Vegetarian Mexican Stuffed Peppers
Bursting with bold flavors and wholesome ingredients, these Vegetarian Mexican Stuffed Peppers deliver a vibrant, satisfying meal that’s perfect for both weeknight dinners and special occasions. Sweet bell peppers are hollowed and generously packed with a zesty filling of tender rice, hearty black beans, sweet corn, and tangy diced tomatoes—all seasoned with classic Mexican spices like cumin, chili powder, and paprika. Topped with a blanket of melty cheese and baked to perfection, these peppers offer a delightful mix of textures and savory goodness. Serve them with optional garnishes like cool sour cream, creamy avocado slices, and a sprinkle of fresh cilantro for a dish that’s as visually appealing as it is delicious. Ready in under an hour and naturally vegetarian, this recipe is a flavorful, wholesome crowd-pleaser that’s easy to customize to your tastes.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1.5 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes, drained
- 1 cup shredded cheddar or Mexican blend cheese
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup sour cream (optional, for serving)
- 1 whole avocado slices (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice off the tops of the bell peppers and remove the seeds and membranes. Set the hollowed peppers aside, and reserve the tops if desired for presentation.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine and cook for 3-5 minutes until heated through.
Remove the skillet from the heat and stir in the cooked rice, lime juice, and cilantro. Mix well to ensure the filling is evenly seasoned.
Lightly grease a baking dish large enough to hold the bell peppers upright. Place the hollowed peppers in the dish.
Scoop the rice and bean mixture into each bell pepper, packing it gently to fill them completely.
Sprinkle shredded cheese generously over the top of each stuffed pepper.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
Carefully remove the peppers from the oven and let them rest for 5 minutes before serving.
Serve the stuffed peppers warm, optionally garnished with sour cream, avocado slices, and additional fresh cilantro.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 64.7 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1300 mg | 100% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5108 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
