This delicious Mexican stuffed peppers recipe is vegetarian - full of rice, beans, salsa and melted creamy cheese. Our vegetarian stuffed peppers are hearty and wholesome enough to make a full meal for lunch or dinner.
These meatless stuffed peppers are seasoned with flavorful Mexican spices, filled with a stuffing of rice and beans, then baked in the oven to create a lovely and comforting dinner. We consider these kid-friendly stuffed peppers because they don't include any spicy or intense ingredients and are great for kids who don't enjoy the texture of meat.
Although, we do love all sorts of Mexican recipes, with or without meat. Cheesy quesadillas and beef fried tacos are two of our favorite quick and easy meals that you should try next.
Ingredients
To make our vegetarian stuffed peppers with rice and beans you need:
- Prepared rice: for the most flavorful stuffed peppers, use cooked Spanish rice or yellow rice. Mahatma seasoned yellow rice is my favorite. You can also make Spanish rice in your pressure cooker and use that.
- Green bell peppers: or use a combination of red, yellow, orange and green bell peppers.
- Black beans: a can of cooked black beans, drained and rinsed.
- Salsa: any type! Mild, medium or hot salsa depending on your preference.
- Shredded cheese: a combination of shredded mozzarella, yellow cheddar and Oaxaca cheeses give the best taste. You can use other types as well, such as melting quesadilla cheese, Mexican cheese blend, Colby Jack and Monterey Jack cheese.
- Taco seasoning: a small amount of taco seasoning gives an extra kick of flavor.
Step-By-Step Instructions
STEP 1: In a large mixing bowl, combine the cooked yellow rice, black beans, salsa and taco seasoning. Mix in half of each type of cheese (1 cup total cheese). Stir well to mix thoroughly.
STEP 2: Slice the tops off the bell peppers and remove the inside seeds and membranes. Wash, dry and rub the outsides with olive oil. Arrange in the casserole dish.
STEP 3: Fill each pepper to the top with the rice and bean mixture. Sprinkle the remaining cheese on top.
STEP 4: Pour about ½ cup of water into the bottom of the casserole dish. Cover the filled peppers with tented foil. *Do not let the foil touch the top of the peppers or the cheese will stick to it.
STEP 5: Bake at 350 degrees Fahrenheit for 30 minutes covered in foil. Remove the foil and continue cooking for 15-20 minutes or until the cheese melts fully. Remove from the oven and sprinkle torn cilantro on top.
Tips From The Chef
- For softer peppers, parboil them before stuffing and baking.
- You can make these as cheesy as you'd like by adding extra shredded cheese to the stuffing or the tops of the peppers.
- For a fun variation or as a finger food for parties, use mini bell peppers.
Serving Suggestions
While these meatless stuffed peppers make a balanced meal full of grains and vegetables, plus hearty beans for additional protein and fiber, here are some side dishes that compliment them:
- broccoli fritters
- frozen onion rings
- steamed broccoli
- seasoned cauliflower
- buttery carrots
- chicken taco soup
Recipe FAQs
You can parboil bell peppers prior to stuffing and baking them if you'd prefer the peppers to turn out soft. For crispier peppers, you do not need to boil them.
Keep stuffed peppers in an airtight container in the fridge for up to 5 days. Warm in the microwave or the oven.
Yes! Stuffed peppers can be frozen when stored in a freezer safe container for up to 6 months. Thaw in the fridge overnight before reheating in the microwave or oven.
Recipe
Vegetarian Stuffed Peppers
Equipment
Ingredients
- 6 large green bell peppers
- 1 can black beans, 15 oz, drained and rinsed
- 3 cups cooked yellow rice
- 1 cup salsa
- 2 teaspoon taco seasoning
- ⅔ cups shredded mozzarella cheese
- ⅔ cups shredded Oaxaca cheese
- ⅔ cups shredded cheddar cheese
- cilantro, for serving
Instructions
- In a large mixing bowl, combine the cooked yellow rice, black beans, salsa and taco seasoning. Mix in half of each type of cheese (1 cup total cheese). Stir well to mix thoroughly.
- Slice the tops off the bell peppers and remove the inside seeds and membranes. Wash, dry and rub the outsides with olive oil. Arrange in the casserole dish.
- Fill each pepper to the top with the rice and bean mixture. Sprinkle the remaining cheese on top.
- Pour about ½ cup of water into the bottom of the casserole dish. Cover the peppers with tented foil. *Do not let the foil touch the top of the peppers or the cheese will stick to it.
- Bake at 350℉ for 30 minutes covered in foil. Remove the foil and continue cooking for 15-20 minutes or until the cheese melts fully. Remove from the oven and sprinkle torn cilantro on top.
Notes
Nutrition
Gloria says
We are Mexican food lovers. These stuffed peppers are perfect to add into our rotation. You will never miss the meat, these are hearty and delicious.
Elaine says
I love mexican foods and this one didn't disappoint! So delicious!
Leslie says
This Vegetarian Stuffed Peppers recipe is perfect in every way! Very filling and delicious. I love everything about this!
Silvia says
This is one of those simple recipes we can make in a flash for busy days. I have all the ingredients at home and really, it was so easy to prepare.
Amy Liu Dong says
Wow! This is so delicious. I am not vegetarian but this recipe is worth trying! Yum!
Lauren says
What a delicious alternative this was! I hadn't thought to add beans to replace meat before but it was really good and filling - yum!
Lori | The Kitchen Whisperer says
Such a great recipe for any night of the week! I made a dish of these and regular stuffed peppers as 2 folks that were here for dinner are vegetarians. Everyone raved over the all-veggie ones! So delicious!
Jamie says
I made these stuffed peppers for dinner last night and my family loved it! The addition of taco seasoning is genius!
Moop Brown says
I’m always wanting to incorporate more vegetarian meals into my weeks and this one looks really tasty and easy to make as well.
Carrie Robinson says
This is such a tasty dinner idea! I am loving all of the veggies stuffed into these- yum! 🙂