Easy Mexican Stuffed Peppers

5 from 1 review

Just 25 minutes to prep, these plant-based peppers are easy to make and packed full of flavor!

Prep Time25

Cook Time30

Total Time55

Course: dinner

Cuisine: Mexican

Servings: servings

Calories: 175kcal

4 bell peppers halved with core/seeds removed
1 tablespoon extra virgin olive oil
1 red onion finely chopped
2 jalapeños cored/seeded and finely chopped
1 cup cooked rice
1 15-ounce can black beans drained and rinsed
1 16-ounce jar salsa
1 cup corn kernels fresh or frozen and defrosted
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt to taste
1 cup shredded cheddar/monterey jack for topping my favorite dairy-free brand is Violife

Preheat the oven to 375°F then lightly grease a 9x13" baking dish. Arrange the halved and cored peppers inside and set aside.
In a large skillet, warm the oil over medium heat. Add the onion and jalapeno then cook for about 3-5 minutes, until soft.
To the skillet, add the cooked rice, black beans, salsa, corn, chili powder, cumin, smoked paprika and salt. Stir to combine and cook for about 5 minutes, until heated through. Remove from heat and set aside.
Stuff all of the pepper halves with the filling then sprinkle with cheese. Cover with foil (I use a baking sheet placed on top) and bake in the oven for 25 minutes, or until peppers are tender. Uncover and cook for 5 more minutes, until cheese is melted. Allow to cool for at least 5-10 minutes before serving. Serve warm and enjoy!

Nutrition Facts are for 2 pepper halves (or 1/4th of recipe). They do not include cheese since the facts will vary depending on the brand you choose.