Not-So-Stuffed Peppers: A Vegetarian Recipe

Use leftovers and common pantry items to make this delicious dish

By Charlotte Linde June 16, 2020

I had a few random leftovers on hand after a taco Tuesday night at our house and I needed to come up with a delicious way to use up a half a can of black beans, some chopped peppers, and cooked rice. Cooked rice is always hard to use up the next day — unless you plan to put it into a soup or casserole — which is what I did here. 

I ended up with a delicious recipe with Mexican flavors I'm calling not-so-stuffed peppers.

You really can mix up the vegetables and spices to your liking and it's such a forgiving recipe you can't mess it up.

Now get playing with ingredients and mix it up! 

Here is what I used:

Vegetarian Not-So-Stuffed Peppers



  • 2 cups cooked rice
  • 1/2 cup beans (we used black beans)
  • 1/2 cup chopped green olives (black would be good too!)
  • 1 cup chopped sweet peppers
  • 1/2 cup shredded cheese
  • 1/2 cup salsa
  • 2 tablespoons olive oil 
  • 3/4 cup vegetable stock (or any you have on hand)
  • 2 tablespoons Parmesan cheese
  • Salt and pepper to taste


  • 3 tablespoons olive oil
  • 4 tablespoons Parmesan cheese 
  • 1/2 cup bread crumbs (we used Panko)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley 
  • 1/2 tsp cumin
  • salt and pepper to taste

You can also use 2 tablespoons of taco seasoning in place of dried spices. 

Add cooked ground beef, cooked shredded chicken, cooked shrimp, or even cooked fish for more protein!


  1. Preheat oven to 350 degrees.
  2. In a large glass baking dish, mix all casserole ingredients together. 
  3. In a separate bowl, mix the dry topping ingredients together and sprinkle on top of the casserole.
  4. Drizzle olive oil evenly over the top.
  5. Put in the oven for 20-25 minutes or until heated through.


 Want to be part of our foodie family? 

Sign up to get EATS in your inbox once a month for free!