Why You’ll Love This Recipe
This vegetarian dish is a satisfying and flavorful alternative to traditional stuffed peppers. The combination of rice, black beans, and Mexican spices creates a hearty filling that’s perfectly complemented by the sweetness of the bell peppers. The melted cheese on top adds a delicious, gooey finish, making this dish irresistible. Whether you’re looking for a healthy dinner or a crowd-pleasing recipe, these stuffed peppers are an ideal choice.
Ingredients
- 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 to
- 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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water and 1 tablespoon of salt to a boil. Add the green bell peppers and cook for 3 to 4 minutes, until they are slightly softened. This will ensure that the peppers don’t become too crispy during baking.
- Drain the bell peppers and arrange them cut-side up in a 9×9-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 to 10 minutes.
- Transfer the cooked onion to a large bowl. Add cooked rice, black beans, and chili-style diced tomatoes to the bowl. Stir in chili powder, garlic salt, cumin, and ½ teaspoon of salt, mixing until well combined.
- Fold in 1 ½ cups of the Mexican cheese blend.
- Spoon the rice mixture evenly into the bell peppers, and then sprinkle the remaining cheese blend on top.
- Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and serve hot. Optionally, garnish with a dollop of sour cream for extra flavor.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Different Vegetables: You can mix in additional vegetables, such as corn, zucchini, or spinach, to the filling for added texture and flavor.
- Spicy Version: Add diced jalapeños or a few dashes of hot sauce to the rice mixture for some extra heat.
- Cheese Options: You can use a variety of cheeses such as cheddar, Monterey Jack, or a blend of your favorites to customize the flavor.
- Protein Addition: If you want to add more protein, try adding cooked quinoa, tofu, or a plant-based meat alternative.
- Grain-Free Option: You can substitute the rice with quinoa or cauliflower rice for a lower-carb version of this recipe.
Storage/Reheating
- Storing: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the peppers in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can microwave individual servings for 1-2 minutes until hot.
FAQs
Can I use a different color of bell pepper?
Yes, you can use any color bell pepper you prefer—red, yellow, or orange peppers all work great and will give the dish a slightly different flavor profile.
Can I make this dish ahead of time?
Yes, you can prepare the stuffed peppers in advance, cover them, and store them in the fridge for up to 1 day before baking. When you’re ready, just bake as directed.
Can I freeze the stuffed peppers?
Yes, you can freeze the unbaked stuffed peppers. After assembling, cover them tightly with foil and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as instructed.
Can I substitute the rice with another grain?
Absolutely! You can use quinoa, farro, or couscous instead of rice to give the dish a different texture or flavor.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You’ll need about 2 medium tomatoes, diced, to replace the canned chili-style diced tomatoes.
Can I use a different type of bean?
Yes, feel free to substitute black beans with kidney beans, pinto beans, or any other type of bean you like.
What can I use instead of sour cream?
For a dairy-free or vegan option, you can use dairy-free sour cream, plain Greek yogurt, or guacamole as a topping.
How can I make this dish spicier?
Add chopped jalapeños to the rice mixture or sprinkle chili flakes on top for an extra kick. You can also use a spicier salsa or hot sauce in the filling.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure the ingredients you use (like the chili-style diced tomatoes and spices) are certified gluten-free.
Can I use pre-cooked rice for this recipe?
Yes, you can use pre-cooked or leftover rice to save time. Just make sure it’s heated through before adding it to the filling.
Conclusion
These Mexican Vegetarian Stuffed Peppers are a hearty, flavorful, and customizable dish that’s perfect for a weeknight dinner or a crowd-pleasing meal. With their cheesy, spiced filling and tender bell pepper shell, they’re sure to become a family favorite. Serve with a dollop of sour cream and enjoy a delicious vegetarian meal packed with flavor!
Mexican Vegetarian Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Mexican Vegetarian Stuffed Peppers are a delicious, healthy, and easy-to-make dish. Packed with spiced rice, black beans, and tomatoes, these peppers are topped with melted cheese for a flavorful, satisfying meal. Perfect for a weeknight dinner or a crowd-pleasing vegetarian option.
Ingredients
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)
Instructions
-
Preheat the oven to 350°F (175°C).
-
Boil a large pot of water with 1 tablespoon salt. Add green bell peppers and cook for 3–4 minutes to slightly soften. Drain and arrange them cut-side up in a 9×9-inch baking dish.
-
Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5–10 minutes, until softened.
-
Transfer onion to a bowl, then add cooked rice, black beans, chili-style diced tomatoes, chili powder, garlic salt, cumin, and ½ teaspoon salt. Stir to combine.
-
Fold in 1 ½ cups of shredded Mexican cheese blend.
-
Stuff the bell peppers with the rice mixture and top with remaining cheese.
-
Bake for 30 minutes, until the cheese is melted and bubbly.
-
Serve hot, optionally garnished with sour cream.
Notes
You can use any color bell pepper (red, yellow, or orange) for a different flavor.
For extra heat, add diced jalapeños or hot sauce to the rice mixture.
Customize the cheese: use cheddar, Monterey Jack, or your favorite cheese blend.
For a gluten-free or lower-carb version, substitute rice with quinoa or cauliflower rice.
You can make the dish ahead of time and refrigerate for up to 1 day before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian, Mexican, Comfort Food
- Method: Stovetop, Baking
- Cuisine: Mexican
