• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Vegetarian

    Mexican Stuffed Peppers

    Published: Mar 9, 2012 · Modified: Mar 16, 2023 · by Jess Smith · Jump to Recipe · 6 Comments · This post may contain affiliate links.

    mexican stuffed peppers
    mexican stuffed peppers

    Fresh, healthy and big on flavor, these Mexican Stuffed Bell Peppers are filled with a cheesy mix of chili powder and cumin-spiced rice and beans, and can be served as a satisfying main dish, or vegetable side dish. 

    a stuffed red bell pepper on a white plate

    This easy vegetarian recipe has everything: fresh ingredients, pops of color, and lots of mouthwatering flavor. There’s also melted cheddar cheese, we can’t forget about the melted cheddar cheese.

    You will love these Mexican stuffed bell peppers because they’re an easy-to-make, healthier version of traditional tacos, but still have a deliciously satisfying, cheesy rice and beans filling. Preparing the peppers is quick and simple, and there’s no need to boil them ahead. Just hollow out the middle, “stuff” with the chili powder-and-cumin-spiced filling, and bake for 15 minutes. Serve as a main dish on meatless Mondays, or as a vegetarian side dish.

    What are stuffed bell peppers?

    Stuffed bell peppers are made by hollowing out the inside of bell peppers and filling them with healthy, fresh ingredients like herbs, spices, rice, beans, veggies, and meat. So many different cultures have their own wonderful variations of stuffed bell peppers, so you will also find recipes for Italian, Mediterranean, vegetarian, and vegan stuffed peppers.

    a raw red bell pepper sliced in half

    How to Make

    1. Preheat the oven.
    2. Prep the peppers. Slice the peppers in half, remove the seeds, and place them with the hollow side up in a glass baking dish.
    3. Create the pepper filling. Reserve ¼ cup of the grated cheddar cheese, then combine the remaining cheese with the remaining ingredients. 
    4. Stuff the peppers. Bake for 15 to 20 minutes, until the rice turns crispy and golden, and the peppers soften.
    5. Add the remaining cheese. Sprinkle the remaining ¼ cup of cheese over the peppers and continue baking until the cheese melts, about 2 minutes more.
    6. Serve immediately, topped with sour cream (if desired).
    stirring rice and black beans in a white mixing bowl

    Ingredients

    • Bell peppers - You can use any color bell pepper in this recipe, or a mix of bell peppers. Red, yellow, and orange bell peppers will have a more mild taste than green peppers.
    • Cheddar cheese - Mild, medium, and sharp cheddar are all great melting cheeses to top these peppers. Pepper Jack or a Mexican-style cheese blend also work.
    • Rice - Any variety of white or brown rice makes a great pepper filling. Whether you use white or brown rice is totally up to you.
    • Black beans - Tender black beans add some Southwestern flair, and give each forkful a hearty and satisfying bite.
    • Chili Powder, Cumin, Salt - Classic Southwest seasonings. Adjust the amount of chili powder if you like a little more kick.
    • Salsa - Any salsa will work here. You can even try a bright tomatillo salsa verde.
    • Onion - Finely chopped onion adds more flavor to the rice, beans, and cheddar cheese.
    • Cilantro - Vibrant cilantro is a must-add topping.
    • Sour cream - A dollop of creamy sour cream is so lovely on these peppers, especially if you make them a little spicy. 

    Tips

    • Bell peppers are easy to cook, but if you overcook them they can get a little mushy. Try to keep the cooking time between 15 and 20 minutes to avoid mushy bell peppers.
    • If you’re out of chili powder or cumin, use a traditional taco seasoning in their place. 
    • Make this dish Instagram-worthy by using a rainbow of colorful peppers, instead of just one variety. 
    • Serve with homemade guacamole for a super Southwestern feel.

    Variations

    • Add protein - If you want to give this recipe a meaty twist, add ground beef, ground turkey or ground chicken. Use a large skillet to cook the meat, drain any fat, and then add it to your pepper filling.
    • Substitute rice - If you’re not in the mood for rice, try another starch like quinoa or bulgur. 
    • Make it spicy - Recreate the flavors of your favorite spicy tacos with some diced jalapenos or a little hot sauce.

    Store, Reheat, and Prep Mexican Stuffed Peppers Ahead

    Making these stuffed peppers ahead is easy. Prep the peppers by cutting them in half and removing the seeds. Then, make your filling mixture. Store the peppers and the rice and beans filling separately, and in airtight containers. Store for up to 1 day in advance.

    Leftover Southwestern stuffed peppers can also be frozen and reheated. Simpy store leftover peppers in airtight containers, and when you’re ready to reheat, thaw them in the fridge overnight, then bake in a preheated oven at 375 degrees F. 

    cooked stuffed bell peppers in a clear glass baking dish

    FAQs

    Do you have to boil peppers before stuffing them?

