Mexican Stuffed Peppers Recipe {WW 5 points, Vegetarian, Gluten Free}

This easy Mexican Stuffed Peppers Vegetarian Recipe comes together in just 45 minutes for the perfect weeknight dinner.

How To Make Stuffed Peppers

I am a huge fan of any recipe that has lots of flavors and is simple to make. This Mexican stuffed peppers recipe hits both of those requirements! Take a look at these easy steps:

First Step: Prepare the peppers by removing the core and cutting of the tops. 

Second Step: Saute the onions in some olive oil over medium-high heat. Once they are translucent, add in the garlic, corn, and green chilies. 

Third Step: Mix together the taco seasoning, adobo, and salsa together.

Fourth Step: Place the salsa mixture, cooked rice, black beans, and ½ cup cheese to the pan and stir together. 

Fifth Step: Remove filling from heat and scoop into the insides of the peppers using a spoon or cookie scoop. Top with cheese and bake. 

Sixth Step: Bake for 35- 45 minutes and serve!

Mexican Stuffed Peppers Variations & Substitutions

One thing that I love about these vegetarian stuffed peppers is that you can easily adjust them based on your dietary needs. I wanted to give you a few tips on how to make them fit into your lifestyle even more. 

• Rice – You can use wheat, white, or any other version of rice that you like. Try them all, depending on your tastes. Or if you’re limiting carbs, you can swap the rice for cauliflower rice. 
• Cheese – When it comes to the cheese, if you are restricting fat intake, you can opt for a low-fat version, and these taco stuffed peppers will taste fabulous. If you are vegan, you can skip the cheese altogether or use a vegan-friendly option. 
• Protein – Add in cooked chicken, beef, pork, or even bacon if you want to get a boost of protein. It’a a great way to use leftovers!
• Corn & Beans – If you are eating Whole30 or low-carb, you can simply omit both of these to fit your diet.  
• Chorizo – Adding some cooked chorizo to the bell peppers will give some added flavor and make them even heartier. 

Vegetarian Stuffed Peppers Topping Ideas

I think most of us get excited about the toppings almost as much as the meal itself! Okay, maybe that’s just me, but I love the toppings. 🙂 Here are my favorites:

• Sour Cream – Add a spoonful of sour cream, and it gives that creamy texture that is perfect for tacos. 
• Cilantro – Sprinkle the top with a little bit of fresh cilantro, and you’ll be in food heaven. 
• Avocado – Slice or dice some avocado and put it on top. It’s so yummy and the perfect complement to these easy stuffed peppers. 
• Salsa – While there is some salsa in the pepper, I like to add a little extra to the top to take it to the next level. Yum!
• Jalapenos – If you love fresh sliced jalapenos, don’t forget to add them for a flavorful kick. 

How Do I Choose The Right Peppers At The Store?

Thankfully bell peppers are pretty forgiving and it is pretty easy to pick the right ones. Here are a few things to keep a lookout for when shopping for bell peppers. 

• Look for peppers that have bright colors with firm skin. If you notice it’s wrinkled, then it’s started to go bad and won’t last as long once you get it home. 
• Choose peppers that are free of any bruising or soft spots. They are indicators that they have been damaged. 
• The stem of the pepper should appear to be fresh and green. 
• When you pick up the bell pepper, it should feel as though it’s heavy for its size. 

Can I Make Mexican Stuffed Peppers Ahead Of Time?

Yes, these vegetarian stuffed peppers are perfect for meal planning. Make a batch or two ahead of time and then you can eat them through the week. It will save you lots of time and energy on those days when you don’t feel like cooking. These taco stuffed peppers will last four days in the refrigerator. 

Can I Freeze Stuffed Peppers?

Yes, you can freeze stuffed peppers. You will need to wrap up each bell pepper individually. This gives them added protection from freezer burn. After you wrap them up, place them in a freezer bag or plastic storage container. Then, just grab out whatever you need and reheat. The best part is that they will keep in the freezer for three months! Talk about a huge time saver. 

How Do You Reheat Mexican Stuffed Peppers?

First, make sure that the peppers are thawed out if they have been in the freezer. Then, heat them in the microwave for 1-2 minutes. Just make sure to remove the wrapping that you covered them with. 

You can also warm the easy stuffed bell peppers in the oven if you want. Heat the oven to 350 degrees F. and warm them for around 25-30 minutes. Just make sure they are hot all the way through, then serve.

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4.41 from 5 votes

Mexican Stuffed Peppers Vegetarian Recipe

An awesome twist on Taco Tuesday! Add some chips and salsa and you can call it EXCELLENTE! 

Course dinner, Main Course

Cuisine Mexican

Keyword mexican stuffed peppers

Prep Time 12 minutes

Cook Time 35 minutes

Total Time 47 minutes

Servings 6 Stuffed Peppers

Calories 213kcal

Author savorandsavvy.com

Equipment

• Sheet Pan

Ingredients

• 6 Bell Peppers
• 2 tbsp Olive Oil
• ½ Medium Sweet Onion chopped
• 2 tbsp. Minced Garlic
• ½ cup Corn
• 4 oz. Canned Green Chillies
• 2 tbsp. Taco Seasoning
• ½ tsp. Adobo
• 1/2 cup Salsa a saucy one works best
• 1 cup Cooked Rice
• 15 oz. can Black Beans rinsed and drained
• 1 cup Shredded Mexican cheese, divided use ½ cup for filling, 1/2 cup for topping
• Salt and Pepper to taste

Instructions

• Remove tops from peppers and core.
• Heat olive oil over medium high heat. Add onions and saute for about 5 minutes, until translucent. Add garlic, corn, green chillies, saute for an additional two minutes.
• In a separate bowl, mix taco seasoning, adobo and salsa, stir to combine. Add rice, black beans, ½ cup cheese and salsa mixture and salt and pepper to pan. Mix well. Remove from heat.
• Fill peppers with rice mixture. Top with remaining cheese.
• Bake for 35 to 45 minutes, at 350F.

Notes

Garnish and serve with your favorite toppings.

Nutrition

Serving: 6g | Calories: 213kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Sodium: 898mg | Potassium: 588mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4325IU | Vitamin C: 158.7mg | Calcium: 51mg | Iron: 2.5mg

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