Mexican Vegetarian Stuffed Peppers Recipe

Name: Mexican Vegetarian Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon salt; 4 large green bell peppers - tops, seeds, and membranes removed; 1 tablespoon olive oil; 0.5 cup chopped onion; 2 cups cooked rice; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can chili-style diced tomatoes; 1 teaspoon chili powder; 1 teaspoon garlic salt; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Cook Time: 40 minutes

Stuffed Bell Peppers with Rice and Black Beans

Ingredients

1 tablespoon salt
4 large green bell peppers (tops, seeds, and membranes removed)
1 tablespoon olive oil
cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
teaspoon ground cumin
teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento Authentic Mexican)

Directions

Preheat the oven to 350F (175C).
Bring a large pot of water and 1 tablespoon salt to a boil. Add the green bell peppers and cook for 3 to 4 minutes, just until they begin to soften. This step ensures the peppers dont become too crispy during baking.
Drain the peppers and arrange them cut-side up in a 9x9-inch baking dish.
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 to 10 minutes until softened and translucent.
Transfer the cooked onion to a large bowl. Add the cooked rice, black beans, and diced tomatoes. Stir in chili powder, garlic salt, cumin, and teaspoon of salt until everything is well combined.
Fold in 1 cups of the shredded Mexican cheese blend, mixing gently to incorporate.
Spoon the rice and bean mixture evenly into the bell peppers. Top with the remaining cheese blend.
Bake the stuffed peppers in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.

Cooks Note

For a variation, feel free to add corn or other vegetables, or switch to different canned tomato varieties to suit your taste.

Nutrition Facts (per serving)

Calories: 509
Total Fat: 23g (29% Daily Value)
Saturated Fat: 14g (68% Daily Value)
Cholesterol: 55mg (18% Daily Value)
Sodium: 1964mg (85% Daily Value)
Total Carbohydrate: 56g (20% Daily Value)
Dietary Fiber: 12g (43% Daily Value)
Protein: 24g (48% Daily Value)
Vitamin C: 143mg (159% Daily Value)
Calcium: 458mg (35% Daily Value)
Iron: 4mg (23% Daily Value)
Potassium: 845mg (18% Daily Value)

Mexican Vegetarian Stuffed Peppers Recipe

History and Origins

The stuffed pepper is a dish with a long history, and variations of it can be found in many cultures worldwide. The Mexican version of stuffed peppers, known for its use of spices like cumin and chili powder, reflects the vibrant and bold flavors that are characteristic of Mexican cuisine. Traditionally, Mexican stuffed peppers are made with various fillings such as beans, rice, cheese, and tomatoes, often combined with local herbs and spices.

Mexican cuisine itself is a fusion of indigenous Mesoamerican foods and Spanish influences, dating back to the arrival of the Spanish in the 16th century. As such, dishes like stuffed peppers have evolved over time, incorporating ingredients such as beans, corn, and cheese staples of Mexican kitchens.

Regional Variations

In Mexico, the preparation of stuffed peppers can vary greatly by region. For example, in northern Mexico, where beef and dairy are more prominent in the diet, stuffed peppers are often filled with ground beef, cheese, and rice. In contrast, in the southern states, especially Oaxaca and Puebla, the filling might include ingredients like mole, vegetables, and local herbs.

Vegetarian versions of stuffed peppers, such as this recipe, have become increasingly popular in Mexico due to the growing trend of plant-based diets and a focus on fresh, healthy ingredients. The vegetarian version with black beans, rice, and cheese is a perfect representation of the balance between indigenous Mexican foods and modern vegetarian preferences.

Differences from Similar Dishes

While stuffed peppers can be found in many cuisines, the Mexican variation stands out for its use of distinctive Mexican ingredients like chili powder, cumin, and Mexican cheese. In comparison to European-style stuffed peppers, which may include a more simplistic filling of rice or meat, Mexican stuffed peppers often incorporate a mixture of beans, tomatoes, and spices that give the dish its signature rich and zesty flavor.

Additionally, many stuffed pepper recipes from other regions may focus more on meat-based fillings, while the Mexican version provides a satisfying vegetarian option. This version showcases how adaptable Mexican cuisine is, able to cater to diverse dietary needs while maintaining its authentic, flavorful appeal.

Where It's Usually Served

Mexican vegetarian stuffed peppers are a popular dish for both casual home meals and festive occasions. They are often served as a main dish at dinner parties, family gatherings, or celebrations such as Cinco de Mayo. This dish pairs wonderfully with traditional Mexican sides like guacamole, salsa, or a fresh corn salad.

In restaurants, particularly those specializing in vegetarian or plant-based Mexican cuisine, this dish might be found on the menu as a hearty, satisfying option. The combination of rice, beans, and cheese makes it a great choice for vegetarians and meat-eaters alike, providing a balance of protein and fiber with a burst of flavor from the spices.

Interesting Facts

Did you know that the bell pepper, a key ingredient in this dish, was originally cultivated in Central and South America long before European explorers introduced it to the rest of the world? The bell pepper, along with chili peppers, is one of the most versatile ingredients in Mexican cuisine and is used in a variety of dishes, from sauces to salsas to stews.