    The bell peppers in this Mexican stuffed bell pepper recipe cook right in the oven. After baking them for 15 to 20 minutes, they will be soft and tender.

    Can you make Mexican stuffed bell peppers without rice?

    Mexican stuffed bell peppers are really delicious without rice too. Try replacing rice with ground beef, or your favorite ground meat. If you add a ground protein, just brown the meat on the stove before adding it to the peppers.

    Are Mexican stuffed bell peppers healthy?

    Mexican stuffed bell peppers are a healthier option when compared to traditional tacos, because all of that delicious taco filling is tucked inside of fresh bell peppers, rather than a tortilla. So you’re basically getting lots of extra nutrients, and one less processed ingredient (the tortilla) when you make a dish like these stuffed peppers. 

    More Pepper Recipes

    • Vegetable and Rice Stuffed Peppers
    • Muhammara (Roasted Red Pepper Dip)
    • Cajun Fish with Sweet Peppers
    • Chicken and Chickpea Stew with Roasted Red Peppers
    • Mediterranean Stuffed Peppers with Couscous and Feta

    Favorite Tools

    • Glass Mixing Bowls
    • Baking Dish or Sheet Pan
    • Global Chef’s Knife

    📖 Recipe

    Print Recipe
    5 from 2 votes

    Mexican Stuffed Peppers

    Fresh, healthy and big on flavor, these Mexican Stuffed Bell Peppers are filled with a cheesy mix of chili powder and cumin-spiced rice and beans, and can be served as a satisfying main dish, or vegetable side dish.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: easy dinner, Mexican, tex mex, vegetarian
    Servings: 4
    Calories: 340kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowl
    • Baking Dish or Sheet Pan

    Ingredients

    • 4 medium bell peppers (any color)
    • 1 ¼ cup grated cheddar cheese
    • 2 cups cooked rice (brown or white)
    • ¾ cup black beans
    • ½ teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon salt
    • ¾ cup salsa
    • ½ small onion, finely chopped
    • 3 Tablespoons cilantro, chopped (plus more for garnish, if desired)
    • sour cream, for serving (optional)

    Instructions

    • Preheat the oven to 375 degrees F.
    • Slice the peppers in half (cutting from the stem to the base). Using a spoon, scrape out and discard the core and seeds. Arrange the peppers in a glass baking dish or on a baking sheet so that the hollow side is facing upwards. (They can be arranged close enough to be touching.)
    • Set ¼ cup of the grated cheddar cheese aside. In a large mixing bowl, combine the remaining 1 cup cheese and all of the remaining ingredients, stirring to distribute evenly. Fill the peppers with the rice mixture, packing it gently to compress it inside the peppers.
    • Bake the peppers until the rice starts to turn golden and crisp on the top and the peppers soften, 15-20 minutes. Sprinkle the remaining ¼ cup of cheese over the peppers and continue baking until the cheese melts, about 2 minutes more.
    • Serve immediately, topped with sour cream (if desired).

    Nutrition

    Calories: 340kcal | Carbohydrates: 42g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 852mg | Potassium: 570mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4413IU | Vitamin C: 154mg | Calcium: 294mg | Iron: 2mg

    Related

    « March
    Face Bangkok »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Claire @ Claire K Creations

      March 09, 2012 at 11:11 am

      You made me laugh with the pumpkin story. As I was reading it I was thinking 'oh wow what a great idea I'm going to try that' then instantly deflated 🙁 It was a great idea though. Do you think it was what you put in or it just won't work full stop?

      I have little peppers growing in my garden at the moment and have been thinking they'd be rather nice stuffed. I might just have to give this a go.

      ps had your Pad See Ew last night. It was so good!

      Reply
    2. themuffinmyth

      March 09, 2012 at 2:46 pm

      Aren't care packages from home the best? I just got one from my baby sister and it totally made my whole week!

      I'll admit, I haven't stuffed anything other than a winter squash in a long time. Thanks for the inspiration, I'll give some peppers a go!

      Reply
    3. Eliot

      March 10, 2012 at 6:39 am

      Love these! (And we ordered an entire crate of GS cookies from our niece so we really need to make some healthy veggie dinners like this!

      Reply
    4. Michelle

      March 10, 2012 at 9:24 am

      Gorgeous!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • watermelon margaritas in clear glasses
      Watermelon Margaritas
    • slices of easy, moist banana bread with chocolate chips
      Easy Banana Bread
    • 3 loaves of French bread on a wire cooling rack
      French Bread
    • picking up miso noodles from a blue and white bowl
      Miso Noodles

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef