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5 from 1 vote

Easy Mexican Stuffed Peppers

Just 25 minutes to prep, these peppers are easy to make and packed full of flavor!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: dinner
Cuisine: Mexican
Servings: 4
Calories: 175kcal


  • 4 bell peppers halved with core/seeds removed
  • 1 tablespoon oil I use avocado 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 do not include cheese since the information will vary depending on the brand you choose.


Calories: 175kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 444mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4650IU | Vitamin C: 165mg | Calcium: 30mg | Iron: 2mg