Another interesting fact is that the use of cheese in Mexican stuffed peppers reflects the country's long history of dairy farming, which was introduced by the Spanish. Mexican cheese, particularly varieties like queso fresco and Oaxaca cheese, are perfect for melting over stuffed peppers, adding a creamy texture and balancing the heat of the spices.

Vegetarian stuffed peppers are also a great example of how Mexican cuisine can easily adapt to modern dietary trends. Many people today are looking for ways to reduce meat consumption without sacrificing flavor, and this dish is an excellent representation of how Mexican flavors can thrive in plant-based forms.

FAQ about Mexican Vegetarian Stuffed Peppers Recipe

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the peppers have cooled down completely before refrigerating them. If you want to store them for a longer period, you can freeze them. Wrap each pepper tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Yes, you can prepare the stuffed peppers ahead of time. After assembling them, cover the dish with plastic wrap or foil and refrigerate for up to 24 hours before baking. If you're freezing them, follow the freezing instructions, and bake directly from frozen or after thawing in the refrigerator overnight.

Yes, you can use different cheeses depending on your preference. Some great alternatives include cheddar, Monterey Jack, or even vegan cheese if you're looking for a dairy-free option. Feel free to experiment with different combinations to find your favorite.

Absolutely! You can substitute the rice with quinoa, riced cauliflower, couscous, or even a mix of other grains like farro or barley. If you're looking for a low-carb version, cauliflower rice is a great choice.

To make the peppers spicier, you can add chopped jalapeños, serrano peppers, or even a dash of hot sauce to the filling. For extra heat, try using spicy diced tomatoes or chili powder with a higher Scoville rating. Adjust the spice level according to your taste.

Yes, you can substitute the black beans with other types of beans such as pinto beans, kidney beans, or chickpeas. Just make sure to drain and rinse them before using them in the filling.

These stuffed peppers pair wonderfully with a side of guacamole, salsa, or a simple green salad. You can also serve them with Mexican rice or a side of cornbread for a more filling meal.

Yes, this recipe is naturally gluten-free as long as you ensure that the ingredients you use, like the cheese and canned tomatoes, are free from gluten. Some cheese blends might contain gluten, so double-check the labels if you need it to be entirely gluten-free.

To make this recipe vegan, you can substitute the cheese with a dairy-free or vegan cheese alternative. Also, instead of using sour cream or other dairy toppings, you can use a vegan sour cream or simply top with avocado slices.

To reheat stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil to prevent drying out. Heat for about 15-20 minutes, or until heated through. Alternatively, you can reheat them in the microwave for 2-3 minutes, depending on your microwave's power.

Comments

Christen52

10/06/2025 01:52:54 PM

So...I went a little rogue on this recipe. I did the peppers as instructed, but then I sautéed the beans, onions, cumin, actual garlic (3 cloves), a serrano pepper and got those flavors married while the (brown) rice was cooking. I took off the bean mixture after 10 min or so/when the onions were translucent, added some frozen corn and some shredded cheese (habanero cheddar) and waited on the rice. Had a beer. Waited on the rice to finish Mixed it all up, topped it with the cheese and threw it in the oven. DELICIOUS

KMoreno

01/06/2020 04:15:16 AM

This was 5 stars with my changes, as copied from other users. I baked the peppers at 350 for 15 minutes and this was a game-changer. It mellowed out the flavor and softened them up for my family who doesn't love peppers as much. I used a clove of garlic with the onion, used brown rice, increased cumin to 1 tsp, and instead of the can of tomato sauce, I had some leftover Aldi brand spaghetti sauce and put at least a 1/2 cup in the rice mixture and more on top before baking. This sweetened it up a bit, but it was so yummy. I've made several variations of stuffed peppers and this so far was the family's favorite!

Annie

12/09/2023 02:26:42 AM

These were awesome! Added about 1.5 cups of finely diced mushrooms, and 1 cup of corn. Used well-soaked wild rice (pressure cooked) and red onion. Added an extra sprinkle of dried chilis to the top for some extra spice. Used 4 large green peppers and halved them. Opted for 5% Greek yogurt instead of sour cream. Had extra stuffing (expected) since I added so much "extra" and made air-fried vegetarian southwest egg rolls with the remainder.

Fair

02/13/2019 12:45:08 PM

I like them and so does my 9 year old. I did add garlic in with the onions. I also added shrimp in on another batch. Because I had a hard time getting mine to stand on their own, I used my muffin pan and that worked out great. Because the first time I made it I had so much rice mixture left over, I put the rest of it in soft shells. Kids really liked that too. I’ve made this twice already and it will be a regular in my house.

Jenny Schutt

08/07/2024 02:24:40 AM

Goodness, this was the best, most savory pepper stuffing I’ve ever made! I used plain diced tomatoes and added 2 chopped chipotle peppers in adobo sauce plus a bit of sauce from the can. Veggie meat due to vegetarians! I microwaved the peppers to soften them a bit and put the hot mixture in the peppers, then microwaved them 4 more minutes. Even without using the oven, they turned out great!

