beans on hand, feel free to substitute with pinto beans.

I prefer halving the bell peppers lengthwise, rather than leaving them whole and slicing off the tops, because I find they fit more filling this way and it also creates more surface area for cheese. If you have leftover filling, you can use it to make a burrito or quesadilla, or enjoy it by itself in a bowl, topped with avocado and extra cilantro.

These stuffed peppers are best served warm from the oven, topped with sour cream, cilantro, and a fresh squeeze of lime. To make these vegan, simply skip the cheese and serve the cooked peppers with a sprinkle of nutritional yeast and guacamole instead.