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Bright yellow peppers stuffed with a mexican stuffing and topped with melted cheese on a sheet pan

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


  • Sheet Pan


  • 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


  • 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.


Garnish and serve with your favorite toppings.


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