Vegetarian Stuffed Pepper Boats With Black Beans and Avocado Crema

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 pepper boats)
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 large bell peppers, halved lengthwise
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 1/2 cups cooked rice (white or brown)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned/drained)
• 1 cup diced tomatoes (fresh) or 1 (14.5 oz) can diced tomatoes, drained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp lime juice, divided
• 1 1/2 cups shredded Monterey Jack or cheddar (or 1 batch cashew “cheese”)
• 1 ripe avocado
• 1/3 cup plain Greek yogurt or sour cream (or unsweetened vegan yogurt)
• 2–3 tbsp water (to thin crema)
• 1/2 cup chopped cilantro

Do This

• 1. Heat oven to 425°F (220°C). Place pepper halves on a sheet pan, drizzle with 1 tbsp oil, roast 10 minutes.
• 2. Sauté onion in 1 tbsp oil 5 minutes; add garlic 30 seconds.
• 3. Stir in rice, beans, corn, tomatoes, spices, salt, pepper, and 1 tbsp lime juice; heat 2–3 minutes.
• 4. Flip peppers cut-side up; fill with rice mixture and top with cheese.
• 5. Bake 12–15 minutes until peppers are tender and cheese is melted.
• 6. Blend avocado crema (avocado, yogurt, 1 tbsp lime, water, salt).
• 7. Top with crema and cilantro; serve hot.

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Why You’ll Love This Recipe

• Hearty and satisfying: fluffy rice, black beans, and melty cheese in every bite.
• Weeknight-friendly: straightforward steps and pantry staples.
• Customizable heat and toppings (plus an easy dairy-free “cheese” option).
• Great for meal prep: leftovers reheat beautifully for lunches.

Grocery List

• Produce: 4 large bell peppers, 1 small yellow onion, 1 avocado, 3 garlic cloves, 1 lime, cilantro (optional: jalapeño)
• Dairy: 1 1/2 cups shredded Monterey Jack or cheddar, plain Greek yogurt or sour cream (or vegan alternatives)
• Pantry: rice, black beans (15 oz can), corn, diced tomatoes, olive oil, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper

Full Ingredients

For the Pepper Boats

• 4 large bell peppers (any color), halved lengthwise and seeds removed
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 2 1/2 cups cooked rice (from about 1 cup dry rice), white or brown
• 1 (15 oz / 425 g) can black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
• 1 cup diced tomatoes (fresh) or 1 (14.5 oz / 411 g) can diced tomatoes, well-drained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice, divided

Cheese Topping (Choose One)

• Option A (classic): 1 1/2 cups (about 6 oz / 170 g) shredded Monterey Jack, cheddar, or a blend

Option B (cashew “cheese,” dairy-free)

• 1 cup (140 g) raw cashews, soaked in hot water 15 minutes, then drained
• 1/2 cup (120 ml) water
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika

Avocado Crema + Finish

• 1 ripe avocado
• 1/3 cup (80 g) plain Greek yogurt or sour cream (or unsweetened vegan yogurt)
• 1 tbsp fresh lime juice (from the lime above)
• 2–3 tbsp water, to thin as needed
• 1/4 tsp kosher salt, plus more to taste
• 1/2 cup chopped fresh cilantro

Step-by-Step Instructions

Step 1: Heat the oven and prep the peppers

Arrange a rack in the middle of the oven and preheat to 425°F (220°C). Line a large sheet pan with parchment paper (optional, but it makes cleanup easier).

Cut the bell peppers in half lengthwise. Remove stems, seeds, and white ribs. Place pepper halves on the sheet pan, cut-side down, and drizzle with 1 tbsp olive oil. Use your hands or a brush to coat the pepper skins lightly.

Step 2: Roast the peppers to start softening

Roast the peppers for 10 minutes. This head start helps them become tender without overcooking the filling later.

While they roast, you’ll make the filling.

Step 3: Sauté onion and garlic for a flavorful base

Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds (keep it moving so it doesn’t brown).

Step 4: Build the spiced rice, bean, and corn filling

To the skillet, add the cooked rice, black beans, corn, and diced tomatoes. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

Stir well and cook until everything is hot and evenly seasoned, about 2–3 minutes. Turn off the heat and stir in 1 tbsp lime juice. Taste and add more salt if needed.

Step 5: Fill the pepper boats and add cheese

Remove the peppers from the oven. Carefully flip them cut-side up (tongs help). Spoon the filling into each pepper half, pressing gently so you can fit a generous amount.

Top each pepper boat with shredded cheese (about 3 tbsp per half for 8 halves). If using cashew “cheese,” spoon a thick drizzle over each pepper instead of shredded cheese.

Step 6: Bake until tender and melty

Return the sheet pan to the oven and bake until the peppers are tender and the cheese is fully melted, 12–15 minutes.

If you want more browning on dairy cheese, broil on High for 1–2 minutes at the end. Keep a close eye on it so it doesn’t burn.

Step 7: Make avocado crema and finish

While the peppers bake, make the crema. In a blender or food processor, combine the avocado, yogurt (or sour cream), remaining 1 tbsp lime juice, 2 tbsp water, and 1/4 tsp salt. Blend until smooth, adding up to 1 more tbsp water if needed for a drizzleable consistency. Taste and adjust salt and lime.

Serve the pepper boats hot, topped with avocado crema and a generous sprinkle of chopped cilantro.

Pro Tips

• Drain tomatoes well: Excess liquid can make the filling watery. If using canned diced tomatoes, drain in a fine-mesh strainer for 2–3 minutes.
• Pack the filling: Press the rice mixture into each pepper half so you get tall, satisfying “boats” that hold together.
• Make rice ahead: Day-old rice works perfectly and makes the filling faster (and a bit less sticky).
• Control the heat: Use mild chili powder for kid-friendly peppers, or add 1/4–1/2 tsp cayenne for extra kick.
• For cashew “cheese” success: Blend until completely smooth. If your blender struggles, soak cashews for 30 minutes (or overnight in the fridge), then drain.

Variations

• Southwest veggie boost: Add 1 cup diced zucchini or sliced mushrooms with the onion; sauté 5–7 minutes until softened.
• Extra saucy: Stir 1/2 cup enchilada sauce into the filling, then spoon a little over the top before baking.
• Different grains: Swap the rice for 2 1/2 cups cooked quinoa, farro, or brown rice blend (same bake time).

Storage & Make-Ahead

Refrigerate: Store cooled pepper boats in an airtight container for up to 4 days. Store avocado crema separately if possible (it stays best for 1–2 days; press plastic wrap directly onto the surface to slow browning).

Reheat: Warm pepper boats in a 375°F (190°C) oven for 12–15 minutes or microwave on medium power in 60-second bursts until hot. Add crema and cilantro after reheating.

Make-ahead: You can prep the filling up to 2 days ahead and refrigerate. When ready, roast peppers, fill, top with cheese, and bake as directed (add 2–3 minutes if filling is cold).

Nutrition (per serving)

Approximate, calculated using dairy cheese and Greek yogurt; values will vary by brands and substitutions. Per serving (2 pepper halves): ~520 calories, 18 g protein, 66 g carbs, 22 g fat, 14 g fiber, ~980 mg sodium.