Vegetarian Mexican Inspired Stuffed Peppers


This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
4 stuffed peppers
High angle looking at a casserole dish of four vegetarian Mexican inspired stuffed peppers.

Dotdash Meredith Food Studios


  • 1 tablespoon salt

  • 4 large green bell peppers - tops, seeds, and membranes removed

  • 1 tablespoon olive oil

  • ½ 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

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

  • 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes.

  3. Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.

    Overhead of four green bell peppers with their tops cut off and resting in a baking dish.

    Dotdash Meredith Food Studios

  4. Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

  5. Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.

    Overhead of rice, black beans, tomatoes, chili powder, garlic salt, and cumin being cooked and stirred together in a pot.

    Dotdash Meredith Food Studios

    Overhead of shredded cheese being added to a rice and tomato mixture as it cooks in a pot.

    Dotdash Meredith Food Studios

  6. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

    Overhead of a cheese and rice mixture being spooned into four green bell peppers as they rest in a baking dish.

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Nutrition Facts (per serving)

509 Calories
23g Fat
56g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 509
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 68%
Cholesterol 55mg 18%
Sodium 1964mg 85%
Total Carbohydrate 56g 20%
Dietary Fiber 12g 43%
Protein 24g
Vitamin C 143mg 715%
Calcium 458mg 35%
Iron 4mg 23%
Potassium 845mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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