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–+ servings

Mexican Vegetarian Stuffed Peppers

These vegetarian stuffed peppers have a flavorful filling made with rice, beans, and tomatoes, spiced with chili and cumin and topped with cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 large bell peppers halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup cooked long-grain rice
  • 1 15 oz can black beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes, drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded cheddar or Mexican cheese blend
  • Fresh cilantro leaves for garnish

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough for all pepper halves.
  2. Arrange the bell pepper halves cut-side up in the prepared dish.
  3. In a large skillet over medium heat, warm the olive oil. Add diced onion and sauté for 3–4 minutes until translucent.
  4. Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  5. Add cooked rice, black beans, and drained tomatoes to the skillet. Season with salt and pepper, stirring until everything is evenly coated.
  6. Spoon the rice-and-bean mixture into each pepper half, packing gently.
  7. Bake stuffed peppers, uncovered, for 30 minutes or until the peppers begin to soften.
  8. Remove from oven, sprinkle shredded cheese evenly on top, and return to bake for an additional 10 minutes until cheese is melted and bubbly.
  9. Garnish with fresh cilantro before serving.
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