Print

HUNGRY FOR MORE? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Instagram,  and Pinterest for all of the latest updates.

PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!

Meatless Mexican Stuffed Peppers

These vegetarian stuffed peppers are full of healthy vegetables like tomatoes, cilantro, corn, green chiles and onions, packed with rice, black beans and all mixed together with a delicious taco seasoning. They’re easy to make for a weeknight meal, and to store and reheat for meal prep! They’re gluten-free, vegan and vegetarian, and can be made dairy-free! It’s a budget friendly recipe the whole family will love.

  • Author: Bailey
  • Prep Time: 15
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 1x
  • Category: Vegetarian
  • Method: Oven
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

  • 2.5 cups vegetable broth
  • 1.5 cups white rice, uncooked
  • 1 (14 ounce) can diced tomatoes, with liquid
  • 1 (4 ounce) can diced green chilies
  • 1 medium onion, finely diced
  • 1 bell pepper, diced (red or green)
  • 3 tablespoons taco seasoning (See notes for homemade option)
  • 1/3 cup chopped cilantro
  • 1 cup corn (canned or frozen)
  • 1 (14 ounce) can black beans, drained and rinsed
  • 3 large red bell peppers, cut in half lengthwise and seeds removed
  • 1 cup shredded pepper jack or shredded mozzarella (vegan, or your preference)
  • Cilantro and avocado for garnish

Instructions

  1. Add broth, rice, diced tomatoes, diced green chilies, diced pepper, diced onion, and taco seasoning to a large skillet over medium-high heat. Stir to combine and bring to a simmer
  2. Once simmering, reduce the heat to low and cover. Cook for 20-25 minutes, or until rice is fully cooked. Preheat the oven to 400 degrees F.
  3. Once the rice is cooked, stir in the cilantro, corn and beans. With a large spoon, scoop the rice mixture into the halved bell peppers. Use the back of the spoon to pack as much as you can into each pepper
  4. When each half is filled, place into a large baking dish. Continue doing this until all 6 halves are filled and arranged in your baking dish. Top with shredded cheese
  5. Cover the baking dish with foil and bake for 30 minutes. After the 30 minutes, remove the foil and bake an additional 10-15 minutes, until cheese is bubbly.
  6. Top with the optional garnishes and serve

Notes

Homemade taco seasoning option: (Recipe link here)

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ¼ teaspoon oregano