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
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Preheat the oven to 350°F (175°C).
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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.
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Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5–10 minutes, until softened.
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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.
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Fold in 1 ½ cups of shredded Mexican cheese blend.
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Stuff the bell peppers with the rice mixture and top with remaining cheese.
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Bake for 30 minutes, until the cheese is melted and bubbly.
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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
