Vegetarian Tex-Mex Stuffed Bell Peppers

This is such a great recipe. I know it’s my own recipe and I should refrain from self flattery but, it really is that good. I put together this recipe a few years ago after seeing a few different variations on stuffed peppers and wanting to try it out for myself. So, I threw it all together and it was a bit hit!

The stuffed peppers are super flavourful but also colorful and fun. Anything stuffed just somehow feels festive and fancy. This recipe is perfect for dinner parties or a date night in because it’s got that fun element, everybody gets their own little dinner “package”.

It’s also very healthy as it’s jam packed with veggies, lean protein, and fibre. The best part about this recipe is that it’s actually really simple and easy! This version serves 2-4 people but can easily be adjusted to serve more, just make sure you have a pepper for each plate and then you can easily adjust the filing proportions. This recipe is mild, but spice can easily be added too with a little cayenne pepper or hot sauce.

What you’ll need:
1 can of Black Beans
1 can of Diced Tomatoes
1-2 Green Onions
1-1/2 cups of cooked white rice (about 3/4 cups uncooked)
1/2 – 3/4 cup of Frozen corn
2-4 Green Bell Peppers
Cheddar cheese (grated)
Sour cream (for serving)

Seasonings
Salt & Pepper
1 1/2 tsp Chili Powder
1 tsp Paprika
1/2 tsp of Curry Powder or Cumin
2 pinches of Red Pepper Flakes
1/2 tsp of Onion Powder
*Optional: Hot sauce or cayenne pepper to give it a kick!

  1. Preheat the oven to 400.
  2. Cook the rice, and set it aside to cool.
  3. Rinse the black beans and drain them, & drain the diced tomatoes. Chop up the green onion, I recommend using scissors to chop up the green onions, I find it much easier and faster than using a knife.
  4. In large bowl mix together the stuffing ingredients: black beans, corn, drained tomatoes, rice, and green onions.
  5. Add in the seasonings: salt, pepper, cumin (or curry powder), paprika, chili powder, onion powder and red pepper flakes (and spice if you like).
  6. Rinse the bell peppers. Cut off the very top of pepper and steam and scoop out the seeds and insides until empty. Keep the pepper whole. (see second picture below).
  7. Quickly dice up any of the top of the peppers that are useable, that way you are not wasting any, and toss it into the stuffing!
  8. Stuff the peppers until level with the top.
  9. Bake covered in oven for about 40 minutes. I use tinfoil balls to help prop up the peppers while they bake so that they don’t topple over. (See last picture below).
  10. Any unused stuffing can be warmed in a pot on the stove to serve on the side. It’s delicious even on its own.
  11. After 40 minutes remove peppers from the oven and cover the tops in grated cheese. Return to oven to bake for 5-10 more minutes until cheese is melted.

Wonderful to serve with warm tortillas or corn chips. I like to serve them with sour cream, lots of grated cheddar cheese, and salsa on the side. While it has more steps than some of my other recipes, it really isn’t hard to make but is still sure to make a statement on the table!

I really hope you enjoy this recipe, let me know if you give it a try and what you think!

Write soon,

Hannah B.L.

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