Description
These Mexican Vegetarian Stuffed Peppers feature a cheesy, flavorful filling of rice, black beans, and chili-spiced diced tomatoes. Perfectly softened bell peppers are filled with this vibrant mixture, topped with melted Mexican cheese blend, making a wholesome, kid-friendly, and satisfying meal with a delicious balance of spices and textures.
Ingredients
Main Ingredients
- 4 large green bell peppers, tops, seeds, and membranes removed
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cups cooked rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can chili-style diced tomatoes
- 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
- 1 tablespoon salt (for boiling peppers)
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ½ teaspoon salt (for seasoning filling)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to warm up while preparing the peppers and filling.
- Boil peppers: Bring a large pot of water to a boil with 1 tablespoon salt. Add bell peppers and cook for 3 to 4 minutes until slightly softened, which prevents them from becoming crispy when baked.
- Drain and arrange peppers: Drain bell peppers and position them cut-side up in a 9x9-inch baking dish ready for stuffing.
- Sauté onions: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 to 10 minutes until softened and fragrant.
- Prepare filling: Transfer cooked onion to a large bowl. Add cooked rice, black beans, and chili-style diced tomatoes. Stir in chili powder, garlic salt, ground cumin, and ½ teaspoon salt until fully combined. Fold in 1½ cups of the shredded Mexican cheese blend to the mixture.
- Stuff peppers: Spoon the rice and bean mixture evenly into each bell pepper. Sprinkle the remaining ½ cup of Mexican cheese blend evenly on top of the stuffed peppers.
- Bake: Place the baking dish in the preheated oven and bake for about 30 minutes or until the cheese is melted, bubbly, and lightly browned.
Notes
- For added variety, include corn or other vegetables in the filling.
- Feel free to swap the chili-style diced tomatoes for other canned tomato varieties as preferred.
- Serve with a dollop of sour cream for extra creaminess and flavor.
- To use smaller bell peppers, adjust quantities and increase the number accordingly.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
