Vegetarian Mexican Inspired Stuffed Peppers

Vegetarian Mexican Inspired Stuffed Peppers


"I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). 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."
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55 m servings 509 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 3756 mg
  • 150%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium for the salt used in boiling the peppers. The actual amount of salt consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 169
  1. 226 Ratings

Most helpful positive review

So...I went a little rogue on this recipe. I did the peppers as instructed, but then I sautéed the beans, onions, cumin, actual garlic (3 cloves), a serrano pepper and got those flavors marrie...

Most helpful critical review

The flavor was good but the stuffing came out a little dry. Next time I'll be adding a can of tomato soup and maybe some corn.

Most helpful
Most positive
Least positive

So...I went a little rogue on this recipe. I did the peppers as instructed, but then I sautéed the beans, onions, cumin, actual garlic (3 cloves), a serrano pepper and got those flavors marrie...

SOOO good!!! I did as another reviewer suggested and baked the green bell peppers (I used 8 peppers) for 10 minutes at 250 instead of boiling, as I didn't want them to lose their flavor. They we...

This was great! I added quorn grounds that I sauteed with the onion and some South African smoke seasoning blend because I have to pacify my husband with faux meat on vegetarian nights but other...

My husband and I recently started eating almost exclusively vegetarian meals, and this was first on our list. It was very good. We love spicy, but the kids wouldn't eat it, because the Mexican c...

Tasty and Easy! I made a few of substitutions, but stuck with the same basic recipe. 1) Instead of boiling, after cutting the peppers, I put them in the toaster oven on 'bake' at 250ish degree...

I made it as written the first time I made it. It was good, but as the other reviewers said, the peppers were a little bland and the rice mixture was too dry. So next time, instead of boiling th...

I made this but added 3 cloves real garlic, hot chilies instead of green chilies. I used brown rice and pigeon peas. I used 2 tsp chili powder too. They were just fabulous!!

Excellent base recipe. Have made it as is, and great, but have also used it without the beans (try to reduce the protein due to kidney problems), and have also added corn, used homemade salsa i...

Pretty good. The rice mixture is very flavorful and could stand alone. The green bell pepper bowl was virtually flavorless as the stuffing infused little or no flavor into the bell peppers and b...

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