Vegetarian Mexican Inspired Stuffed Peppers Recipe

Vegetarian Mexican Inspired Stuffed Peppers Recipes

  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins 


Original recipe makes 4 stuffed peppers

  •  1 tablespoon salt
  •  4 large green bell peppers - tops, seeds, and membranes removed
  •  1 tablespoon olive oil
  •  1/2 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
  •  1/2 teaspoon ground cumin
  •  1/2 teaspoon salt
  •  1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
  4. Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
  5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
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