Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Vegetarian Stuffed Peppers Recipe
Mexican vegetarian stuffed peppers feature flavorful, cheesy filling made with rice, black beans, and tomatoes seasoned with aromatic cumin and other Mexican spices. These healthy stuffed peppers provide complete nutrition while delivering bold flavors that satisfy even meat-eaters. The combination of protein-rich beans, hearty rice, and melted cheese creates a filling, nutritious meal that's both colorful and delicious.
These vegetarian stuffed peppers have a flavorful and cheesy Mexican-inspired filling made with rice, black beans, and tomatoes, spiced with chili and cumin. My kids loved them! If you have small bell peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
4
Yield:
4 stuffed peppers
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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)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes. This will prevent the bell peppers from becoming crispy as they bake.
Drain bell peppers and arrange cut-side up in a 9×9-inch baking dish.
Dotdash Meredith Food Studios
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
Dotdash Meredith Food Studios
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
DOTDASH MEREDITH FOOD STUDIOS
Cook’s Note
For variety, add corn or other vegetables, or switch to other canned tomato varieties.
Nutrition Facts (per serving)
| 509 | Calories |
| 23g | Fat |
| 56g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 509 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 14g | 68% |
| Cholesterol 55mg | 18% |
| Sodium 1964mg | 85% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 12g | 43% |
| Protein 24g | 48% |
| Vitamin C 143mg | 159% |
| Calcium 458mg | 35% |
| Iron 4mg | 23% |
| Potassium 845mg | 18% |
* 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.
