Mexican Stuffed Peppers
These Mexican Stuffed Peppers are flavor-packed, hearty, and so easy to make. Roasted bell peppers are stuffed with spiced black beans, lime & cilantro rice, and melted cheese, then topped with fresh guacamole and cilantro. This dish is vegetarian, protein-rich, and great for meal prep-perfect for a weeknight dinner or a festive meal!
There are so many ways that you could cook stuffed peppers - but this Mexican-style twist is one of my all time favorites. The zingy lime and coriander rice pairs perfectly with the black beans and the smoky chipotle paste is a great compliment to the sweetness of the roasted peppers. A fab vegetarian-friendly meal that anyone can enjoy, and so versatile.
If you love this recipe, try this delicious black bean enchilada soup next, or perhaps this heavenly chili bean pie! You might also like my Mexican potatoes recipe or these cheesy refried bean tacos. These Mexican stuffed sweet potatoes are another similar recipe to this that you might like.
Ingredient Notes
Here's what makes these stuffed peppers special:
- Bell Peppers: Choose large, firm peppers so that you can stuff them with the maximum filling! Red, yellow, and orange peppers are sweeter, while green peppers have a slightly bitter taste. I like using a mix for both taste and aesthetics.
- Black Beans: A plant-based protein that makes these stuffed peppers extra filling. Swap for pinto beans or kidney beans if needed. You could also use any form of mince (plant-based for vegetarian/vegan diets) to increase the protein content in this recipe.
- Lime & Cilantro Rice: Adds freshness and zest. I use a store-bought packet for convenience, but you can use plain rice and squeeze over extra lime and cilantro if needed.
- Chipotle Paste: Brings smoky heat to the filling. If unavailable, swap for smoked paprika and a little adobo sauce.
- Mexican Cheese: A blend of cheddar, Monterey Jack, and Oaxaca cheese melts beautifully. Swap for cheddar, mozzarella, or dairy-free cheese if preferred. I've also used a chili cheese I found before and this works great for giving the stuffed peppers a little extra spice!
- Guacamole: Adds creaminess and balances the spice. Store-bought works, but homemade guacamole is always best!
Variations & Substitutions
- Make it vegan: Use vegan cheese or omit the cheese entirely.
- Switch up the beans: Try pinto beans, kidney beans, or chickpeas.
- Spicy version: Add extra cayenne or diced jalapeños.
- Low-carb option: Replace rice with cauliflower rice or quinoa.
- Add protein: Stir in crumbled tofu or plant-based meat crumbles.
How To Make These Delicious Mexican Stuffed Peppers
The full recipe is below, but here's a quick breakdown:
1. Prepare & Roast the Peppers
Slice your peppers vertically (you could cut off the tops or keep them on for aesthetics!) and remove the seeds and white part. Drizzle with olive oil and roast for 25-30 minutes.
2. Make the Filling
While the peppers are cooking, make the filling. In a pan, sauté diced onion & garlic until soft. Add the chipotle paste and seasonings, cooking for 1-2 minutes. Stir in your drained and rinsed black beans, rice, and diced tomato, then cook for 3-4 minutes.
3. Stuff the Peppers
Spoon the filling into your roasted peppers. Top the Mexican stuffed peppers with grated Mexican cheese. Bake for 10-15 minutes until cheese is melted and golden.
Top with guacamole and fresh cilantro before serving.
Top Tips \ Chef's Notes
- Roasting the peppers first makes them tender and slightly caramelized.
- Don't overstuff:Leave some space for the cheese to melt over the filling.
- For extra crunch, add toasted pumpkin seeds on top.
- Want a smoky kick? Use fire-roasted tomatoes instead of fresh tomatoes.
Storage
Store leftover stuffed peppers in the fridge in an airtight container for up to 3 days.
To reheat, warm in the oven at 180°C (350°F) for 10 minutes or in the microwave for 1-2 minutes.
Stuffed peppers freeze well before baking. Freeze in an airtight container for up to 3 months, then bake straight from frozen, adding an extra 10 minutes to the cook time.
How To Serve Your Stuffed Peppers?
- With extra guacamole and hot sauce, or a dollop of sour cream
- Over a bed of lettuce
- With tortilla chips to scoop up the filling
- Alongside grilled veggies, such as zucchini or corn.
FAQs
Can I make these ahead of time?
Yes! Prepare the filling and roast the peppers in advance. Stuff them just before baking.
Can I use a different type of rice?
Absolutely! Brown rice, quinoa, or even cauliflower rice work well.
Are they spicy?
There's a mild heat from the chipotle paste and cayenne. Reduce or omit for a milder version.
Can I air fry these instead?
Yes! Air fry at 180°C (356°F) for 12-15 minutes after topping with the cheese.
Mexican Stuffed Peppers
These Mexican Stuffed Peppers are flavor-packed, hearty, and so easy to make. Roasted bell peppers are stuffed with spiced black beans, lime & cilantro rice, and melted cheese, then topped with fresh guacamole and cilantro.
Ingredients
- 6 bell peppers
- 2 tablespoon olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 200g lime & coriander rice
- 1 400g tinned black beans, drained and rinsed
- 1 beef tomato, diced
- 1 teaspoon paprika
- 1 teaspoon cayenne chili pepper
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon chipotle paste
- 10g fresh cilantro, chopped
- 175g Mexican cheese, grated
- 6 tablespoon guacamole
Instructions
- Preheat oven to 180C | 356F.
- Slice the peppers in half vertically and scoop out the seeds and white parts of the peppers. Use 1 tablespoon of oil to drizzle over the inside and outside of the peppers and place them on a baking sheet.
- Bake the peppers for 25 - 30 minutes until the peppers are cooked and beginning to caramelize.
- While the peppers are cooking, start making the filling. Heat the remaining oil in a pan and add the diced red onion. Saute for 5-6 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute, then add the chipotle paste and seasonings. Stir them into the onion mixture and cook off for a minute or two.
- Add the rice, black beans, and diced tomato to your pan and stir everything together (3-4 minutes).
- Spoon the black bean and rice mixture into the cooked peppers. Top the peppers with the grated Mexican cheese and bake for 10 - 15 minutes until the cheese is melted and golden brown.
- Top the stuffed peppers with the guacamole and chopped fresh cilantro. Add an extra squeeze of lime for some zing!
Notes
Store leftover stuffed peppers in the fridge in an airtight container for up to 3 days.
To reheat, warm in the oven at 180°C (350°F) for 10 minutes or in the microwave for 1-2 minutes.
Stuffed peppers freeze well before baking. Freeze in an airtight container for up to 3 months, then bake straight from frozen, adding an extra 10 minutes to the cook time.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 186mgCarbohydrates: 40gFiber: 10gSugar: 6gProtein: 20g
