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Vegetarian Mexican Stuffed Peppers

A healthy vegetarian stuffed peppers recipe with a Mexican flair!
Course: Main Dish, vegetarian
Servings: 6


  • 1 Tbsp. olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 c. long-grain rice
  • 1 1/4 c. vegetable broth (or water)
  • 15 oz. can fire-roasted salsa-style diced tomatoes
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/8 tsp. dried oregano
  • 8 red or green bell peppers
  • 1/2 c. frozen corn
  • 15 oz. can black beans, drained and rinsed
  • 1 c. sharp cheddar cheese, shredded


  • In a large saucepan, heat olive oil over medium heat. Add onion and saute 5 minutes, then add minced garlic and saute another 30 seconds. Add rice, vegetable broth or water, diced tomatoes, salt, pepper, chili powder, cumin, and oregano and bring to a boil. Reduce heat to low and simmer 16-18 minutes or until liquid is absorbed.
  • Meanwhile, preheat oven to 350 degrees. Slice off the tops of the peppers and scrape out the seeds and membranes. Place peppers snugly in the bottom of an 8 x 8 glass baking dish (or larger, depending on the size of your peppers).
  • When rice is finished cooking, add corn and beans to the mixture and stir to combine. Spoon carefully into peppers.
  • Cover tightly with aluminum foil and bake 20 minutes. Remove foil, sprinkle with cheddar, and continue baking another 15 minutes. Serve immediately.


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