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Vegetarian Mexican Stuffed Peppers

These meatless stuffed peppers have a Mexican twist and are so good everyone in the family will love them.
Prep Time35 mins
Cook Time13 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Servings: 5


  • 5 red bell peppers or any other color
  • 1/2 cup uncooked, white rice
  • 1 yellow onion, diced
  • 3 cloves garlic
  • 1 15 oz can black beans
  • 3 chipotle peppers in adobo sauce, finely chopped
  • 1 pint grape tomatoes
  • 1 teaspoon salt
  • 3 cracks pepper
  • 1/4 teaspoon chili powder
  • 3 teaspoons cumin
  • 1/2 lime juiced, about 1 tablespoon
  • 1 cup cheese


  • Preheat the oven to 425 degrees Fahrenheit. Then cut the top off the bell peppers, remove the seeds and veins and then bake in the oven for 20-25 minutes until just blackening around the edges.
  • While that's cooking, get your rice started. Then add the onion, garlic, black beans, chipotle peppers and grape tomatoes to a skillet and cook on medium heat until the tomatoes are starting to break down, about 10 minutes.
  • Add the rice, cumin, chili powder, salt, pepper and lime juice and stir well to combine.
  • Spoon the mixture into the bell peppers and then top each with a hefty amount of cheese. Then bake for 11-13 minutes.