Mexican cuisine is known for its bold flavors, colorful presentation, and comforting warmth — and these Mexican Stuffed Peppers with Rice and Beans are the perfect example. With soft roasted bell peppers filled with a hearty mixture of seasoned rice, black beans, sweet corn, tomatoes, and melty cheese, this dish delivers a satisfying and delicious experience in every bite.
Whether you’re cooking for a family dinner, meal prepping for the week, or hosting a festive gathering, these stuffed peppers are a beautiful centerpiece — both nourishing and deeply flavorful.
Why I Love This Recipe
I love this recipe because it’s:
- Simple yet flavorful, with spices that bring everything to life
- Nutritious and wholesome, full of fiber, protein, and vegetables
- Versatile, easily adjustable for vegan, spicy, or cheesy variations
- Meal-prep friendly, storing and reheating beautifully
The combination of tender bell peppers and savory filling makes it a comfort food that feels indulgent but remains healthy.
Why This Recipe Is a Must-Try
You should try this recipe because:
- It’s an easy one-pan meal with minimal cleanup.
- The flavors represent classic Mexican cuisine in a beginner-friendly format.
- It’s family-friendly and loved by kids and adults.
- You can customize the dish with different fillings, sauces, or toppings.
It’s a perfect balance of convenience, nutrition, and taste.
Recipe Details
| Category | Information |
|---|---|
| Preparation Time | 20–25 minutes |
| Cooking Time | 30–35 minutes |
| Total Time | 50–60 minutes |
| Servings | 6 stuffed peppers (6 servings) |
| Calories per Serving (approx.) | 310–350 calories |
| Course | Main Course |
| Cuisine | Mexican |
Ingredients
For the Stuffed Peppers
- 6 large bell peppers (red, yellow, or green)
- 1 cup cooked white or brown rice
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14 oz / 400g) diced tomatoes, drained
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tbsp olive oil
Seasonings
- 1 ½ tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
Cheese & Garnish
- 1 ½ cups shredded Mexican blend or cheddar
- Fresh cilantro, chopped (optional)
- Lime wedges for serving
Step-by-Step Preparation Method
Step 1: Prepare the Bell Peppers
- Preheat oven to 190°C (375°F).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Lightly brush the insides with oil and place them in a baking dish.
Step 2: Cook the Filling
- Heat oil in a skillet over medium heat.
- Sauté onions for 3–4 minutes until soft.
- Add garlic and cook another 30 seconds.
- Stir in rice, beans, corn, tomatoes, and spices.
- Mix until evenly combined and heated through.
- Add ½ cup cheese into the mixture and stir.
Step 3: Assemble and Bake
- Spoon filling into each pepper, packing it gently.
- Cover dish with foil and bake for 25 minutes.
- Remove foil, top with remaining cheese, and bake 10 more minutes until bubbly and golden.
How to Serve
Serve warm with:
- Sour cream or Greek yogurt
- Fresh cilantro
- Salsa or pico de gallo
- Guacamole
- Lime wedges
Pair with tortilla chips, Mexican rice, or a simple salad.
Recipe Tips
- Parboil peppers for 3–5 minutes if you prefer super soft texture.
- Use cooked rice, not raw — it prevents excess moisture.
- Drain tomatoes well to avoid soggy filling.
- Let peppers cool slightly before serving so filling sets.
Variations
Vegetarian Protein Boost
Add quinoa, tofu crumbles, or pinto beans.
Meat Lover’s Version
Stir in cooked ground beef, turkey, or chicken.
Vegan Version
Use vegan cheese and replace sour cream with cashew crema.
Spicy Option
Add jalapeños, chipotle peppers in adobo, or hot sauce.
Tex-Mex Flavor
Add salsa verde, taco seasoning, or enchilada sauce.
Freezing and Storage
| Method | Duration |
|---|---|
| Refrigerated (airtight) | 3–4 days |
| Frozen (baked) | Up to 3 months |
| Frozen (unbaked) | Up to 2 months |
Reheating: Bake at 175°C (350°F) for 20–25 minutes, or microwave 2–3 minutes per pepper.
Special Equipment Needed
- Knife and cutting board
- Skillet
- Baking dish
- Foil
- Spoon for stuffing
No special or advanced equipment needed — beginner friendly.
FAQ
Q: Can I use different colored peppers?
Yes — red and yellow are sweeter, green is more savory.
Q: Can I make this ahead of time?
Absolutely — assemble and refrigerate up to 24 hours before baking.
Q: Can I use leftover rice?
Yes — leftover rice works great and saves time.
Conclusion
These Mexican Stuffed Peppers with Rice and Beans are flavorful, nourishing, and fun to make. They bring together classic Mexican spices and ingredients in a colorful and satisfying dish that works for weeknight dinners, packed lunches, and special gatherings.
With endless customization options and easy preparation, this recipe is truly a keeper — delicious, wholesome, and impossible not to love.
Mexican Stuffed Peppers with Rice and Beans
Description
Mexican cuisine is known for its bold flavors, colorful presentation, and comforting warmth — and these Mexican Stuffed Peppers with Rice and Beans are the perfect example.
Ingredients
For the Stuffed Peppers
Seasonings
Cheese & Garnish
Instructions
-
Step 1: Prepare the Bell Peppers : Preheat oven to 190°C (375°F). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with oil and place them in a baking dish.
-
Step 2: Cook the Filling : Heat oil in a skillet over medium heat. Sauté onions for 3–4 minutes until soft. Add garlic and cook another 30 seconds. Stir in rice, beans, corn, tomatoes, and spices. Mix until evenly combined and heated through. Add ½ cup cheese into the mixture and stir.
-
Step 3: Assemble and Bake : Spoon filling into each pepper, packing it gently. Cover dish with foil and bake for 25 minutes. Remove foil, top with remaining cheese, and bake 10 more minutes until bubbly and golden.
