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
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 6 Stuffed Peppers
Calories 213 kcal


  • 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


  1. Remove tops from peppers and core.

  2. 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.
  3. 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.
  4. Fill peppers with rice mixture. Top with remaining cheese.
  5. Bake for 35 to 45 minutes, at 350F.

Recipe Notes

Garnish and serve with your favorite toppings.

Nutrition Facts
Mexican Stuffed Peppers Vegetarian Recipe
Amount Per Serving (6 g)
Calories 213 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 898mg39%
Potassium 588mg17%
Carbohydrates 34g11%
Fiber 9g38%
Sugar 7g8%
Protein 7g14%
Vitamin A 4325IU87%
Vitamin C 158.7mg192%
Calcium 51mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.