Carolyn Mazzella

05/04/2019 06:20:11 PM

Loved this recipe! I subbed the chili diced tomatoes for a can of just regular diced tomatoes and I subbed the rice for one bag of Uncle Ben’s quinoa and brown rice bag. Oh, and to save time in the oven. After I drained the pot with the peppers in it I used that pot for all the remaining ingredients (minus cheese) and cooked. Added cheese then stuffed the peppers . Oven only took 15 minutes or so to melt the cheese.

moskigirl

05/17/2021 03:57:37 PM

Excellent recipe, I’ll make this frequently! I substituted riced cauliflower for the rice, and used Rotel Hot Habanero tomatoes, plus 1-1/2 cups of no salt tomato sauce to the recipe. I left out the added salt, but may add some next time to bring out the tomato flavor a bit more. As others said, this makes quite a bit of filling! I’ll use the extra in low-carb tortillas. Only 6 points on WW! This would also be yummy with some ground chicken breast added in for extra protein.

Samantha Green

01/02/2020 04:34:14 PM

I added 2tsp. crushed red pepper, 1 tsp. Creole seasoning, and in place of the garlic salt I used 1rsp. salt and 3 cloves of garlic. I also added a small handful of frozen corn. I then sautéd the onion, added the garlic, then added the spices and remaining ingredients. I put half the cheese in the mixture, and the remainder on top of the peppers.

LLP

06/24/2021 06:44:11 PM

These are awesome, I baked my red bell pepper in the oven 1st rather than boiling it and I also added smoked pepperika and tapped it with cheddar cheese. it was incredible!

Elizabeth Wohler Stowe

07/21/2020 04:00:35 PM

This is fabulous! I hate to make adjustments the first time I make something because I then question how accurate my review is but, based on several reviews, I made a few adjustments (some out of necessity & some because of personal preference) but I think this recipe is foolproof. It will become a regular in our house. So, based on previous reviews, I made the following changes: 1) I used quinoa instead of rice to add more protein; 2) I pre-baked the peppers instead of boiling them since that was easier (350-degrees for 15-20 minutes); 3) Sautéed the onions & 3 cloves of garlic instead of garlic salt because I prefer real garlic; 4) Couldn't find tomatoes w/chili in store so used plain petite cut tomatoes and added a bit more chili powder and 1/2 jar of salsa. I wanted to make 6 servings instead of 4 so made more Quinoa thinking I would need it. No! I only needed 2 C of quinoa & the half jar of salsa and I had enough for 7 or 8 peppers. I use the extra to as a rolled tortilla for a quick and easy lunch. This is fantastic! Thank you for sharing.

ElfinMelon6172

08/15/2024 12:41:45 AM

I roasted the peppers instead of boiling them. I also added a can of corn, drained. Both my daughter and I loved the recipe.

Alan

07/31/2025 02:42:03 PM

Minor changes, added more fresh garlic and chives and dill

JollyBrew9004

06/03/2025 09:33:06 PM

I altered the filling recipe since I dislike rice in my stuffed peppers. I used a can of corn, a can of black beans, 2 cans of Rotel tomatoes and chiles, the tops of the peppers chopped up, fresh cilantro, fresh green onion, and vegan meat crumbles. I used non-dairy cheese in the mix and on top. I roasted the peppers as the oven preheated, then filled them and topped with cheese when the oven was hot. Baked for 30 minutes and had some corn bread on the side.

HeartyRye1606

05/05/2025 10:57:30 PM

I loved this dish. Made it for my vegetarian daughter and her and her husband thought it was great. Loved the flavor!!! It filled 4 large sized peppers. I used a red, green, yellow, and orange pepper. The only think I didn't do was boil the peppers. Cooked for 35 minutes and it turned out great!!! Definitely will make again.

Emily Collins

04/18/2025 06:19:50 PM

Tasted even better than I hoped.

MerryBeer5050

01/07/2025 12:59:56 AM

The flavors were great. This was easy and fast to put together after work. I tried yellow, orange and red peppers along with green peppers. My son really liked the variety of peppers. There was leftover stuffing so I used it for warm taco bowls, just added lettuce, veggies and avocado.

Joyce Flores

12/29/2024 07:51:22 PM

Tasted even better the next day.

StrongPeach8263

11/27/2024 08:39:52 PM

I make this pepper in a casserole style! Instead of stuffing the peppers, i stuff the filling with the peppers, it's very delicious and i've been making it that way for years, it feeds more mouths.

Christopher Jackson

09/09/2024 09:55:29 PM

I think I finally found a recipe I can stick with.

ElfinMelon6172

08/15/2024 12:41:45 AM

I roasted the peppers instead of boiling them. I also added a can of corn, drained. Both my daughter and I loved the recipe.

Cook Time: 15 minutes

Mexican Vegetarian Stuffed Peppers Recipe